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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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Skillet Herbed Tilapia
Taken from rec.food.recipes
Skillet Herbed Tilapia Egyptians farmed this fish 3,000 years ago and it was prevalent in the Nile River. However, it is now farmed in the southern United States and is carefully controlled so that it does not enter other bodies of water as they can quickly overpopulate and deplete important resources for other fish. The meat is typically white, although the red skinned tilapia may have a reddish tint to the meat. Cooked meat is opaque. A brown colored meat will result from red-skinned fish if the tilapia is not skinned deeply enough. The firm, flaky texture of tilapia has a sweet, mild flavor. Makes 4 servings 1/2 cup butter 4 tilapia fillets lemon pepper 1 teaspoon fresh chopped basil 1 teaspoon fresh chopped tarragon 1/4 cup lemon juice 1/2 cup white wine 1 lemon, sliced 4 parsley sprigs Melt butter in non-stick skillet. Season tilapia with dash of lemon pepper and cook fillets over medium heat until fork tender (about 2 minutes each side). Remove fish from skillet. Add herbs to butter and cook for about 1 minute until aromatic. Stir in lemon juice and wine. Plate the tilapia and pour herb sauce over filets. Garnish with parsley and lemon slice. Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ Vicki |
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