Mint-Lemon Tilapia and Pepper Sauce with Steamed Veggies and Rice

Over the weekend, I went crazy cooking healthy meals. One of the meals I prepared was the Mint-Lemon Tilapia Fillet.

A friend of mine came over to make my hair and during our conversation, I told her about my blog and she said that she had seen it. She was like, "I can't believe you cook". I looked at her and said are you serious? Apparently she was very serious. So I decided to make something for her. I was going to make fish pepper soup, but I ran out of pepper soup spices. We went to the grocery store, picked up different items while still unsure of what I was going to cook.

I started chopping up stuffs and then I thought to myself to make something that has all the nutrients. That is how I came up with the Mint-Lemon Tilapia Fillet with Pepper Sauce served with steamed vegetables and rice. Also, I prepared Jellof Rice, the way my mom would prepare it, except I forgot to add her secret ingredient. I also made peppered snail, shrimp black beans salad, bell pepper deviled eggs and healthy smoothies. The recipes of every meal I cooked will be posted on my blog. Stay Tuned.
Here are the items you will need:

• 3 tilapia fillet
• 4oz mint leaf
• 4 Lemon 
• 4 tbsps olive oil
• 4 tbs chopped ginger 
• 4 tbs chopped garlic
• 10 sweet mini peppers (chopped)
• 7 cherry tomatoes (cut in halves)
• 8 white mushroom caps (cut)
• 1 cup broccoli
• 1 cup cauliflower
• 1 handful Shredded carrot
• 2 tsps cooking wine
• Knorr
• Pepper
• Salt

1. Season the tilapia fillet with a salt  and 2 freshly squeezed lemon. Leave to stand for about 10 minutes. In a small sauce, add 2 tbsps olive oil. Immediately add 2 tbsps chopped garlic and ginger each. Stir fry for about 2 minutes. Now add the mushroom, knorr and pepper for taste and stir fry for 5 minutes.
2. Add the cooking wine and cook for 3 minutes. Check for salt and pepper. 
   
3. In a large skillet. heat up the remaining olive oil. Add the well seasoned tilapia fillet. Let each side cook for 5 minutes before  flipping.
   
4. In the small saucepan, add bell pepper and cook for two minutes, then immediately add the cherry tomatoes and cook for another two minutes.
    
   
5. In a small saucepan, heat up water  for about 5 minutes, add the broccoli and cauliflower and let it cook for 3 minutes. Drain the water and let the vegetable stand for a minute.
6. While steaming the vegetables. Chop the mint leaves, in a small bowl, add the chopped mint leaves, add the remaining garlic and ginger, mix properly. Then squeeze the remaining lemon and mix properly.  
   

The whole process should take about 30 minutes including preparation because you will be multi-tasking.  Serve with steamed rice. I cook my rice with rice cooker, so it is pretty fast.