I've talked about my Grammy Poe here, but I haven't mentioned my other grandmother, Grandma K (aka Dr. K). Anyone who knows her knows that it's not for lack of stories and character. She could fill up her own blog.
At 81 years young, Grandma K is still going strong. She still quilts on a very regular basis at her church and is the life of any party. Before her busy retirement schedule, she used to teach home economics and served as the department chair for several years. She can whip up a meal faster than anyone I know. If she had a show like Paula Deen, it would only last about 10 minutes. She'd be done with a 4-course meal by the first commercial break. They'd have to fill, fill, fill.
I talked to her tonight and told her how the triplets were really enjoying their tilapia. To my surprise, she has never fixed tilapia. I think it's high time she make some tilapia. So here's the recipe:Broiled Tilapia Pesto
4 fillets of tilapia (6 oz. each)
2 cloves garlic, minced
1/3 c. fresh lemon juice
1 T tamari (or substitute soy sauce)
1 t. extra virgin olive oil
2 T. minced onion
4T Italian Basil Pesto*
Place fish in flat pan. Mix garlic, lemon juice, tamari, olive oil and onion together and pour over fish. Marinate for at least 30 minutes.
Place fish on broiler pan and baste with marinade. Broil 6 inches from heat, for 3-4 minutes, depending on thickness of tilapia fillets. Pull out broiler pan and spread 1 T of Italian Basil Pesto on each fillet. Turn broiler heat off and return pan to oven for 2 more minutes to warm the pesto.
Serve with lemon slices.
Yield: 4 servings.
*Italian Basil Pesto
2 cups fresh basil leaves, stemmed and packed
3/4 c. fresh parsley, chopped
1/2 c. raw walnuts or pine nuts
2 cloves garlic, peeled
1/2 t grated lemon rind
1/2 c. extra virgin olive oil
1 1/2 t morton salt substitute or spike
In a blender or food processor, combine all ingredients and process until fairly smooth. Store in refrigerator. Will keep up to 3 weeks.
Yield: 24 servings
Let me know if you find this Grandma!