Maple-Glazed Tilapia with Fresh String Beans and Boiled Potatoes
This is a simple one pot, less mess dish. One day I found I had extra string beans and tilapia (Potatoes are always on hand), but I didn't want to have to clean a bunch of pots and pans. So instead of using my old stand-by, sauteing with salt and pepper, I brought a single pot of water to a boil and preheated the oven to 350. Then it was time to get down to business.
Ingredients
-Filet of Tilapia
-Fresh String Beans
-Russet Potatoes
-Maple Syrup
-Soy Sauce
-Teriyaki Sauce
-Lemon Pepper
Creation
First, mix the maple together the ingredient of the Maple Glaze. I didn't reduce the glaze because its going to be put on tilapia, a very mild fish. So this way is doesn't over-power the fish.
Salt and pepper the fish, wrap it in Aluminum foil and fill with the glaze, seal the foil and place in the oven.
Dice the potatoes to about 1/2 inch thickness and cut the ends off the string beans.
Bring a pot of salted water to boil and add a tablespoon or two of chicken bouillon. Or use mostly chicken stock if you are fancy unlike myself. We don't want chicken flavor throughout... just a hint.
Throw in (Well don't throw... that could potentially make your skin unhappy), place the potatoes in the water and let cook for about 10min or until they are cooked through. Remove from pot and place on the plate.
Replace with the beans and let them cook for about 5min. So they turn a bright green and still have a bite. Turn of stove and oven. We are done cooking!
But what about the fish. I haven't forgotten. The glaze and fish can now be removed and carefully placed on the plate. Keep the foil like a cup so the glaze can be poured on the fish.
Pour a little glaze of the fish, add salt and pepper to taste/garnish the veggies and that is how you make...
