Tonight, as my sweetheart was being taken out to Nemo Grill, a fabulous seafood spot in Avon, Ohio, for pan-seared scallops by her foodie boss, I was cooking up a tilapia dinner for my auntie and cousin. I got to Kroger too late the other night for the fish counter, so I settled for a bag of frozen tilapia fillets. As soon as I got home from work today, I popped some big potatoes in to bake. When they were nearly done, I started the rest of dinner, a selection of veggies & dip and the aforementioned fish. I slit the green parts of a number of scallions into thin ribbons and slid them, still attached to the white bulbs, into a bowl of ice water to rest and curl while I prepped the rest of dinner (20-30 minutes should do the trick). When they were ready, they went into a cup to accompany a plate of baby carrots and green pepper strips and this dip, adapted from a recipe I found in Family Fun Magazine in 2005:
6 oz. plain Greek yogurt
6 oz. reduced fat sour cream
3/4 c. grated parmesan
1 tsp. onion powder
1 scallion, chopped
1 tsp. dry mustard
1 tsp. dried parsley (the store was out of the fresh stuff...my Kroger kinda sucks)
1/4 tsp. salt
A good grinding of pepper
Mix together and chill until ready to serve with veggies. It would probably also be yummy with sturdy crackers or pita chips.
For the fish, I mixed up a butter sauce by melting half a stick of butter and then tossing in a minced clove of garlic, the juice of half a lemon and a dash of Worcestershire sauce. I think a little dill would be nice, too, but we appear to be out of it.