Ginger Lime Tilapia With Banana Ketchup & Curried Quinoa

Hey lovely ladies and gents. Thanks so much for all the comments on my last confession. You guys made me fell so much better!! And I was cracking the freak up at some of your comments!!

I know my posting has been scarce but for right now its whats working for me even thought there are like a million things spinning around in my head that I want to post about!

Since its been a while since I have posted a recipe I thought I would share one from Cleaning Eating Magazine that I really enjoyed recently. One of my favs fo sho :). Those of you that have Clean Eating Mag. need to try this recipe stat!! It sounds complicated but I promise its easy and delicious. The magazine estimates 20 min. prep time.

Ginger Lime Tilapia With Banana Ketchup & Curried Quinoa Serves 4

INGREDIENTS:

Curried Quinoa

• 1 2/3 cups low-sodium chicken or veggie stock
• 2 tsp curry powder
• pinch cayenne pepper or your fav hot sauce (optional)
• sea salt and black pepper, to taste
• 1 cup quinoa

Ginger Lime Tilapia

• 2 tbsp fresh lime juice
• 2 tbsp agave nectar
• 1 tsp fresh ginger, grated
• 4 6-oz tilapia fillets
• sea salt and ground pepper, to taste

Banana Ketchup

• 1 tsp olive oil
• 1 small white onion, finely diced
• 1 tsp fresh ginger, grated
• 3 medium ripe bananas, peeled and mashed with a fork
• 1 tbsp agave nectar
• 2 tbsp white balsamic vinegar (I used the dark)
• 1/2 tsp allspice (I omitted)
• cayenne pepper or hot sauce (optional)
• sea salt and pepper, to taste

1. Preheat over to 425
2. Prepare quinoa: Add stock, curry, cayenne, salt and pepper to a medium saucepan. Bring to a boil over high heat, uncovered. Add quinoa, bring back to a boil, reduce heat to low, cover and simmer for 12 to 15 min. Remove from heat, remove lid and fluff with a fork. Set aside.
   
3. While quinoa is simmering, prepare tilapia. In a small bowl, stir together lime juice, 2 tbsp water, agave and ginger. Place tilapia on a parchment-lined baking dish. Spoon lime juice marinade over tilapia fillets. Season fillets with salt and pepper. Cook in preheated oven for 12 to 15 min, or until fish is fully cooked and opaque and flakes easily when pierced with a fork. Remove from oven and cover and set aside to keep warm.
4. While tilapia is baking, prepare banana ketchup: Heat oil in a small saucepan over medium-high heat. Add onion and ginger and cook, stirring frequently for about 2 min. Add bananas, 1/4 cup water, agave, vinegar and all spice. Bring just to a boil, then reduce heat to low and allow to simmer for about 5 min, stirring frequently. Remove from heat and season with cayenne, salt and pepper. Set aside.
5. To serve, scoop 1 cup quinoa into center of plate, top with 1 tilapia fillet, about 1 tbsp fillet pan juices and a dollop of banana ketchup.
   

Nutrients per serving: 405 calories, 6.5 grams fat, 48 carbs, 4 grams fiber, 16 sugars and 42 grams protein

My pics aren't very flattering because I was ravenous and the sweet smell of the banana ketchup had me drooling all over myself....

(my husband even gave this 2 thumbs up and his palette is not that broad)

CONFESSION OF THE DAY: I am sure you all know the term Jaywalking. Well until about a year ago I honestly thought the word meant walking outside naked!!! Bahaha, Until my my dad was telling a story about how he got a ticket for jaywalking in college or something and I was like "OMG, you were walking outside naked??!!" Glad we got that cleared up :)