You all know what the week before a move means….Clean out the freezer and refrigerator!!!
Because ours will be a local move, if I don’t use the 25 pound turkey in my freezer, I won’t be too worried. I can take ice chests from one site to the other without too much trouble. I am, however, trying to use up the fish and seafood. The bounty of the sea makes me a little nervous when not properly cold. Our hot humid weather can melt things in minutes!
We have enjoyed shrimp, salmon and tilapia lately. Scallops are on the menu for later in this week. The nice thing about seafood is that it is like homemade fast food. It cooks quickly and is easy to prepare. A little tweaking of herbs and spices and you have a new meal every time.
And as if our family’s schedule isn’t quite full enough with the move, today I am taking my eldest to have his wisdom teeth removed. The silver lining is that his convalescence will force me to remain home and pack. I have boxes and boxes to fill. I think milk shakes are in order for tonight….another silver lining 🙂
- 2 pounds tilapia filets
- salt and pepper
- juice and zest of 2 limes
- juice and zest of 2 small lemons
- juice and zest of 1 orange (1/4 cup)
- 1 6 ounce can pineapple juice
- 3 Tbsp agave nectar
- ½ tsp ginger paste
- ½ tsp garlic powder
- ¼ tsp salt
- dash white pepper
- Put fish in a large baking pan.
- Sprinkle with salt and pepper.
- Bake at 350 for 30 minutes or until fish flakes with a fork.
- Meanwhile, combine remaining ingredients in saucepan.
- Bring to boil and then simmer 15 minutes.
- Serve fish with sauce poured over.