Oh my…it was a splendid lunch

So, for the most part–about 85% of the time, I eat vegetarian or vegan.  I’m pretty committed to organic foods and sustainable living.  On occasion, I do have fish, and today was such an occasion.  Shall we talk about the splendid lunch I made?  It’s been a longer-than-long week… make that two weeks, and while roaming the isles at Trader Joe’s, inspiration hit me.  I  had bought a new candle (not at Trader Joe’s), and decided to make my famous Almond Crusted Tilapia with Fried Bananas and Coconut (yes, I’m still on a coconut kick).  To go along with my fish I made a Spinach Raspberry  Salad with Champagne Vinegar Dressing and a Boiled Artichoke with Lemon Dill Dip.

Are you drooling yet?

It really was a splendid lunch.  So, without further adieu, I would like to share my recipes with you!

Almond Crusted Tilapia with Fried Bananas and Coconut


3 med. size Tilapia filet
3/4 cup Almond Meal (Trader Joe’s)
1/4 cup Grapeseed Oil
1/4 cup Earth Balance or Butter
2 tablespoons white wine
1/2 teaspoon Herbs de Provence
2 med-large size ripe bananas
1/4 cup silvered almonds
1/4 cup Coconut Flakes (I use Trader Joe’s brand)
Sea Salt to taste
Pepper to taste


Heat the grapeseed oil in a large non-stick skillet.  In a medium size mixing bowl, place the almond meal, Herbs de Provence, salt and pepper and mix well.  Next, take the fish filets and rinse them with water.  Place them in the bowl of almond meal, carefully turning until coated.

Put the filets carefully in the heated skillet and pan fry until browned on both side. Add the wine and simmer until evaporated.  Place on a platter.

Take the butter, and melt the butter in the skillet.  Add the bananas, almonds and coconut.  Fast fry until they are browned.

Arrange the fish on a plate putting the banana-coconut mixture on the top. You may need to add salt and pepper to taste.

Spinach Raspberry Salad 


3/4 bag of baby spinach
1/2 cup fresh raspberries
2 mandarin oranges peeled, separated and cut in half
1 tablespoon flaxseed
2 tablespoons thinly sliced green onions
2 tablespoons crumbled goat cheese
Place everything in a salad bowl.


Juice from 1 med orange
Zest from 1 orange
1/4 cup Beaufor Champagne Vinegar
3/4  cup extra virgin olive oil
2 tablespoons agave
1 teaspoon fresh ginger finely chopped
1/2 teaspoon sea salt
1/4 teaspoon course black pepper

Whisk the above ingredients, pour over salad and toss.

Dill Dipping Sauce

(This dipping sauce can be used for a wide variety of things, but I love it with steamed artichokes!  Try it you’ll like it!)

3.4 cup Vegenaise (Mayonnaise substitute)
1/2 teaspoon dried dill weed
1 teaspoon lemon juice
1/8 teaspoon garlic powder
1/4 cup finely grated parmesan cheese
Dash of cayenne pepper

Bon Appetit!


Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See


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