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Fish update

Saturday, March 23, 2013

I ate it! Quickly, but I ate it. I mixed some mayonaise and sweet pickle relish together for tartar sauce. It was a rather high carb lunch. I coated the fish with panko crumbs, and we had wild rice and mixed vegetables, and a half piece of flat bread each. We split an apple for dessert.

DH was thrilled. He didn't know I had thawed out the tilapia.

What was the difference? Panko crumbs. This was the first time I'd ever used them, and they were very good. They added crunch without all the fat of frying. I used the recipe on the panko crumb box. I was going to use Chef Meg's recipe, but I noticed it didn't have all that great of reviews. She recommended making a parsley pesto, which gave me an idea. I have basil pesto in the freezer from our garden, which I love. Maybe that would help me get fish down. I'd never thought about having pesto with fish.

I also sprinkled fresh rosemary on top of the fillets before I baked them. (It's actually still alive and growing. The oregano is too.) I had never put rosemary (one of my favorite spices) on fish before. I do like the way rosemary tastes, but the big benefit today is that the kitchen doesn't stink like it usually does after cooking fish. I haven't used any air freshner yet or lit a candle. Tilapia doesn't smell as bad as most other fish do.

So, finally, I had an acceptable eating experience with fish. Now, it's on to a couple of Aunt Lois' peanut butter cookies......
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Member Comments About This Blog Post
    :) Fish cakes are good (any fish, especially salmon, made like crab cakes).


    **I'm not going to buy my kids an encyclopedia. Let em walk to school like I did. --Yogi Berra**
    1814 days ago
    Thank you for the cooking ideas! I am hoping my sudden, unusal, having a taste for tilapia MIGHT be a sign that my tastes are changing....perhaps because of eating a lot healthier than I used to (most of the time). Spring break doesn't count. haha Hope I'm still laughing when I weigh Saturday morning.
    1814 days ago
    I like to use lots of herbs with fish - particularly a white fish like tilapia. I like a mix of parsley, cilantro, garlic and lemon juice with a hint of oil oil to pull it all together. You can bake fillets with this sauce on it or use this as a fresher sauce after baking with the panko. Good for you for stepping out of your comfort zone!
    1815 days ago
    You will have to write up the recipe you used today. I absolutely adore tilapia. We usually bake a big 9x13 pan of it covered with onion slices, and surround it with broccoli or wilted spinach and mushrooms. Just a spray of olive oil from a pump sprayer.
    But I love almost any fish, except catfish.
    1819 days ago
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