When it comes to fish, I am not that adventurous. I have a few recipes that I make, and that I know my son loves, so I stick to them. But this summer I made chipotle chicken a lot, and we loved it, so, I was really hoping tilapia would get the same response. And luckily it did. I tried a few sides with it, but this one goes really well, so I will be posting both  recipes, for the fish, and for the salad. These are colors of summer, and it is a perfect summer dish, but I would never refuse it any month of the year.
The salad is really healthy, easy to make, and while you are cooking the fish, the salad is already done. Its the perfect lunch in less than an hour.




For the fish you will need:
4 tilapia filets

4 cloves of garlic

1 tablespoon thyme
salt and peeper to taste
Press garlic through garlic press. Spreed it on tilapia filets, and set aside. Combine chipotle seasoning, paprika powder, crushed thyme, salt and paper, and coat both sides of the fish with it. Let it rest for 15 min.
Warm cast iron pan to medium high heat. Add a little bit of oil, and add fish. Do not overcrowd your pan. Fry 3-4 min per side. Fish is done when the center is white, and not translucent. Transfer it carefully on the plate with fish spatula. It will be very fragile. 

I don't know about you, but we loveee garlic. I don't ever cooking dinner without it. I especially like it roasted in the oven, and tucked in a jar with olive oil and Herbs Provencal.
For the chicken with 40 cloves of garlic you have to be a garlic lover, because its really a lot of it. It's a scary amount of garlic when you hear it for the first time, but please don't be discouraged. The garlic gets caramelized, sweet, and it melts with the sauce. Its a deliciously rich, comforting meal, for cold weekend nights. Temperatures dropped really low this morning in Chicago, it was just 12ºF  so, we really needed some comfort food to keep us warm and cozy.

For this recipe, you will need:

3 whole heads of garlic, around 40 cloves (save yourself some time, and buy it already peeled)
1 whole chicken cut into peaces (or you can by 10-12 peaces of drumsticks and thighs)
2 tablespoons olive oil
1 tablespoon butter
1 cup dry white wine
1 tablespoon dry thyme
4 tablespoons heavy cream
1 tablespoon parsley
salt and paper to taste


Season chicken with salt and pepper. Heat the olive oil and butter in a large pot, and brown it skin side down first. Remove chicken to the plate, turn down the heat, and add all of the garlic to the pot. Saute it for 5-10 min, turning it often, until evenly browned. Add wine, return to boil, and scrape all the bits from the bottom. Return the chicken to the pot with all the juices, and sprinkle with thyme. Cover and simmer for about 45 min until chicken is done. Add heavy cream, raise the heat, and let it boil for 2-3 min. Taste it, ajust the seasoning if needed, and sprinkle with parsley. Serve it hot, and enjoy with mashed potatoes, or fresh dinner rolls that you can dip into the sauce.