Tonight was a ‘stuff’ kinda night. After having a wonderful fathers day yesterday with not only my family, but my father in law and my brother-in-law, sister-in-law and niece and nephew I was renewed today to scrounge up an old recipe and add to it a bit. I love visiting with my sister-in-law, because not only is it good company, but we get to talk about recipes since my niece has been diagnosed with Celiac disease. It also give me a reason to drink…you know cause family is visiting and all. OK, I really don’t need a reason to drink, but it sounds good so I am using it.
So tonight it was Tilapia along with left over Quinoa, roasted cinnamon butternut squash and a cucumber/tomato salad. YUMMMMMMMMY! Along with a delicious Chardonnay. It is a GOOD night! See recipes below.
Macadamia & Brown Sugar Tilapia
- 4 tilapia filet’s
- 2 tablespoons brown sugar
- 1/2 cup gluten-free bread crumbs (I toast my gluten-free Rudy’s bread and using a cheese grater crumble it!)
- 2 tablespoons crushed macadamia nuts
- 2 tablespoons of hemp heart seeds (I keep trying to throw in the good for you things!)
- 1 tablespoon olive oil
- 1 egg
- 1 tablespoon lactaid (or unsweetened almond milk)
- 1 tablespoon liquid amino’s (or gluten-free soy sauce)
- Pre-heat the oven to 400 degrees
- Brush the olive oil in a large glass baking dish
- In a small bowl whisk the egg, milk and liquid amino
- In a separate bowl blend the brown sugar, nuts and bread crumbs
- Dip the tilapia in the egg mix and then the dry mix, place in the baking dish (spread the extra bits of dry stuff on top of the fish!)
- I added cinnamon coated butternut squash in the dish (I recommend you start baking these for about 15 minutes prior to adding to the fish dish, or microwave for 5 minutes)
- Bake for 15 minutes, then turn oven up to 475 and bake an additional 5 minutes for browning
Cucumber/Tomato & Raisin salad
Toss sliced cucumbers, diced tomatoes and raisins together with a balsamic based dressing. Chill for one hour and enjoy!