Tuesday, January 27, 2009

Tilapia Audobon

This is a Tilapia fillet seasoned with salt, pepper, and a spicy cajun seasoning. Then the fillet is dipped in an eggwash and coated with bread crumbs. I quickly sauteed the fillet and finished it on a rack in the oven. Then I sauteed mushrooms. When they were almost ready, artichokes were added and heated through. The mixture was placed on the finished fillet and Heather topped them with hollandaise. I served it all over a bed of brown rice. This was originally served with catfish at Sister's in Jackson.

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