Monday, March 12, 2012

Mrs. Paul's Tilapia with Ginger Rice and Garlic Bok Choy

Mrs. LaBrie for Mrs. Paul's -

As part of the Foodbuzz Tastemaker program, I was selected to receive a free sample of ParchmentBake from Mrs. Paul's and Van de Kamp's

Some of you have told me that fresh seafood isn't always available where you live.   I was thrilled to be able to bring this recipe to you. 


50 is the New 40

No more "frump girl."  I plan to enter my half-century years in October in great style.  I've lost a significant amount of weight by eating more fish and exercising several times a week. 

Now my hubby, Dan, is on his way to losing as well -- now that I got him off the sugar. 

Fish is a great source of protein.  If  you sauce it lightly, it's also low in calories.

Watch this video -

Note I love the way that You Tube put the start button right over my mouth.  Do you think they are trying to tell me something?  ;.)

The secret to Mrs. Paul's and Van de Kamp's ParchmentBake is the pre-grilled, 100% whole-fillet tilapia, which is deliciously sauced.   Cooking "en papillote" or in parchment paper, is a "classic chef's technique."  This is truly a restaurant quality dish.

Since I had never tried this fish before, I didn't want to "doctor it up."  So I created a few simple side dishes to go along. 

The ginger rice goes so well with this fish.  Garlic and bok choy are a match made in heaven.  Top the bok choy with the fish and the sauce.  Wow!    There is a touch of soy sauce in their recipe, so this was natural combination.
What we really enjoyed about the fish -- the perfectly sized portions; the sauce;  the fact the fish really tastes like it was grilled.  You get that fresh-off-the-coals flavor but it's baked in your own oven.

Light, easy, and delicious!  What could be better?

A coupon, that's what!  As one of my valued readers, Mrs. Paul's is offering a coupon --(while supplies last).    The coupon is available at -

Presenting:  Mrs. Paul's Tilapia with Ginger Rice and Garlic Bok Choy

Serves 2


1 package 7.2 ounce Mrs. Paul's Parchment Bake (Classic Grilled Tilapia)
Fresh chopped chives, optional

For the Rice:

1 cup hot water (heat in microwave)
1 teaspoon chicken soup base or 1/4 cup of chicken broth*
1/2 cup instant brown rice
1 teaspoon ground ginger
1 tablespoon butter

For the Bok Choy:

2 tablespoons canola oil or canola oil and olive oil blend
2 teaspoons minced garlic
a few pinches of crushed red pepper, more to taste
1/2 pound bok choy, stalks cut diagonally and leaves cut across in 1 inch pieces (approximate)
1 tablespoon low sodium soy sauce
1 tablespoon honey
1/2 cup cold water, divided
1 teaspoon cornstarch
1 tablespoon butter

Preheat oven to 400 degrees.

Prepare Mrs. Paul's fish per package directions (about 22-24 minutes of baking time).

Stir chicken soup base into hot water and add to pan.  Add rice.  Stir in ground ginger and add butter.  Bring to boil and reduce to simmer.  Cover and cook for about 10 minutes.  Adjust cooking time accordingly depending on brand of rice used.  Consult package for more information.

Add oil to skillet.  Heat until the oil is hot but not smoking.  Add garlic and crushed red pepper.  Be careful not to let the garlic burn.  Cook for about three minutes.

Bok Choy Action Shot

Add bok choy in batches and wilt into oil with garlic and crushed red pepper; add white part first.  Stir fry white part for about three minutes.  Cook the leaves about 2-3 minutes more.  Once wilted, add soy sauce and honey.  Stir to coat.

Add half of the water the pan and let the bok choy braise for about two minutes, ,more or less, depending on how tender you like it. 

Whisk cornstarch into remaining water.  Add to pan along with the butter.  Bring to boil and reduce to simmer until sauce thickens.  

Serve fish on a bed of bok choy with a side of rice.  Top with chives if using.

Enjoy and get out there and get healthy!

*If using broth, you can decrease the amount of water for the rice by 1/4 cup.

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