Pecan-crusted Tilapia, Royal Star Papaya, Okra - A Winner!

 

Supper was a hit!

We spent part of the day shopping in

Wimberly, Texas yesterday.

I came home with a little cookbook...

Cordon Bubba

by Barry Shlachter

Pecan-crusted Catfish sounded so good,

but, alas, no catfish in the freezer.

So... I thawed out a package of tilapia fillets.

There was..

No dry wine in the house.

Barely enough Dijon mustard

and so I followed the recipe... somewhat.

The following is my recipe inspired by this cute cookbook

that shares part of their earnings with

Habitat for Humanity.

Pecan-crusted Tilapia

1/4 cup Dijon-style mustard

1/4 cup cooking sherry

1 cup coarsley ground, lightly toasted pecans

2 large cloves garlic, finely minced

1/2 cup seasoned bread crumbs

1 pound of tilapia fillets

Lightly toast pecans. Heat oven to 375 degrees.

Thoroughly mix mustard, sherry and garlic in a

small bowl. Set aside

Mix bread crumbs and pecans together in a deep

dish pie plate.

Pat fillets dry on paper towels. Sprinkle the tiniest bit of

sea salt on the fish... not much!

Dip each fillet in the mustard mixture and press into the pecan/bread crumb

mixture, creating a heavy crust.

Spray Pam on jelly roll pan and lay fish fillets in the pan. Sprinkle any leftover

crumb mixture of the fish.

Bake 30 minutes... maybe a little longer depending on thickness of fillets.

As with most of our meals, I served fresh

Royal Star Papaya..

this time with fresh blueberries.

(A moment to brag a bit: My husband and our oldest son grow these magnificant

papayas in Mexico. We ship all over the U.S. and soon in Canada.)

The okra is salted and broiled on a "Pam'd" cookie

sheet... no oil! We love it!!

I'm joining the fun at All the Small Stuff for
Tuesdays at the Table
http://allthesmallstuff-cole.blogspot.com/
Come join the party!