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    June 2010

    Lemon Fish


    • 4 Tilapia fish fillets
    • 2 T olive oil
    • 1/2 t dried thyme (optional)
    • 1/4 t salt
    • 1/4 t pepper
    • 2 T fresh parsley or dill, chopped (optional)
    • 1 lemon, quartered 


    Rinse fillets and pat dry with paper towels. Brush fillets with olive oil. Sprinkle both sides of fillets with thyme, salt and pepper. Heat a large skillet over medium heat. Cook fillets for 3 minutes on each side or until it flakes easily when tested with a fork. Sprinkle with parsley or dill and squeeze lemon over fillets.

    4- servings



    Gazpacho Salsa


    • 3 large tomatoes, diced
    • 1 red or yellow bell pepper, diced
    • 1/2 cucumber, diced
    • 1/2 red onion, diced
    • 1/4 t salt
    • 1/4 t pepper
    • 1 T olive oil
    • 1 T lemon juice

    Mix all salsa ingredients in a medium non-stick skillet. Set on medium high heat, stir and cook about 3 minutes. Serve with Lemon Fish.*  

    4– 1/2 c servings

    *Grilled Chicken may be substitued for fish fillets.




    Tomatoes, red bell pepper, yellow bell pepper, cucumbers and red onion are

    WIC Approved foods.