flour together in a measuring cup. Set aside.
flour on a plate and lightly dredge the fillets in the flour on both sides, dusting off any excess. Discard the extra flour. Heat the oil in a large skillet over medium high heat and add the fish. Cook until golden, about 3 minutes, then carefully flip the filets over and cook another 3 minutes on the second side. Remove the fish and place on a plate.
Lower the heat and stir in the butter and parsley
After hours of digging in the sand for fresh clams, we would go back to the house and enjoy a huge pot of steamed clams made with a simple garlic and white wine sauce that we would sop up with crusty bread
Serve the pasta topped with a tilapia fillet and garnish with chopped fresh parsley. Because it’s just so damn scrumptious, I knew I had to come up with a good pescetarian spin on the dish so that I, too, could dig into a piccata in all of it’s lemon-y fresh goodness
Secondly, I wanted to infuse the burgers with lots of interesting flavors and textures. I love to make burgers and have competed in several burger contests but I have to admit that I’m not as experienced with making veggies burgers
They're packed with several hard-to-get nutrients like selenium, copper and potassium. My Portobello Paprikash is a vegetarian twist on Chicken Paprikash, a classic Hungarian dish made with chicken cooked in a creamy sauce flavored with Hungarian paprika
The fiery shrimp are served over a fresh salad packed with tropical ingredients including mango, avocado and jicama, which provide several important vitamins and minerals as well as a good amount of fiber