Last night as the boys, and by boys I mean the boyfriend and his friend, were playing their little zombie game on the Playstation I sat reading my book, French Women Don’t Get Fat; the Cookbook. The original book by Mireille Guiliano uncovers the secret of the alluring French women, and their perfectly slender bodies. It was so interesting to read about the French woman’s relationship to food as opposed to Americans. How we view sweets, meals, carbs, and quality. On the contrary French women do not sacrifice taste or indulgence, they just learn to balance their life so they can feel full, happy, and fit. It could be attested to the theory of the “naturally thin” as Bethany Frankel explored in her book.
For last night’s dinner I decided to test out the French like cuisine and make a batch of tilapia on a bed of caramelized onions and topped with colorful bell peppers drapped in spices and herbs.
This recipe was so simple to create and provided a hearty and happy meal for me, plus the two boys. If only we had a glass of white wine to combine with our dinner it would have made for the perfect Mirelle Guiliano approved meal. My next adventure is finding one of those steel wine caps that can preserve bottles for a long time, so that I can start buying us some red and white wine.
serving size 3
3 pieces of tilapia
1/2 white onion sliced thin
2 bell peppers (I like the orange and red the best) vertically sliced thin
2 TBS olive oil
2 TBS butter
1 TBS lemon juice (you can add more if you wish)
Spices – curry, salt, pepper, garlic powder, and oregano
heat on medium-high a medium-sized pan with 1 TBS of olive oil and 1 TBS of butter. Put half the onions and stir until onions become translucent (about 3 minutes). Add the peppers and coat the peppers with salt, pepper, garlic powder, and oregano. Stir the pepper until they soften, but still remain a little crunchy (about 5-6 minutes). Make sure you keep checking on the peppers and stirring them continuously, so as to coat them fully in the flavors.
After the pepper has softened place the vegetables in a container and put aside. Then put another TBS of olive oil and the remaining butter and place the other half of the onions. Let them sizzle and become translucent. Place the tilapia on the pan and season with curry, salt, pepper, lemon juice. Cover the tilapia and let it cook for 3 minutes. Then flip the tilapia and again cover it to let it cook for another 3-5 minutes. After the tilapia has cooked through place it on a plate and top with the peppers.