Honey Mustard Tilapia with Red Potato Salad

The creative juices were definitely flowing today. I had a craving for fish but a ton of extra ingredients lying around. Some kind of compromise was in order.

I ended up buying couple fillets of white fish and making a good dent in my other supplies. I would recommend you make the salad first, then move onto the fish. The salad can be eaten warm or cold. The fish should be served hot.

Also, I should note that there are not small red potatoes in the Red Potato Salad, and that recipe is actually a variation of one my favorites by Mark Bittman.

Red Potato Salad
Ingredients:
2-3 medium sized beets, peeled
1 large sweet potato, peeled
4 green chillies
3 cloves of garlic
The juice of one lime
1 can pinto beans, rinsed
1 tablespoon cumin seeds
Olive oil
Salt and Pepper to taste

Chop up the beets and potato into half-inch cubes. Toss them in olive oil, and add cumin seeds, salt and pepper. Bake at 375 degrees for about 40 minutes. Meanwhile, use a food processor or blender to turn your chillies, garlic and lime juice into a sauce. I even added a little onion to the mix.

Remove the beets and potatoes from the oven. Add your sauce and the can of pinto beans. Bake for another 10 minutes or until all vegetables are soft. Serve warm or cold.



Honey Mustard Tilapia
Ingredients:
About half a pound of tilapia fillets (other white fish are acceptable)
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons butter
1 medium yellow onion, quartered
Salt and pepper to taste
Diced parsley for garnish
1-2 sheets of tin foil

Spread a sheet of tin foil out in a large baking pan. Spray with cooking spray. Arrange tilapia and top with slices of the butter. In a bowl, mix the mustard, vinegar and honey. Here would be a good place to add the salt and pepper too. Top the fish with the sauce and then arrange the quartered onions. Close the tin foil around the fish. Use a second piece if necessary. The fish should be completely sealed.

Bake for 15-20 minutes at 375 degrees. Wait for it to cool, and drain some of the sauce if necessary. Garnish with parsley and serve with Red Potato Salad.