Ahhhh… It’s Monday, Monday is rough… sigh… I need something that has a kick. Kick me right in the head, and kick me out of the blue…
And yes, I don’t want to stand around the kitchen and slave myself. Man, that’s how much I don’t like Monday….
So this dinner, it’s done in 20 mins, and you can eat it in 5 mins. Pour myself a drink, ahhhh… life ain’t bad after all
Ingredients
2 tilapia fillet
1/2 tsp each of paprika, chili powder, garlic powder, ginger powder and salt
15 super ripe cherry tomatoes
1/2 cucumber (quartered and sliced into chunks)
1/2 small red onion (thinly sliced)
1 tbsp each of rice wine vinegar, mirin and koji
2 tbsps of olive oil
Directions:
Preheat the oven at 425F.
Mix all the dry ingredients: paprika, chili powder, garlic powder, ginger powder and salt. Pat it on both side of the fillets.
Coat the baking sheet with some oil and bake the fish for 15 mins.
In the meantime, make the salad. Squeeze the juice out from cherry tomatoes and mix it with rice wine vinegar, mirin, koji and olive oil. Season with pepper. Toss with tomatoes, onion and cucumber. Let it chill in the fridge while the fish is cooking.
Serve the salad around the lovely fish.
Duck's Kitchen 