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Baked Tilapia-Stuffed Acorn Squash-Beets And Greens For Dinner

Baked Tilapia-Stuffed Acorn Squash-Beets And Greens For Dinner

~ Richard Hudson
I thawed a few frozen Tilapia fillets about an hour and a half before I intended to put them in the oven. Once thawed I sprinkled on a little lemon pepper, some dried dill and tarragon, added a little butter and the juice from a half of photolemon and set the pan aside while the over was preheated at 375 degree. Previously I picked two good size beets from the planters on the back porch and washed them well (scrubbed) and cut off the stems, then quartered the beets and cooked them in boiling water for about 45 minutes. These were about finished when the oven was ready for the fish. Also, prior to preparing the fish, I prepared an acorn squash for backing by cutting it in half and removing the seeds, lathering a little olive oil over the edible parts and adding a few dashes of each of the following: ground cumin, curry, and caraway seed. These were baking at about 375 degrees in the oven for one half hour. These were removed and covered with foil while I heated three cloves of garlic cut in small sections and added to a fry pan with two cut up scallions (also grown on the porch), about one sixth of a red pepper cut up into small sections. When these had sautéed together for a few minutes on medium heat, I added about one cup of previously cooked yellow rice mixed with a generous amount of freshly grated parmesan cheese. These were mixed together and warmed on low heat for a few minutes and subsequently placed in the open centers of the two acorn squash halves and then retuned to the oven and cooked along with the tilapia for a half hour. While the tilapia and the squash cook, the beets should be ready. Remove from the stove and drain the hot water and rinse beets generously with cold water. They should be just cool enough to hold and peel off the skins. While you are doing this you should be steaming the greens which will take less than 10 minutes. Also, remove the fish once from the oven for an additional sprinkling of lemon juice — then return to the oven to finish baking (total of about 30 minutes. Everything should come together about the same time. Remove the acorn squash and place on the two plates that are ready on the counter. Then add the peeled beets and the greens nest to them. You can add a little olive oil and basaltic vinegar to the greens (just a few drops of each) and then finally remove the fish from the baking pan and divide up what you have onto the two plates with one final dash of freshly squeezed lemon juice. Add a few freshly cut strawberries on the side to each plate and serve. The description given above assumes you are cooking for yourself and your significant other. If that’s not the case, have the good sense to invite someone for dinner and that way neither of us will be embarrassed by all the extra food.
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