Tuesday, April 10, 2007

Cooking: Panko-crusted Tilapia

Lovely husband made:
Panko-crusted tilapia, a version of what we did can be found here, although we used less spices, and cooked the filets in a pan instead of the oven.
Mixed field greens salad
and from Whole Foods: Artichoke Parmesan Bisque

Didn't get a picture, ate it too fast, but it was delicious, as usual

UPDATE: Panko is a Japanese bread crumb, way lighter than normal Italian breadcrumbs. Highly recommend it when you're pan frying food but want it to be light...

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