Monday, March 19, 2012

'I Hate Fish"

Last night I met someone that really hates fish. Being a Bostonian, I found this statement beyond absurd. He must have grown up eating fish from a can. Fish is a great source of protein that is delicious and can be really cheap. My local market sells bags of frozen Tilapia for $12. I usually get 12-15 fillets. LESS THAN $1 A FILET. If you're on a budget like me, that's a deal you can't refuse. Here are two delicious recipes that will fill you, please your palette and not break your wallet.


2 tilapia filets
1 clove of garlic minced
1/2 of a small yellow onion minced
1/2 small fennel bulb  sliced
1 sprig of thyme
1 ruby red grapefruit
2 tblspns of olive oil
1 cup of veg stock (homemade is best but I've used canned and it is also tasty)

1. Heat the olive oil in a nonstick pan and quickly sweat the onions on medium heat. They will cook quickly since they are minced. It is important not to burn the garlic or the dish will be bitter.

2. Add the veg stock, the juice from half of the grapefruit, thyme and fennel. Cook the fennel until it is soft but not mushy. Usually about 5 mins or so depending on the thickness of your slices.

3. Season the fish with salt and pepper to taste. Place the tilapia on the fennel and cover the pan. Allow the fish to gently poach until it is cooked through. About 6 mins.

4. Take segments from the remaining half of the grapefruit and layer them with the fennel in a bowl. Put the fish on top of these layers and gently pour the broth over the fish. You can  finish the dish with a few fennel fronds for aesthetic. Salt and pepper to taste.

This dish cost less than $5 to make at home. It is a light, vibrant dish that is also super healthy.


2 tilapia filets
1 can of white beans
1 clove of garlic minced
1/2 small yellow onion minced
red wine vinegar
1 small carrot chopped
1 tblspn of butter
Olive oil
1 jar of marinated artichokes


1. Add the onion, garlic, carrot and a splash of vinegar to the beans.Season with salt, pepper and rosemary. Let them cook for about 30 mins.

2. Take the cooked beans and puree them in the blender and about 3 tblspn of olive oil to help them liquify. Should be silky like a mousse.


1. Heat the butter and 2 tblspns of olive in a non stick pan.

2. Season the fish with salt and pepper. Cook for about 3mins on each side. remove the fish with a slotted spoon and set aside.


1. Put a generous scoop of bean puree on the plate. Place your beautiful fish on top. Dress the fish with chopped marinated artichokes.

2. Add a splash of white wine to your pan to deglaze and pour that yummy goodness around the beans on your plate.

3. I like a splash of balsamic vinegar to finish it and you're done!

This cost about $7 to make. It is perfect for a 50 degree night and sticks to your ribs without hurting your health.



  1. Oh my goodness! Those recipes sound awesome. I will be trying one of these this week and will let you know how they turn out. Mr. Toussaint, you are too kind to my budget.

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