Cashew-Crusted Tilapia with Lemon-Garlic Onions

Firstly, I’ll be reducing my post frequency to Mon/Thurs now (had been MWF). Truth is I don’t have as much time to be experimental AND write it all up in time, what with working now, so I need to be realistic. But no matter, this will give me breathing room to create, create, create! LiterEature posts will be the occasional special Sunday Edition too. I felt they deserve that superb honor. You may disagree. I may not care. J

Anyhoo, sometime last week I did have surprisingly ample amount of time to embark on a new, untouched, non-researched (to my detriment) endeavor with fish. My eyes stumbled upon a helpful pointer that could possibly aid me in my fight against my husband’s nose. Some of you may know that he has the nose of a bloodhound and can detect the essence of fish from 3 miles, 400 feet, 2 inches away. So I have to be damned perfectly sure that I prepared the fish perfectly so it retains NOTHING that could disappoint both him and myself Sweet boy that he is, he’ll still eat it, but enjoyment will suffer monumentally.

So imagine my delight upon reading that soaking fish in vinegar for 10-15 minutes takes care of that scent. It seems reasonable enough, and totally worth the shot, but as all I had on me was Rice Vinegar, I hoped that distinct flavor didn’t end up tingeing the fish with an aftertaste equally as sharp. Nevertheless I dared, and took it a step further decided to try something I always wanted to do—make a nut coating. I know, random. But mmm I remember the macadamia nut crusted chicken at my wedding, and it just had the perfect crunch to it, so why couldn’t I try something similar. But fish? Oy boy. And Cashews? Well, only time would tell how this would come out. And one disaster after another confirmed it: vinegar, fish, and nuts DO mix. This was the best fish I have ever made to date. Oh to have such disasters as this in the kitchen all the time… Continue reading

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