So far the plan is tilapia stuffed with cornbread stuffing crumbs moistened
with some water or broth and with added minced onion, garlic, sprinkled with
a little sweet paprika. I haven't figured out the other seasonings yet;
might throw in a dash or two of Tabasco. We'll see where the mood takes me
Brush with melted butter, pour a little milk around the fish to keep it
moist, then bake at 350F until the fish is flaky and the stuffing is lightly
browned, say 10-12 minutes. Steamed broccoli as a side.

If it doesn't rain I might actually try grilling the fish on my trusty Weber
kettle (covered, for a baking effect - not smoked; I'm not adding smoking
wood to the lump coal). It was supposed to cool off here a bit today but
IMHO a high of 95F isn't "cool" Okay, so it beats 98F by 3 degrees. Big
whup! If I grill I'll be wearing a swimsuit so I can turn on the hose while
I'm out there tending the grill and pour cold water over myself to cool off!

Jill
--
I used to have a handle on life...but it broke off.

jmcquown wrote:

> So far the plan is tilapia stuffed with cornbread stuffing crumbs
> moistened with some water or broth and with added minced onion,
> garlic, sprinkled with a little sweet paprika. I haven't figured out
> the other seasonings yet; might throw in a dash or two of Tabasco.
> We'll see where the mood takes me
> Brush with melted butter, pour a little milk around the fish to
>:keep it
> moist, then bake at 350F until the fish is flaky and the stuffing is
> lightly browned, say 10-12 minutes. Steamed broccoli as a side.
>
> If it doesn't rain I might actually try grilling the fish on my trusty
> Weber kettle (covered, for a baking effect - not smoked; I'm not
> adding smoking wood to the lump coal). It was supposed to cool off
> here a bit today but IMHO a high of 95F isn't "cool" Okay, so it
> beats 98F by 3 degrees. Big whup! If I grill I'll be wearing a
> swimsuit so I can turn on the hose while I'm out there tending the
> grill and pour cold water over myself to cool off!
>
> Jill


Jill,

Sounds great and all but good grief! I usually don't know what I'm
having for dinner until it dawns on me that it's time to eat dinner!

Is that what separates the chefs from the cooks?



Andy