- Cook rice (if have to)
- Prepare rice salad
- Prepare rice salad dressing and add to salad
- Dredge fish
- Fry fish
- Finish with lemons and scallions
Fish sticks
Optional: Prepare a yogurt dipping sauce with some chopped fresh herbs (my top choices would be cilantro, mint, basil and dill - all together or just one) These fish sticks will get even picky fish eaters out of their pickiness
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 8 filet tilapia
- 1 cup flour
- 1 1/2 teaspoons salt pink Himalayan
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup scallions chopped
- 3 lemons juiced
Directions:
- Slice the tilapia filet in half. Sprinkle with salt and pepper and then dredge it in flour.
- Prepare a large skillet on high heat. Add the olive oil.
- Place pieces of fish inside without crowding. Fry for 3 minutes per side.
- Remove and squeeze with lemon and top with scallions. Eat right away.
Notes & Tips:
Just be sure the fish is fresh and patted dry before you begin. I used a whole wheat flour that came with flax seeds in it but feel free to use any flour you like.
Pumpkin seed rice salad
This recipe is great if you have leftover rice!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 1/2 cup rice wine vinegar
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon salt pink himalayan
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 2 carrots
- 1 cup rice cooked
- 1 cup peanuts roughly chopped
- 1 cup pumpkin seeds
- 1 cup craisons
- 2 oranges peeled and sliced
- 4 scallions chopped
Directions:
- In a large serving bowl add the vinegar, oil, salt, mustard and honey. Whisk well.
- Peel the carrots and discard the peel. Continue peeling with the peeler on all sides until you can't anymore. Chop peels and place them in the bowl.
- Add the rest of the ingredients and mix well. Serve warm, room temperature or cold.
Notes & Tips:
Click here for the perfect rice recipe! I used white basmati rice but it works great with any kind even black rice! It lasts with the dressing for up to 4 days in the fridge. Feel free to get creative with your own ingredients. If you don’t have pumpkin seeds, feel free to add cashews, pine nuts or anything else small and crunchy that you wish!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Slice the leftover fish and add it right into the salad for a hardy and satisfying lunch!! Eat at room temperature!
