For my next "In the Kitchen With..." I met up with Olga Goreas from The Besnard Lakes to cook up some pan fried tilapia in fresh sage and butter, along with an arugula salad with blackberries and avocado. Since the band reside in Montreal, we used our friend Shamus Mather's (Hostage Life) stunning kitchen that he built himself. Olga doesn't mess around. This lady has mad skills in the kitchen, which a lot of were learnt from growing up with Greek parents who owned and ran a restaurant. Needless to say, when the meal was finished and plated, I pretty much devoured the entire thing.
Tilapia with Sage Butter
Ingredients:
- 2 filets of wild tilapia
- Sea salt and ground black pepper, to your preference
- 2 tbsp of butter
- 1 garlic clove
- 3 sprigs of fresh sage
- 1 lemon
- 1/2 cup of mayo
- 1 tbsp of sriracha
Directions:
Wash the tilapia and pat dry. Season with the salt and pepper. With the cast iron pan on medium heat, warm up the butter with the peeled garlic clove and sage. Add the filets on top and pan fry until golden - about 3 minutes on each side. For the dipping sauce, just mix together the mayo and hot sauce and serve on the side. Squeeze some lemon juice on the tilapia and enjoy!
Super Easy Arugula with Avocado and Blackberry Salad
Ingredients:
- 1 small box of arugula
- 1 small box of blackberries
- 1 avocado
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
Directions:
Basically, throw together the arugula with washed blackberries and sliced avocado in a bowl and drizzle with the olive oil and balsamic. You really can't mess this up.