mc solomon

Baked Lemon Tilapia

I’m a FOOD addict.. but I’ve found healthier and better ways to cope with my addiction❤️ #cleaneating 

This recipe is the perfect keto dinner- quick and easy to make.. and very affordable.

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What you will need:

1 sheet pan

and ingredients

INGREDIENTS:

MCLIVINIT marinade

  • 1/4 cup salted butter, melted ** Can substitute for coconut oil and ghee)

  • 1 TBSP of olive oil

  • 3 gloves of garlic chopped finely (I like to buy the bottles of garlic puree)

  • 1 tsp of salt and pepper

  • 1 tsp of cayenne pepper

  • juice of one lemon

Veggies of choice

  • red peppers 

  • shishito peppers 

  • asparagus 

  • green beans 

Protien

  • 4 Filets of tilapia

  • (Tom thumb (Texas ) has a great sale today on the frozen tilapia, so that’s what I got! 

2 sliced lemons, sliced thinly in the shape of a circle :)

DIRECTIONS:

  • Mix together marinade

  • Line baking sheet with aluminum foil

  • On baking sheet, line the middle of the pan with the cut lemons

  • Place the fish directly on top of lemons, and coat generously with the mixed (room temp) marinade

  • Place veggies on the tray alongside of the fish. Coat the vegetables with a spray of olive oil and season as desired.

  • **use excess marinade as an extra seasoning for the veggies

  • Bake in a pre-heated oven at 200 C/ 400 F for 12-15 minutes. *until fish is flakey- test with a fork

    • ** for a crispier finish, after cooked: turn broiler on, and broil the dish for 1-2 minutes until golden brown on the top.

Recipe Notes/ PRO-tips:

  1. Pat dry the fish before you cook it

  2. Use a teaspoon of mayo to coat the fish to add moisture

  3. Cook fish on top of lemons to add moisture

  4. Do not over cook fish, it will be dry and chewy. Tilapia is a very delicate fish and it is very easy to overcook it. For really moist and tender Tilapia, Bake at 200 C / 400 F for 10-12 minutes.

  5. When using more tough veggies, par-bake in oven first, or after the fish has been cooked. I personally cook the entire dish first, and then stick the vegetables back in the oven until golden brown.

  6. The dish is best served hot and not reheated, but you can always make the dish, and serve on top of a bed of arugula or lettuce the following day.

  7. Use the excess juice from the pan to coat the fish before serving

  8. If you are using frozen fillets, then make sure you thaw it completely before baking.

Week 3; God's Unexpected plans

These past three weeks have been very trial and error for me. March 28, I had my first surgery. March 31, I had another surgery, and the following week, I took much-needed time to recover. I received beautiful flowers, gifts, prayers, text messages, and phone calls, from lovely people. The level of support and love that I have received in the past three weeks is impeccable.
Monday, Tuesday, and Wednesday, were very hard on me, but as the week continued on, day by day I was healing. Every day I could add a few extra ounces to my meals, and drink more water. Friday I was actually feeling my best. 
Finally feeling like I could conquer the world, I figured it was about time I spiced up my food regimine. So that day, Friday, my Tia Paulita came by the house and helped me cook. We made 4 different kinds of puréed veggie soups. Every single one was absolutely gourmet and delicious.
Late Friday night I started to feel a bit off, so I took my anti-nausea medicine and went to bed. Saturday morning I had a cup of soup, and 10 minutes later got sick. It wasn't just throwing up, it was strange, I knew something was wrong. I threw up blood. The situation seemed similar to when I knew I was sick the day after my first surgery. As Saturday went on it became harder and harder to keep anything down. By Sunday, I could not take any medicine, and I was still getting sick. We contacted my doctor and he recommended I took My Lanta. I tried to do that but sadly I got sick. At that point he knew something was wrong too. He called Baylor Hospital and reserved us an incredible room, with a beautiful view. That night we got there and were greeted by a lovely nurse, who had both beds made for me and my mom, and an IV ready to give me. Due to the fact that I could not keep any liquids down for two days, I became very dehydrated.
We got my IV in by using this new machine called a vein finder, which was absolutely insane. Once I got my medicines and fluids started, I was off to sleep. At 8 AM the next morning I went in for an endoscopy. Dr. Davis noticed that in the endoscopy, he was able to get the tube entirely down through my stomach by moving a bit of scar tissue that was being built over. The acid in my esophagus finally subsided, and by the end of the procedure I was feeling much better.
     I finished around 10 AM and was sent back to my room to see if I could finally get down liquids. My room was located right behind the emergency landings for the helicopters. Being in that room really made me realize how blessed I am.

While I was trying to relax and get down my food, a lady named Beebee walked in to the room. She was a substitute Eucharistic minister taking over for someone named Richard wood. Funny story, I did not know that the minister would be working on Mondays. My grandfather,  Richard Wood,  happens to be out of town right now in Greece, celebrating Greek Easter. If this incident would've happened any other Monday, my grandfather would've been the one giving me communion. I was completely in awe. 
Later two nights ago, we were released from the hospital. Jeremiah Tyson and Cristen Cooper came over and gave me so much love. We laughed for many hours, and finally they went home once they saw that I was bobbing my head because I was so tired. 
  The one thing that is getting me through this journey is God. I have been in a lot of pain, I promise you this isn't easy. Of course. I am ready to lose weight, but you can never prepare yourself enough for something like this. Life always has its ups and downs, but it is hard. Mentally it is still hard for me to grasp that I will never be able to eat a normal plate of food again. On the other hand, I am grateful that I am given a second chance to overcome my addiction with food. It is hard waking up and smelling bacon when your brother is cooking it, or smelling butter and garlic, knowing that if I eat that right now, I will get sick. I am on a liquid diet for the next two weeks, and I have been on this diet for the past four weeks. I am officially down 32 pounds since March 17, 2017. I am very proud of myself.
Speaking about how I am getting through this, I should mention my, Alison Wood. My mom has been my saving grace. I'm so grateful for the love I have received from her. My mom has been taking care of me for the past three weeks, well my whole life, but these past three weeks have been very very difficult. I'm so grateful for everything that she does. She has a job from 8 to 6 every day.. called Take Stock Inventory (you should really check it out), she is selling the house, she has to stage the house, box the house up, go to work, take my brother to school, pick him up, feed us, make sure I have my medicine and that I am comfortable, and live her own life. On top of that.. I have had two unplanned surgeries this past week and a half and I don't know how she juggles it all. She gives absolutely everything that she has, to us, and I will never know how to repay her. She is the most wonderful mother in the world.