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Monday, January 7, 2013

Panko Crusted Talapia

When we were in France years ago, the salad was served at the end of the meal - not sure if it was regional or throughout the entire country. Here in the US it is traditionally served as the first course. Did you ever wonder why salads have become so much a part of our dining habits? Of course the Romans and Greeks enjoyed "salata or sal" in the 1600s, but according to food historians and it was not until the last half of the 20th century that salads became popular in the US. The first salads were merely greens and dressings but today's versions combine a variety of tastes and textures.

The Salad: Boston Lettuce with Goat Cheese and Fruit

The salad included Boston Lettuce, goat cheese, blueberries,raspberries, onion and cherry tomatoes. My often used dressing of evoo, balsamic vinegar, and fresh ground pepper was drizzled on the salad.

The Entree: Panko Crusted Talapia

The crust was a mixture of grainy mustard, honey dijon mustard and panko crumbs. After coating the talapia loins they were baked at 375 degrees for about 20-25 minutes.

Side: Brussel Sprouts. The brussel sprouts were rinsed (outer leaves removed) and halved. In a skillet I sauteed diced shallots and prosciutto, added a small about of evoo and the sprouts to brown. Chicken broth was added and the sprouts were cooked until tender.

The Wine: Sonoma Cutrer Pinot Noir. This is one of our favorites which we had not been able to obtain for a few years but found it at


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