hi. hey. yellow. how you been? whatcha been doing?
i’m backkk. did you miss me? if you didn’t, just lie to my face and say you did and be jealous of my tan. i just got back from a weeklong vacation in mexico, and i’m still trying to ride that margarita infused wanderlust wave. though try as certain coworkers and the mondays tried to suck it out of me, i’m not coming down from this high.
should i tell you about mexico? do you care? i have tons of sunset photos, promise. i know you’ve never seen any of those before. #blessed.
we had lots o’ fish. <— lies. i actually probably had more steak than fish, which is wackadoodle weird because i usually only eat steak when i go home and can have it grilled for me by chef pam (mom). but there i was, on the ocean, binge-eating a cow. there was a lot of fish though too. and some queso. i think i put on three pounds of straight queso.
the fish was delicious. ceviche. sea bass. we kept laughing because everywhere we went the fish of the day was sea bass. red snapper. tres delicious (i took french, they really hated me there).
THIS recipe though, guys. it makes me feel like oprah just gave me a car. i wanted fried fish but i was abouts to be in a bikini and apparently cellulite didn’t come back like jean skirts did this season, so i wanted it to be a little lighter.
should we get to the embarrassing part of this post? (no, we haven’t gotten there yet). i took these pictures half ass because i was drooling. i stood over the counter – didn’t even put the camera down – and inhaled this. it was like 4 o’clock in the afternoon and i slid into heaven.
<—- i told you i was still riding that vacation high.
please make this. please. i’ll be so sad if no one does.
- 2 pieces tilapia
- 1/4 cup sliced almonds, chopped (more if you’d like)
- 1/2 cup breadcrumbs (i used italian, i had it and thinks it adds a bit more flavor although any kind will do)
- 1/4 teaspoon smoked paprika
- about 1 1/2 tablespoons honey dijon (i used about 2 tsp per tilapia filet)
- 1 teaspoon fresh parsley chopped
- sprinkles of kosher salt and fresh ground pepper
- 1 tot 2 tablespoons canola oil (basically, enough to coat the bottom of the pan)
- parsley, chopped for garnish
- lemon, as garnish optional
- in a shallow dish combine bread crumbs, almonds, smoked paprika, 1 tsp fresh parsley, kosher salt and pepper
- heat oil in skillet over medium heat (thin layer that covers the whole skillet)
- brush dijon on both sides of tilapia, then dredge through almond mixture
- add tilapia to pan, cooking on each side for 3 to 4 minutes until the crust is golden brown and fish is cooked through. i usually flake a little piece off because every stove is a little different.
- add fresh parsley and squeeze with lemon, if desired
- eat right this second.