How I prepared the Tilapia for my Tilapia and citrus salad.

This is my favorite lemon juice. Yum. 

Lunch preparation. 

I LOVE

Turmeric

Cayenne

Fresh Thyme

Fresh Rosemary

They make any dish delicious. I love to use fresh thyme, rosemary, olive oil, and lemon juice when I prepare quinoa. 

First I added salt and freshly coarse ground black pepper. About 1 tbsp. Then I covered one tilapia with bright yellow turmeric. On both I played around with a few sprinkles of celery salt, red pepper flakes, paprika, and cayenne. 

Then it was time to add the Thyme.

You hold the sprig with one hand and with the other hand, hold tightly with 2 fingers and scrape down. The fresh leaves will easily fall onto the plate.

Rosemary.

I drizzled a little olive oil in the pan. Then I poured some lemon juice in the middle:

I let the oil and juice warm up over medium high heat. 

When I could feel it getting warm I placed the tilapia face down.

After about 3 minutes I could see the tilapia begin to turn white- a sign that it is cooked.

I then flipped it with my special fish flipping spatula. 

After an additional few minutes I was ready to plate the fish. 

Tilapia and Citrus Salad. Its just so good!

        This time I made my citrus salad super spicy by adding some juice from the jar of jalapeños and about 5 or six slices chopped finely. I somewhat balanced the spice with fresh sweet strawberries, tangy tangerine pieces cut into thirds, and a huge hot house tomato cut into small pieces. I got some crunch by hand tearing yummy huge leafy greens into big bite size pieces and I cut some snow peas into thirds (such a good idea.) My dressing was just made up- poppy seeds, regular mustard, tangy mustard, white wine vinegar, balsamic vinegar, lemon juice, lime juice, olive oil, jalapeño juice, kosher salt and coarse ground pepper. Yummy. 

I made the citrus salad the day before and let all the juices and spices marinate over night. 

I added the yumminess to fresh greens for a flavorful, light, and delicious lunch.