something fishy goin' on...

I don't know what it is that makes making dinner so difficult. Maybe it's the fact that there's so much possibility and that i could really make *anything* I want. Either way, I always struggle when it comes to dinner time.

Back when me and my husband were dating, dinner was fun for me to do. I think it was less stressful because the hubby used to cook more often then. For every four to five times that I cooked, he would cook once. Now, not so much. I've mentioned on more than one occasion that I would *love* for him to cook, but so far no luck. Here's hoping...

So in an effort to reduce my anxiety when I'm in the kitchen, I tend to pin a lot of recipes and make mental notes to remember ones that would most likely be made in the near future. I also have a handful of cookbooks that I really like, especially my Cooking Light cookbook. It's an older version but I found that I've actually made several of the recipes written inside. It's been a trusty companion when I'm lost in the kitchen.

I grabbed for the cookbook today, in fact. Flipping through the pages and remembering what I had in my pantry, I was thinking of doing chicken (my favorite protein). But then, I was in the seafood section and saw this recipe for flounder. Well, I didn't have any flounder...but I did have tilapia in the freezer. And frozen peas should be a good substitute for snow peas, right?

Well, that started the juices flowing and then pretty soon dinner was happily being made. I did a few substitutions to work with the ingredients that I had on hand--but that's pretty usual with the way I cook things. Also, when I made the butter, I thought that some spices needed to play just to make it a bit more interesting. Also, the same with the rice. Of course, I *do* have a rice cooker...so making the rice was just putting things in a pot and pushing a button. I decided to add the directions anyway...you never know. :P

So what did it taste like? Pretty good, actually! I'm not sure if making it as is would have been better...but I like that it ended up being a herby, savory dish that was still light despite the fact that it's got a rice side dish. Hubby liked it, so this is getting added to the "make-again" recipe pile. God knows, I need more of those. And now...what to make tomorrow?? :/

 

Confetti Tilapia Packets with Orange-Tarragon Butter
(adapted from MyRecipes.com/Cooking Light)

1/2 cup frozen peas
1 cup matchstick-cut carrots
1/2 cup diced red bell pepper
2 tbsp water
4 (6-ounce) tilapia fillets (1/4 inch thick)
1/4 tsp salt
1/4 tsp black pepper
4 tbsp Orange-Tarragon Butter

Preheat oven to 400°.

Place peas, carrots, bell pepper, and water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes.

Sprinkle fillets with salt and pepper. Cut 4 (15 x 12-inch) squares of parchment paper. Fold each square in half. Open folded parchment paper; place 1 fillet near fold on each square. Top each fillet with one-fourth of carrot mixture; crumble or spread 1 tablespoon Orange-Tarragon Butter over carrot mixture. Fold paper; seal edges with narrow folds. Place packets on a large baking sheet. Repeat for remaining fillets.

Bake at 400° for 10 minutes. Let stand 5 minutes. Place 1 packet on each of 4 plates; cut open, and serve immediately. Garnish with orange wedges, if desired.

 

Orange-Tarragon Butter
(adapted from MyRecipes.com/Cooking Light)

1/4 cup butter, softened
2-3 tsp dried tarragon
1/2 tsp dried thyme
2 tsp grated orange rind
1/2 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

Combine all ingredients in a bowl. Stir with a spoon until blended. Cover and chill until ready to serve.

 

Citrus-Herb Rice
(adapted from Fine Cooking)

1 cup long-grain white rice
1 3/4 cups water
1 tbsp butter
1/2 tsp onion powder
1 tsp dried tarragon
1/2 tsp orange zest
Kosher salt and ground pepper, to taste

Rinse the rice in a few changes of cold water. Drain the rice well in a sieve.

In a medium, heavy-bottomed pot with a tight-fitting lid, combine 1-3/4 cups water, the rice, butter, onion powder, and tarragon. Bring to a boil over high heat. As soon as the water is boiling, lower the heat to a simmer and cover. (If you have an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.) Cook at a gentle simmer until the water is completely absorbed and the rice is tender, about 12 minutes (it's okay to lift the lid to make sure the rice is fully cooked and the water is absorbed—just replace the lid quickly).

Remove the pot from the heat and let it sit, undisturbed with the lid on, for at least 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork and stir in orange zest. Season with additional salt and pepper, if needed, and serve with a sprinkle of dried tarragon on top.

Makes 3 to 4 servings.