“Tilapia Pecandine”….is that even a word?


Tilapia in the Style of Trout Almondine


  1. four pieces of thawed tilapia
  2. 1/4 teaspoon granulated garlic
  3. 1/2 teaspoon fresh ground black pepper
  4. 1 teaspoon sea salt
  5. 1 teaspoon dried parsley
  6. 1/3 cup flour


  1. 1/3 cup chopped pecans
  2. 2 Tablespoons butter


Melt 2 Tablespoons of butter in a skillet, add pecans and saute until the butter is golden. Set the butter and toasted pecans aside.

Mix all dry ingredients together on a plate, and dredge the fish in the flour mixture. In the same skillet, melt 4 Tablespoons of butter until golden, so that when the fish hits the hot butter, it sears the fish. Fry the fish for about 3 to 4 minutes on each side. Plate the fish on a platter and then scatter the toasted pecans on top.

Note: If your husband is a fisherman, or you have friends that like to fish, this is a very inexpensive way to make a variation of Trout Almondine made famous at Antoines in New Orleans, Louisiana.

We purchased our tilapia at Aldi.

Steamed Butternut Squash


  1. One butternut squash cut open long-ways
  2. 1 teaspoon sea salt
  3. 1/2 cup water


Put all ingredients in a large cast iron skillet and cover with the lid. Let the squash steam (raw side down) on a low flame for 30 to 40 minutes. Serve with butter, salt and pepper.

Note: This butternut squash was also purchased as a special at Aldi for $.49 each. ๐Ÿ™‚

Poppy-Seed Salad Dressing


  1. 2 Tablespoons grainy dejan mustard
  2. 1 1/2 teaspoons sea salt
  3. 1 teaspoon freshly ground pepper
  4. 1 teaspoon poppy seeds
  5. 1/3 cup honey
  6. 1/3 cup raw apple cider vinegar
  7. 1/4 cup balsamic vinegar
  8. 1 1/4 cups sunflower oil


Mix in all ingredients in a blender or with a hand-wand mixer. The lecithin in the mustard will bring the mixture together just like store bought. Drizzle over fresh salad greens and enjoy!



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