Blackened Cumin-Cayenne Tilapia with Roasted Potatoes

This is another recipe out of the September issue of Cooking Light that my mother-in-law sent me. I told you I had marked several!!! :o)

I love Tilapia. It is cheap, delicious and easy to prepare! I was really pumped about this recipe because I had recently gotten some Tilapia on sale. I hadn't cooked it up yet, because I was still searching for a great recipe. So when I saw this recipe, I immediately put it on our weekly dinner menu.

The fish turned out beautifully. It was so moist and flaky, and the outside had a nice crunch from being under the broiler. I paired the fish with roasted potatoes. I actually make these from time to time, but I thought this time around I would use the same seasonings that the fish used. They turned out amazing!

Blackened Cumin-Cayenne Tilapia

(from Cooking Light)

1 tablespoon olive oil
4 (6-ounce) tilapia fillets
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat broiler.

Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

Roasted Potatoes

(from the kitchen of Liesl)

2 Large Potatoes, cut in 1 inch pieces

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground red pepper

1/4 teaspoon freshly ground black pepper

about 2 tablespoons olive oil

Preheat oven to 350 degrees.

Combine all spices with olive oil. Toss potatoes in olive oil mixture until evenly coated. Spread potatoes on a backing sheet lined with foil and sprayed with cooking spray.

Cook for 25 - 30 minutes or until fork tender.

**If you don't want to use the same flavors as the fish, you can always toss the potatoes with just salt and pepper and then roast them.**

Nutritional Information for the Tilapia:

Calories: 159
Fat: 5.8g (sat 1.2g,mono 3.1g,poly 0.9g)
Protein: 25.9g
Carbohydrate: 0.9g
Fiber: 0.5g
Cholesterol: 64mg
Iron: 1.1mg
Sodium: 364mg
Calcium: 22mg

Grilled Corn and Potato Chowder

You all really need to try this soup!

It is so delicious, and really isn't bad for ya!

My wonderful mother-in-law sends my husband and I occasional goodie boxes! Most of the time, she is sending us weeks worth of coupons, but she never just sends the coupons. There is always some little "goodie" in the package! The last one she loaded down with tons of magazines for my reading pleasure. One of them was the September issue of Cooking Light. I was so excited to look through it, and sure enough I was dog-earing about every other recipe! I came across this recipe for Grilled Corn and Potato Chowder, and I knew I had to make it right away. With the seasons starting to change and the chill of fall starting to make its presence in the air, I knew this soup would be perfect!

I think my favorite thing about this soup was the fact that you take a portion of the corn and process it in a food processor. It acts as the thickening for the soup and also makes the soup "creamy". This way you don't have to use all that heavy cream that normally goes into a soup like this. The original recipe actually does call for a 1/2 cup of half and half, but I just used more skim milk instead.

I do hope you will give it a try, it was so delicious! I actually made a double batch so I could stick some of it in my deep freezer for another rainy cold fall day down the road! God bless my deep freezer!! :o)

Grilled Corn and Potato Chowder

(adapted only slightly from Cooking Light)

1 pound small red potatoes, quartered
1 tablespoon salt, divided
3 tablespoons softened butter, divided
4 ears shucked corn
Cooking spray
3/4 cup finely chopped onion
1/8 teaspoon ground red pepper
3 1/2 cups skim milk
2 thyme sprigs
3 tablespoons finely chopped chives
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper

dash of garlic salt

Preheat grill to medium-high heat.

Place a grill basket on grill.

Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.

Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes 15 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.

Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.

Here is the nutritional information from the magazine, although I am guessing the fat was lower (maybe even the calories) from not using any half and half.

Calories: 268
Fat: 12.3g (sat 6.6g,mono 2.2g,poly 0.4g)
Protein: 9.9g
Carbohydrate: 33.8g
Fiber: 3.1g
Cholesterol: 32mg
Iron: 1mg
Sodium: 599mg
Calcium:214mg