What's for Dinner {6}

I was craving a really healthy, delicious meal and couldn't wait to try these new recipes. It was a little bit of a surprise for Gary, who only knew we'd be having fish, potatoes, and asparagus. He didn't know what would be going in to these recipes. Needless to say, he LOVED them all. So much in fact, we'll be having the same meal tonight. Hey, I'm alright with that - I don't want my leftover asparagus to go bad!

Like I said, there were THREE new recipes for this meal:

Side #1 - Hasselback Potatoes

I made these without the pesto this time. Maybe this summer...

2 good-sized red potatoes
1 garlic clove per potato
2 tablespoons unsalted butter
3 tablespoons olive oil
coarse sea salt and pepper

Preheat oven to 425 degrees F. Thinly slice garlic cloves. Set aside.

Rinse and scrub potatoes well. Slice into the potatoes but not completely through them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in. Just be careful not to tear the bottom.

Place potatoes on a baking sheet and generously sprinkle potatoes with salt and pepper. Top each potato with a thin pad of butter and drizzle with olive oil. Bake for 1 hour, or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter, this will make them crispy and flavorful. When cooked through, remove from the oven and let cool for 10 minutes.

Side #2 - Sauteed Garlic Asparagus

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes. (I cooked this for the full 20 minutes.)

The Main Event - Tosca’s Keep-It-Tight Tilapia

I forgot a few of the ingredients but this still turned out wonderfully.

¼ cup extra virgin olive oil
3 cloves garlic, minced or pressed
1 tsp paprika
1 tsp ginger
1 tsp fresh ground black pepper
1 tsp dried mustard
1 tsp oregano
1 tsp chili powder
1 pinch cayenne pepper
4 tilapia filets, thawed

Preheat oven to 400ºF. Line your baking sheet with parchment paper. In a medium-sized bowl combine olive oil, garlic and seasonings. Dip each filet into the seasoning and place it on the baking sheet. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven. Bake for 10 minutes.

At the end I added the juice for half a lemon to both the asparagus and fish. SOOOOOO good.