Saturdays with Rachael Ray: Tilapia with Bulgur Pilaf

I am posting this recipe for Taste and Tell’s Saturdays with Rachael Ray meme!

I am basing this recipe on Rachael Ray’s Tilapia in coucous, except:

1.  I am cooking them separately

2.  I am using bulgur in place of coucous

Other than that, it has all the same flavors!

Here is the original recipe:

Tilapia Baked in Couscous

Ingredients:

• One 10-ounce box couscous
• 1/2 cup slivered almonds
• 1/4 cup sun-dried tomatoes, finely chopped
• 1 tablespoon ground cumin
• Salt and pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
• Four 8-ounce tilapia fillets
• 3 tablespoons chopped flat-leaf parsley

Fare exchange
Substitute any thin, delicate white fish, such as red snapper or sole, for the tilapia.

Directions:

1. Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.

2. Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2½ cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

And here are my pics:

Tilapia ready to go in the oven

My dinner plate:

It was really good!  The fish was tender and flaky and full of flavor.  I’ll definitely be making this again!

 

Sherry