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| Herb Garden Looking so Fresh (and so clean clean!) |
Dill dressings are most commonly paired with salmon, but although I didn't have salmon, I had a LOT of fresh dill growing in my garden that was ready for the harvest.
Not being one to waste, I decided to pair my dill with what I had in my fridge—tilapia—and it worked
great! Here's what I made:
Ingredients:
1 lb tilapia
3 teaspoons lemon juice (separated 2 + 1)
2 tablespoons butter
3/4 teaspoon
garlic salt (separated 1/2 + ¼)
½ cup sour cream
1/3 cup mayonnaise
1 tablespoon fresh dill weed
1/3 teaspoon onion powder
¼ teaspoon pepper
1 teaspoon canola oil
1. Prepare the dressing first because it will take
30-60 minutes to marinate for the full dill flavoring! In a small bowl mix
mayonnaise, dill weed, ½ teaspoon garlic salt, 2 teaspoons lemon juice, and
sour cream. Set aside if you’re immediately preparing tilapia, or refrigerate
if preparing your meal for later.
2. Preheat oven to 350 degrees. Line a pan with
tin foil, and lightly grease with canola oil (or grease of your choice!). Place
tilapia on foil, and sprinkle remaining lemon juice (1 teaspoon), onion powder,
pepper, and ¼ teaspoon garlic salt. Top with butter (cut into small chunks).
3. Cover the tilapia with tin foil and bake for 20
minutes. Uncover tilapia (carefully, it will be full of steamy goodness!) and
turn oven to broil. Broil uncovered for an additional 15 minutes, until flaky
but not dry!
4. Let tilapia cool for five minutes before
serving, with dressing either poured on top of fish or for dipping on the side.
Put a fresh sprig of dill on top of your fish for extra fanciness.
