As promised, I cooked Tilpia this past weekend, here's how it went. I decided to go with a blackened style. It was easy and good. Black pepper, red pepper, paprika, thyme, garlic powder, lemon, basil, and melted butter, cooked in a hot cast-iron skillet. It was Irie, man. I ate in on a toasted whole wheat french baguette with baby spinach leaves, tomato, and mayo. Good stuff for Big D.
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