Food Challenge Week 2-3: Bok Choy and Grapefruit Recipe 3-1: Lemon-Butter- Caper Tilapia with Spicy Roasted Bok Choy and Baked Cinnamon Grapefruit

This recipe actually ended up happening on Monday, not Sunday; tsk tsk, I know.  SOOO for this reason, I decided to do both bok choy (from wk 2) AND grapefruit (from Wk 3).

With that said, this recipe definitely handsome high and low points. Let me explain, I really liked the bok choy thus far, but I generally don’t like grapefruit…hence why it is on the New Food Challenge List!   My boyfriend loves pretty much anything I put in front of him, so he liked all of it haha!

Ok so my recipe inspirations were:

Bok Choy from The Wheatless Kitchen. This recipe was amazing. I added a few modifications, but so easy and so good! Great way to end bok choy!

Grapefruit from He and She Eat Clean. This recipe was very easy, and made grapefruit semi-tolerable for me, and my boyfriend liked it too.

The fish is just generally how I make fish! 🙂

You will need:

Fish

-Tilapia (I made 4 fillets- from frozen)

-1/4 c lemon juice

-1/4 stick unsalted butter

-capers (as many as you like!)

-foil

Bok Choy

-6 stems bok choy (I did not have much left over so that’s what I used but you can definitely make more!)

-splash of olive oil

-splash of GF soy sauce

-2 tbsp. garlic powder

-3 or 4 shakes of red pepper flakes (or as many as you like-this is a SPICY version)

-2 tbsp. honey

-1 tbsp. chili paste

Grapefruit

– 1 large grapefruit

– cinnamon as desired

1. I always cook my fish in foil because it helps keep it moist, but you can just cook it in an oven-safe dish if you  like.

Set oven to bake at 400F.

Line your pan with a layer of foil.  Then place your fish fillets inside. Season with salt, pepper, garlic powder, and lemon juice. Slice the butter into a few pats and spread throughout fish. This will keep it moist.  Top with capers as well.
image

Cover the top with foil and place in oven.

Set timer for about 30 minutes.

2. Wash and then slice Bok Choy as below.

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3. In a bowl, mix together the olive oil, soy sauce, garlic, red pepper flakes, honey, and chili paste.

4. Place the bok choy on a baking sheet or in a dish.

5. Toss with the sauce mix and coat all the bok choy pieces.

6. Spread pieces out as much as possible and set aside.

7. Cut grapefruit in half and place in a baking dish.

8. Sprinkle desired amount of cinnamon onto the top.

9. Check on your fish.  To test, use a fork and place into fillet. Twist it gently.  If fish flakes it is done, if it has some resistance to flaking, then it needs a bit more time. The amount of resistance + the amount of pink still left determines how much longer you need to cook it.  Mine was frozen, so at the 30 minute mark, it needed another 15 minutes or so.

10.  When the fish has 15 minutes to go, place the grapefruit into the oven.

11. When the fish has 10 minutes left, place the bok choy in the ovimage

en.

12.  When time is up, remove fish, bok choy, and grapefruit from the oven.     The fish should be white and flaky. The bok choy should be wilted and somewhat tender. The grapefruit should be warm throughout.
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13.  Serve warm!

The bok choy and fish came out amazing! I loved that I mixed a side that contained soy sauce with a lemon-butter fish successfully!  It was so so good.  The grapefruit was warm which helped sweeten it a bit. The cinnamon was a bit strong but when mixed thoughout, was good.  I don’t typically like grapefruit so it was pretty noteworthy that I ate almost all of it.  My boyfriend loves grapefruit.  He says this version was good but he prefers it raw and cold.

Overall, I would say this was 2 successes and a great way to end Bok Choy and start Grapefruit!

Check out my other Bok Choy recipes an stay tuned for my grapefruit ones!

Shrimp Bok Choy with Rice

Chicken and Bok Choy GF crepes

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