Thursday, September 20, 2012


Today I am thankful for . . .

803.  The gift of Huge Stalks of Rhubarb, given to me by my co-worker.  For some reason my rhubarb produced virtually nothing this year, so this was a wonderful blessing.

804.  The gift of A Delicious Supper--you'll never guess what was on our menu tonight--fish.  And I am saying it was delicious?  Not the norm for me, but I can do Tilapia in a Basil Cream Sauce any day.

805.  The gift of Hearing My Son, Ty, read aloud.


~Rain``` said...

Well done Kimmy! Fish! Now you need to try Basa which is quite similar to Tilapia!

Kimmy said...

Rain, I have tried Basa but I don't like it as much.

Michelle said...

We really enjoy this recipe: I often make little "baggies" of the mixture (withholding the mayo, which doesn't freeze well) and put them in my freezer in dinner quantity sizes (enough for 4 servings). We buy frozen tilapia fillets at Costco and I can package 4 fish with 1 pkg. of topping, which makes dinner prep super easy...just stir in the mayo before placing it on the tilapia.

Michelle said...

Okay, I just double checked the recipe I linked you to. My version looked the same, but is definitely different.

1/4 cup butter, softened
3 Tbsp. mayonnaise
2 Tbsp. freshly squeezed lemon juice
1/4 tsp. dried basil
1/4 tsp. freshly ground pepper
1/4 tsp. salt
1/8 tsp. onion powder
1/8 tsp. celery salt
1/2 cup freshly grated Parmesan cheese
1/2 cup Panko Japanese-style bread crumbs (usually found in the ethnic food aisle)
4 frozen tilapia fillets

I just mix and spread the topping onto the frozen fillets, then bake them at 400 for 25 to 30 minutes in a 9x13 pan.

Kimmy said...

Thanks for the recipe suggestion, Michelle. I'm going to try that sometime.