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Easy Tilapia

Reviewed: Apr. 30, 2014
This was one of the best meals I've had in a long time. Here are my changes: I soaked the tilapia in buttermilk for a bit, dredged it in flour mixed with some spices (smoked paprika, lemon pepper, lemon zest, salt, oregano, tiny bit of nutmeg) fried it in a little olive oil, then set it aside until everything else was done. I added thin-sliced garlic into the sauce, because garlic. In the end, I plated a bed of rice, placed the asparagus next to that, poured the sauce over both, then placed the fried fish on top. So good.
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Strawberry Jam

Reviewed: May 22, 2012
I really like this recipe. I've used it twice now. Here's one oddity, though. I don't know if it's because I live by the ocean, but a rolling boil happens for me at around 212 or 214. I get to 220 after around 10 or 15 minutes after rolling. On the bright side, 220 is the magic number--the jam comes out great if I cut it off then. As far as recipe tweaks, I cut the sugar back by about a third, go heavy on the lemon, and add a pinch of salt, cayenne & fine-ground black pepper. The savories aren't explicit in the final product, but I think they give the jam a nice depth.
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