Epic Dinner Fail....sort of....

You constantly read all over the internet from food bloogers about these great dinner recipes and how everything is so wonderful, but you never read about the failed recipes. Well,  here goes.

Last night's dinner was an EPIC FAIL on so many levels...sort of.  I had this new 7 point tilapia recipe, courtesy of Pinterst, that looked so wonderful....Sauteed Tilapia w/ Lemon Butter Peppercorn Pan Sauce. YUM, right?  Um....no.  The recipe was for 2 tilapia fillets, so considering I was cooking 4, I doubled the recipe. The Tilapia, WITHOUT the sauce, was really good...my 10 year old loved it....she had seconds in fact. However, once you added the sauce, it was AWFUL. Ok, maybe not AWFUL, but barely edible. The lemon was SOOOO overpowering. And I love lemon. But yuck.

To top of that, I had picked out these beautiful vegie kabobs at Kroger and thought they'd make a lovely 0 point side item to the fish dish and asked hubby to grill them.Which took forever...and ever (battling rain and a grill that wouldn't start)....and they still weren't done, so I popped them into the oven to quickly roast....and by the time the fish was done, the vegies STILL were not. So, we had 1/2 grilled/roasted/raw vegie kabobs with the yucky lemon fish! Quite a disaster. At least the fruit salad was good. :-)

I am not going to post the entire Tilapia recipe WITH the sauce, but I am going to post just the sauteed tilapia part, as my oldest daughter loved it and declared it the best ever (fyi - she didn't have sauce on hers). I'm sure it was the fact that it was sauteed in butter! :-) I have no idea what the points value of this is....the points I had were for the entire recipe with included the sauce and 2 more tspns of butter. It should be very easy to figure, though.

Sautéed Tilapia

Yield: 2 servings (serving size: 1 fillet and 2 tablespoons sauce)

Recipe Time

Cook Time: 12 Minutes
Prep Time: 10 Minutes

 Ingredients

1 teaspoon butter

1 teaspoon vegetable oil

2 (6-ounce) tilapia or sole fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

Preparation

Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.