We've discovered tilapia!
Cumin-Orange Fish on a Bed of Spaghetti Squash
1 medium spaghetti squash
2-4 small thawed tilapia fillets (1-2 per person depending on how hungry you are)
1/3 cup raisins
1/2 cup raw almonds
1 medium orange (grate and reserve zest)
1 tbsp butter
Olive oil for greasing pan
1 tsp cumin
1/2 tsp ginger
1 medium clove garlic, minced, or 1/2 tsp garlic powder
1/2 tsp dried dill
An hour ahead of time, cut the squash in half and bake, cut side down, at 375 for about an hour. Remove from oven.
Scrape spaghetti strands from squash. In a medium mixing bowl, mix squash, raisins, spices, 1 tbsp butter,orange zest, and garlic. Squeeze a small amount of the orange juice over the squash; stir gently. Add salt to taste. Cover and keep warm.
Preheat oven to 450. Brush a rimmed baking sheet with oil to prevent sticking. Place fish fillets on baking sheet. Squeeze orange juice over the fish and sprinkle with dill. Cut thin slices from the orange and place on top of the fish. Cook 4-5 minutes, flip, and cook 4-5 minutes more (just put the orange slices on top again), until flakes easily and is no longer transparent. Meanwhile, chop almonds and toast them in a pan.
To serve: put half the squash mixture on each plate. Top with fish, with the orange slices on top. Sprinkle with nuts, and squeeze the remaining 1/3 orange over the plates.
Serves 2
