Posted by The Exponent, IN on November 02, 2009 at 09:00:29:
West Lafayette resident nets prize with frugal fish
By Kerry Kirk
In one national recipe contest, a West Lafayette resident took home the grand prize.
Gloria Piantek, a West Lafayette resident and teacher, won $250 by sending in her economy-friendly fish recipe.
Food & Water Watch, a national consumer advocacy organization, held the second annual “Frugal Fish Contest.”
“It was a contest to get people to create healthy, sustainable seafood meals,” said Marianne Cufone, director of the fish program at Food & Water Watch.
This year, the contest required recipes to serve four people for under $25.
More than 70 people sent in money-saving recipes that met the contest’s rules. Food & Water Watch made and tasted each of the recipes to decide the winner.
“She came in way under budget; I think it was just over $12, which was great,” Cufone said. “And it was really easy to prepare and tasted great, so we were really excited about it.”
Piantek wanted to make a “picnic-type” recipe, and after making it for her husband, he encouraged her to enter the contest.
The dish was a spicy barbecue tilapia with coleslaw, which she put on a home-baked bun, along with a side of herb-roasted potatoes.
“The idea of using healthy ingredients in a unique way appealed to me,” Piantek said. “When I tried the recipe I thought, ‘wow this is really good.’”
After making the meal, Piantek was hopeful her recipe would win.
“I actually couldn’t believe you could make such an economical recipe in such a good way,” she said.
“I think sometimes people feel they can’t do it because they think fish would be so very expensive, where it’s really pretty economical, especially when you use tilapia. There’s so many things you can do with that fish.”
As for the prize money, Piantek hasn’t received it yet but has no special plans for spending it. She took a Maymester course at Purdue to transfer her teaching certifications to Indiana.
“There is nothing special because (winning) came as a surprise,” she said. “But probably some of it will go toward tuition.”
"I feel that healthy foods can be fun and economical. With this thought, I decided to substitute “cleaner, greener, and safer” ingredients in the old hot dog idea. Whether I’m preparing comforting family foods, healthy treats for community activities, or trend-setting pizza for local teens, it is a real delight to serve wholesome foods that make so many people happy."
– Gloria Piantek
Spicy BBQ Tilapia with Herb-Roasted Potatoes and Southern Creamy Cole SlawSouthern Creamy Cole Slaw
1/3 cup reduced fat mayonnaise $ .33
4 Tablespoons chopped green onions $ .25
1/2 teaspoon celery seed $ .25
4 Tablespoons light red wine vinaigrette $ .25
2 Tablespoons peach preserves $ .13
2 cups cole slaw (cabbage, carrots) $ .69
Herb-Roasted Potatoes
1 (24-ounce) bag small red or yellow potatoes, washed $ 1.89
3 Tablespoons olive oil $ .40
1 Tablespoon chopped fresh oregano $ .25
1/2 teaspoon salt or to taste $ .10
1/8 teaspoon black pepper or to taste $ .10
Tilapia
4 U.S.-farmed tilapia fillets, skinless, boneless $ 4.00
1 teaspoon blackened seasoning $ .20
1-1/2 Tablespoons olive oil $ .20
1/2 cup hickory brown sugar barbecue sauce $ .32
2 Tablespoons light red wine vinaigrette $ .20
2 Tablespoons peach preserves $ .20
1/4 cup chopped parsley $ .20
2 mango fruits, peeled, sliced $ 2.16
Garnish: parsley sprigs or chopped parsley as desired $ .20
TOTAL COST: $12.32
Combine all cole slaw ingredients in medium-sized bowl; chill in refrigerator until serving.
Slice potatoes into 1-inch slices or chunks. Place in 12x16” baking pan. Toss with olive oil, oregano, salt, and pepper. Bake in preheated 425º oven, turning once, for 20 minutes or until tender and golden. Remove from oven; sprinkle with additional salt and pepper to taste. Remove from pan to oven dish; set aside to stay warm.
Wash tilapia filets, pat dry; sprinkle fish with blackened seasoning, rub over fish. Place olive oil in 12 inch nonstick skillet; place tilapia in pan; cook over medium high heat about 2 to 3 minutes per side or until fish is golden. In a small container, combine barbecue sauce, vinaigrette, and peach preserves; pour over cooked fish until hot. Remove from heat.
To serve: For each serving: Plate barbecued tilapia fillets; spoon coleslaw on top; sprinkle with chopped parsley as desired. Serve one Tilapia Picnic Pocket with a side of roasted herb potato slices and slices of fresh mango for dessert. Garnish with parsley sprigs or fresh chopped parsley.
Serves 4.
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