I saw a photo of a catfish seasoned with paprika that came out pretty red and crispy so I thought I could make a version of that. I used mostly paprika and some chili powder, and then just a little bit of some other seasonings I had on hand. It came out pretty and crispy, so Blake approved of this fish dinner.
Tilapia fillets
paprika
chili powder
garlic powder
onion powder
cayenne
curry powder
cumin
salt, pepper, oil
lemon
Directions:
Mix the seasonings together in a small dish. Press the fish into the seasonings to coat. Heat oil over medium heat and sautee the fish about 3 minutes per side. Remove from the heat and serve immediately with some lemon.
For the artichokes and potatoes, I decided to try to cook baby artichokes for the first time. I trimmed the stem and outer leaves, and cut a portion off the top and dropped them in lemon water until I was ready to cook them. I boiled some fingerling potatoes and added the artichoke hearts towards the end of the boiling time. I only wanted to cook the potatoes until just barely tender because I was going to fry them afterwards. After draining the vegetables, I sauteed some shallots and garlic in a pan over medium heat and sliced the potatoes and artichokes. I added them to the shallots and cooked them until they were browned.
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