Posts Tagged ‘Recipe’


Cajun-Creole Tilapia

January 8, 2010

This recipe is quick, easy and full of flavor. I have several friends that do not eat fish and once they tried this dish, they were hooked. Tilapia is a wonderful fish to use since it is a very mild and flaky white fish.  This recipe is not only delicious, but healthy as well. Goes great with rice pilaf and buttered spinach. Prep time 2 minutes. Cook time 10 minutes.

Tony Chachere's Creole Seasoning

1 pound Tilapia filets

1 lemon

3 tbsp olive oil

3 tbsp Tony Chacheres Creole Seasoning

If you choose to broil the fish, set oven to 500, or you can opt to pan fry. Coat tilapia with drizzled olive oil on both sides. Now season both sides with the creole seasoning. If you choose to broil, place in a metal pan lined with foil (makes easier clean-up). Cook for about 10 minutes or until seasoning darkens and fish becomes flaky. If  you opt to pay fry, set range to med-hi heat and lightly coat pan with a little extra olive oil.  Sear for 5 minutes on both sides. The coloring should be a medium caramel color. After the fish is done, squeeze lemon over all the pieces. Enjoy!


Chicken Piccata

December 27, 2009

1 lb of chicken breast or tenderloin
1 egg
1 cup of Panko breadcrumbs (can use any type of breadcrumbs but the Japanese ones are the best, like and flaky)
3 tbsp butter
half a lemon
1/4 cup of capers
1/2 cup of chicken broth or dry white wine
1 tsp of Lawry’s Garlic salt
3 tsp of chopped parsley
2 tbsp of olive oil

Step 1: Take uncooked chicken and dip into egg mixture (one egg scrambled) and then coat with breadcrumbs. Season both sides of the chicken with garlic salt.

Step 2: On med-hi heat, add olive oil until pan is hot. Add chicken and fully brown and cook completely. Set aside.

Step 3: To de-glaze the pan and add flavor to your sauce, pour chicken broth and butter into the pan that you just cooked the chicken in. After all the brown bits of the pan are incorporated into the broth and butter mixture, add capers, and the juice of the half of lemon. Reduce the sauce down halfway and add the chicken. Rotate the chicken in the pan until coated and add the parsley to the pan. Continue to flip chicken as the sauce thickens into a glaze. Bon Appetite!