Cajun Tilapia with Roasted Blueberries

Cajun Tilapia with Roasted Blueberries

It feels so good to be back! After some health issues and a major job change, it is time to get back to what I enjoy. Without these distractions and honestly, all those energy zappers, I have been dreaming about new recipes. Today’s Cajun Tilapia with Roasted Blueberries is one I have tried before. Each time I made it, I was dissatisfied with some minor detail. I think I’ve got it right this time.

First, you have to find your favorite cajun seasoning. Maybe one day I will come up with my own seasoning blend but until then, I will use Weber Grill Creations N’Orleans Cajun Seasoning. Not a plug…just my favorite. It’s got a kick, but it’s not overpowering. Second, go minimal on the salt in your blueberries. If you use too much, it will taste weird…kind of soapy. Third, use a cast iron skillet if you have one. It really does just push the flavor over the top. Once you get the blend of flavors just right, this dish is delicious! It has that mildly spicy kick with the cooling sweetness of the warm blueberries. Try this one this weekend…you won’t regret it!

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Sea Bass with a Tomato and Green Olive Sauce

Sea Bass with a Tomato and Green Olive Sauce

I visited a specialty market recently and found some very nice looking sea bass, which I cannot always find in my local grocery store. I knew I wanted to try something a little different. After some research on the flavors that go well with this flaky fish, I decided on serving the sea bass with a Tomato and Green Olive Sauce. I have to say that although I am not generally a fish lover, this sauce would just about make me eat anything it is served over! The sauce is slightly creamy and wonderfully salty with the briny olives. A very slight kick is there too. When the fish was devoured, I saved the sauce and had a very tasty pasta lunch the next day. Pick up some sea bass soon and fall in love with this Tomato and Green Olive Sauce!

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My Food Adventure: Steamed Mussels

For about fifteen years I was a vegetarian. There are days I wish I still was but I have been lured by the new tastes I am experiencing. One of my goals right now is to try new things and with this recipe, I feel like I really challenged myself. I challenged myself not just with new flavors but with different textures. I can’t say I am completely sold on mussels just yet because of the texture but the flavors were great. I did love the comfort food feel of the meal and I especially enjoyed dipping my crusty bread in the wine based broth. If you enjoy seafood, I think you will find these Steamed Mussels tasty. 

Another great and sometimes unknown positive about mussels is that they are pretty darn cheap. Did you know that? I never knew that. At about $4 per pound, you can feed four people on one pound. Add another pound and your meal will be gluttonous! And then there is the ease of steaming mussels…it really is just too easy to make this meal. Feeling adventurous like I was? Give these a try!

Steamed Mussels


1 lb Fresh mussels

1 Tbsp Olive Oil

1 Tbsp Butter

1 Shallot, minced

3 Slices Bacon, diced

2 Cloves Garlic, minced

2 Sprigs Thyme

1 Lemon, zested and juiced

1 Cup Pinot grigio

3/4 Cup Chicken broth

Pinch Crushed red pepper

1/4 Cup Parsley (Chopped)

  1. Brush mussels clean under cold running water, removing any beards. Discard any mussels that are open or have broken shells.
  2. In a stock pot, sauté olive oil, butter, shallots and bacon until bacon crisps. Add garlic and sprigs of thyme. Sauté an additional 3 minutes.
  3. Add mussels and toss.
  4. Add wine, broth, lemon juice and red pepper. Cover and steam for 5 minutes or until all mussels are open. Remove and discard any mussels that do not open after 8 minutes or so.
  5. Add parsley and lemon zest. Cover and steam an additional 1 minute.
  6. Serve with garlic bread to soak up the broth.

Try Something New: Honey Ginger Glazed Mahi Mahi

My family has never been a fish eating kind of family. We are good with shrimp…and that’s about it. Some of us are branching out in an effort to either try something new or eat healthier. My sister has a great Apple Horseradish Glazed Salmon. I love a good blackened tilapia. Any shrimp doused in garlic butter will make the entire family happy. We recently tried mussels too – You are going to love that story, maybe later this week. But again…it’s time to branch out. This is my first attempt at stepping out of the comfort zone and trying something new. What better fish to cross over with than mahi mahi. It is mild and flaky and it takes on the flavors of your sauce or marinade. A perfect match for me! 

This fish dish has a lot of flavor with fresh ginger, salty soy and the sweet hint of honey. Make sure to give the fish some time to marinate as it will just take on more flavor and looks great on a plate. I hope you enjoy!

Honey Ginger Glazed Mahi Mahi


2 Mahi Mahi Filets

1 1/2 Tbsp Honey

1 1/2 Tbsp Soy Sauce

1 tsp Dijon Mustard

1 Tbsp Balsamic Vinegar

2 Tbsp Orange Juice, freshly squeezed

1 tsp Ginger, freshly grated

1 Tbsp Olive Oil

1 Tbsp Vegetable oil

Salt and Pepper to taste

1 Garlic Cloves, minced

  1. Combine olive oil, honey, soy sauce, Dijon, balsamic vinegar, orange juice, ginger, and garlic in a medium bowl. Whisk well. Season to taste with salt and pepper, keeping in mind that soy sauce is salty.
  2. Marinate Mahi Mahi in mixture for 30 minutes in refrigerator.
  3. Remove fish from marinade, reserving marinade for a sauce.
  4. Heat vegetable oil in large skillet over medium heat.
  5. Add fish, cooking on each side approximately 5-7 minutes on each side until the fish is flaky. Remove fish from pan and keep warm.
  6. Add reserved marinade to pan and reduce to a glaze.
  7. Spoon glaze over Mahi Mahi when serving.