–tilapia (2 medium)
–white wine and sherry (cooking variety us fine)
–cream or milk (dairy, soy, or almond, plain)
–plain fine breadcrumbs
–parsley (fresh if possible)
–salt and pepper
–strawberries (fresh, 4 or 5)
–salad dressing of your choice
–onion (1, divided)
–zucchini (1 large)
1 – Place the tilapia in a plastic bag. Season with olive oil, salt, and pepper. Add one-third cup of breadcrumbs to the bag. Shake well. Place the tilapia in a covered baking dish. Add one-fourth cup of white wine and one-fourth cup of sherry. Sprinkle the tilapia with paprika and parsley. Set aside.
2 – Peel and slice a zucchini into one-fourth inch slices. Chop one-half of an onion. Place the zucchini and onion in a covered baking dish with 1 inch of water. Season with salt, pepper, garlic powder, and olive oil. Cook on high in the microwave for 4 minutes.
3 – Add sliced strawberries, one-half cup of feta cheese, and a handful of walnuts to half a package of salad greens, in a mixing bowl. Season with salt and pepper. Add your favorite salad dressing, just to coat. Transfer to a serving bowl.
4 – Place one-third cup of cream or milk in a microwaveable dish. Cook on high in the microwave for 1 minute. Set aside.
5 – Cook the tilapia on high for 6 minutes. When finished, pour the cream or milk over the whole.
6 – Serve the tilapia and zucchini hot, and the salad cold.
–tilapia adapted from White House Chef Cookbook; zucchini adapted from a hotel dining hall in Rome, Italy; salad original.