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.
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- 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
- Coat a baking dish with non-stick spray. Preheat oven to 350 F.
- Beat the egg with 1/4 cup of water. (you’ll dip the fillets in the eggs, so use a somewhat large bowl)
- Mix the panko, pecans, salt, pepper, garlic, and thyme in a shallow plate. .
- 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.
- Bake until fish flakes with a fork, about 20-25 minutes.
- Squeeze some lemon on your plate right before eating.
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?