Last week was our first time trying Washington Green Grocer. In the box, we had kale and sweet potatoes so I paired them with baked pecan-crusted tilapia. The meal was phenomenal! I like to use stoneware to bake fish because it comes out dry and crispy, almost like fried, and not watery or soggy.

Servings: 6

Ingredients:

• 2 lbs tilapia fillets (6 fillets)
• 1 egg
• 1 c panko
• 1/2 c pecans, finely chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 4 tbsp crushed dry thyme
• 1 fresh lemon, cut in half

Directions:

1. Coat a baking dish with non-stick spray. Preheat oven to 350 F.
2. Beat the egg with 1/4 cup of water. (you’ll dip the fillets in the eggs, so use a somewhat large bowl)
3. Mix the panko, pecans, salt, pepper, garlic, and thyme in a shallow plate. .
4. Dredge each fillet in the egg mixture. Make sure it’s coated well. Then dredge in the panko and pecan mixture. Place in the baking dish.
5. Bake until fish flakes with a fork, about 20-25 minutes.
6. Squeeze some lemon on your plate right before eating.

Sides:

For sides, we had Bobb Flay’s sauteed kale recipe. I doubled the garlic and the cooking time. I also used half of the vinegar and added a tablespoon of lemon juice instead. I also baked some sweet potatoes seasoned with salt, pepper, garlic powder, and olive oil.

 Washington Green Grocery

Too bad I missed to order my box from Washington Green Grocery for this week. The good thing is, we still have veggies and fruits from last week. We will be ordering a box again next week. It’s exciting and fun to come up with ways to cook  produce. Where do you shop for produce? Traditional grocery store? Farmers market? Co-op? CSA?