Two things about fish and cocktails:

There is real value in the pan frying technique that uses both butter and olive oil. Never have I gotten such amazing flavor, crisp crust, and light taste. These are tilapia fillets breaded in panko crumbs, pan fried in butter/olive oil, and topped with a squirt of lemon, garden  herbs (thyme, mint, and oregano, chopped), sea salt, and cracked pepper.

Mint sprigs are truly lovely (waahhh? double “ly”s? I’m verbally exhausted and it’s showing) in OJ. I mixed Clementine juice, a shot of rum, some tender raspberries, and a few mint leaves with ice cubes. I almost feel human again.

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About tiajulianna

Creative spirit with a soul that is healing; inquisitive mind, maternal heart and very stubborn redhead who believes People Are Beautiful.
This entry was posted in Food, Observations, Simple Goodness, Writing and tagged . Bookmark the permalink.

One Response to Two things about fish and cocktails:

  1. whollyjeanne says:

    a sprig or two of mint looks mighty good in a mint julep, too . . .

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