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Epicurean Kentuckian: 19 minute hot Tilapia salad supper



2014-03-21 - Columbia, KY - Photo CM staff photo. Two frozen Tilapia filets were lightly seasoned with sea salt and course black pepper to start the dish in a light EVOO coated skillet and vegetable prep progressed along the way. Dried onion chips were added next, using V-8 as a seasoner/de-glazer, then real fresh white onions, then pre-cut mushrooms, then red and yellow sweet peppers, then white grapes, and finally cashews for this photo. Some fresh mint was chopped and sprinkled on the dish after the picture was taken; mint adds an amazing added flavor, especially when mated with white grapes. It was served with blackeye peas which has gone on stovetop at the start of the meal. Served from the skillet, little clean up was required - about 10 minutes, with clean up to mise en place orderliness. Dish may not work with other fish, but tilapia is very forgiving. One minute critique: Food cost: Guessitimated at $6-$7, including blackeye peas and two or three marinated mushrooms. Wish there had been Arkansas style tomato relish or some Adair County fresh Aunt Ruby's green-when-ripe tomatoes from the Coview Farms, but that won't come until mid summer, even though Saturday, April 5, 2014, will see the opening of the Farmers Market on the Square. (Haven't obtained the information on the Tuesday-Friday Farmers Market at the Adair Extension Office), but the dish above will be twice as good with more locally source ingredients. - EK
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