It’s Good Friday, made even better by the fact this is the last time I am restricted to cooking ocean-going critters on Fridays for another year. Tonight’s offering was a basil-cashew-encrusted tilapia that wasn’t very photogenic on the grill. Looked good once plated, and tasted even better.
The topping was a combination of cashews and stale olive bread ground up in the food processor and mixed with some chopped fresh basil and green onions. The tilapia was coated in a melted butter and egg white wash, and attempts were made to get the dry mixture to stick. Eventually the coating process was abandoned, and the fish put in a grill pan on Bubba Ho-Keg with a liberal topping of the dry mix.
SWMBO declared the fish crummy, but I’m pretty sure she meant crumby as there wasn’t any left on her plate and she indicated it was a “do-again”.
Good thing she didn’t see the pictures of the fish on the grill…