I know you're usually supposed to have quick appetizers and junk food when watching football, but I opted for a regular meal when a friend came over to watch the Grey Cup. The Grey Cup is the award given to the winner of the Canadian Football League's (CFL) final. The CFL is very much like the NFL, with variation in rules and field size.
Actually, I'm not a big football fan. I'll go watch a game, but I may bring a book to help pass the time. For some reason, football fans don't like it when you read during the game. Really, my excitement about the game was having an excuse to put extra effort toward making dinner.
Along with Squash Soup, I made tilapia and potatoes. I got the tilapia recipe from Kristen at Dine and Dash, who got it from Recipezaar.
Parmesan Crusted Tilapia
3-4 tilapia fillets, depending on size
1/4 cup breadcrumbs or crushed Ritz cracker
1/4 cup grated parmesan cheese
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 tablespoon lemon juice
Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well. On a different plate, pour 1 tbsp lemon juice.
Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
Dredge fillet in the parmesan mixture patting it all over to coat. Place in an oiled baking dish, repeat with remaining fillets. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.
This recipe was very easy to make and tasted great. I would definitely make it again. Along with the talapia, I made Smitten Kitchen's potatoes.
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
Transfer potatoes to serving bowl.
Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.
The potatoes were also very good. Surprisingly, the dijon flavour becomes much subtler than I expected after being in the oven.