Monday, June 18, 2007

Tilapia w/ Dijon, Maple, and Walnut Sauce

Add 2 tsp EVOO to a skillet and heat to med-high, salt and pepper tilapia filets and cook 3-4 minutes per side. In the mean time prepare the sauce in a small bowl. Remove tilapia from skillet and top with sauce and a sprinkling of chopped green onions.

Dijion, Maple, and Walnut Sauce (Everyday Food, July 07)

1/4 c dijon mustard
1/4 cup chopped walnuts
3 Tbsp pure maple syrup
1 Tbsp red wine vinegar
1 tsp dried thyme
salt and pepper

Combine all ingredients together.

I served the tilapia with a side of freezer pickles (see blog recipe posted on 5/30/07) and roasted summer squash, new potatoes, garlic, and red onions.

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