Not that there’s much of it left, but this was dinner; about the largest tilapia filet (1 lb) I’ve ever seen, pan-grilled, then seasoned with Penzey’s Fox Point Seasoning and lime juice, red chard with garlic and balsamic vinegar, and Yukon gold potatoes. I’ve gotten lazy with the potatoes – I just wash and cut them into chunks (skins on), cook them in the microwave with a little water and chicken base, then mash them with just enough milk and butter in the same dish – very tasty, and so easy!
Menu: Pan-grilled Tilapia, Chard with Garlic & Balsamic Vinegar, and Smashed Yukon Gold Potatoes
Joyknits! 