Pickle Zipper Fish w/ Roasted Cauliflower
So one of the packets from Ideal Protein is Dill Pickle Zippers, they look like this
They are crunchy and if you like dill you will love these! Me… well I love dill pickles but these were a bit strong. I ate a few and just couldn’t eat anymore. Mike didn’t mind them but I decided to get creative and use our last packet up a different way. I took one packet and crushed it up to coat Tilapia with!
One thing I would do differently is NOT coat the bottom of the fish. It was kind of strong sometimes and one packet almost didn’t cover all the fish. Notice we used some shrimp, these were pre-cooked so I just threw them in a pan over medium heat with a little seasoning and olive oil.
4 Tilapia fillets (we used frozen)
1 IP packet of Dill Pickle Zippers – don’t have these use something else you have around
1/4 c of lemon juice
1 Tbsp of mustard (it called for 1 tsp of dry but I didn’t have it so I used regular)
2 Tbsp olive oil plus spray for the pan
Salt & Pepper
1/2 Tbsp Garlic Powder (use more if you like it)
1-2 tsp chili powder
1 head of cauliflower
Pre Heat oven to 350, mix lemon juice, mustard and 2 Tbsp of olive oil in one pan/bowl. In another bowl/pan crush your dill pickle zippers, add some salt and pepper (about 1 tsp salt and 1/2 tsp pepper) and mix. Line a cookie sheet with aluminum foil and spray with a little olive oil (I didn’t and learned my lesson!). Dip your fish in the mustard mix, both sides. Then you can either place the fish on the cookie sheet and press the mixture on the top or place it in the mixture (with it pushed aside) and press it on top. I would not put much or any on the bottom, it made it a bit strong. Place on cookie sheet. Once all done pop into the oven for 15-20 min, check to see if it’s flaky. I went about 18 min with mine and it was NOT dried out.
You can grab a bag of precut or chop up a head. Usually I use a fresh head but this time grabbed a bag of precut! Line a pan with aluminum foil and spray lightly with olive oil. Spread out your cauliflower and spray them with olive oil. Sprinkle your garlic, chili powder and some salt and pepper on top. Toss into the oven with your fish! At about 12 min or so I pulled it out and turned them and let them cook for another 5-7 min. You can tell they are done when they start getting a little brown.
YUMMY! And Healthy!