12-20-2004, 06:02 AM
2 filleted tilapia
Raw apple cider vinegar to cover
1 tablespoon horseradish (or less)
1 tablespoon mayonnaise
1-teaspoon basil leaves
2 garlic cloves sliced or minced.
Method
Wash tilapia and place in flat non-metal pan.
Cover with raw apple cider vinegar (it must be unpasteurized to do its protective marinating.) Let stand in refrigerator 1/2 hour.
Mix together mayonnaise and horseradish. Place aside.
Heat to boiling enough water to make 1/2 inch depth in large pan.
Place garlic in water, turn off heat.
Remove tilapia from vinegar, carefully place into heated water and turn heat to very low.
Sprinkle basil leaves over tilapia fillets and very lightly simmer, covered, for 10-15 minutes.
Turn off heat. Prepare serving platter or plates, and place a spoonful of horseradish/mayonnaise on each fillet.
Serve with tasty tossed salad and steamed rice or lentils.
[signature]
Raw apple cider vinegar to cover
1 tablespoon horseradish (or less)
1 tablespoon mayonnaise
1-teaspoon basil leaves
2 garlic cloves sliced or minced.
Method
Wash tilapia and place in flat non-metal pan.
Cover with raw apple cider vinegar (it must be unpasteurized to do its protective marinating.) Let stand in refrigerator 1/2 hour.
Mix together mayonnaise and horseradish. Place aside.
Heat to boiling enough water to make 1/2 inch depth in large pan.
Place garlic in water, turn off heat.
Remove tilapia from vinegar, carefully place into heated water and turn heat to very low.
Sprinkle basil leaves over tilapia fillets and very lightly simmer, covered, for 10-15 minutes.
Turn off heat. Prepare serving platter or plates, and place a spoonful of horseradish/mayonnaise on each fillet.
Serve with tasty tossed salad and steamed rice or lentils.
[signature]