Thor said:
or with Olives
Lay out Tilapia and cover with Pasta sauce. Throw
some sliced Kalamata Olives on top and a little shredded
Parmesan. Bake for 25.
You didn't get that recipe from me by any chance when I posted it before did you?
Anyway, here's a version of it that I've tweaked a bit and it's really good. It's SO easy but people are ALWAYS impressed by it and it has a good presentation:
Baked Vodka Tilapia
Ingrediments:
4 filets of tilapia.
Jar of Bertolli Vodka Sauce. If you can find Tuscany Cipriani Sauce that's good too (that one's a brandy sauce)
Sea Salt
Ground pepper
Any kind of pasta..I like angel hair
Finely shredded asiago cheese
a half cup or so of chopped calamata olives (optional but adds to the flavor)
1. Preheat oven to 425 degrees and put a sauce pan on the stove with water to boil the pasta
2. Spray a 9x12 or x13 or so baking dish with Pam or oil
3. Season each side of tilapia with sea salt and ground pepper...don't overdue it but you may want to put a little more than you think because you won't taste the salt as much through the sauce
4. Lay the filets out in the dish and cover each filet in a coating of the vodka sauce'
5. Put the whole thing in the heated oven for 10 minutes
6. Put your pasta in the boiling water and cook according to package directions based on whatever kind of pasta you chose.
7. After 10 minutes pull the dish out and top each filet with some asiago cheese and chopped calamata olives.
8. Heat for another 2 minutes
9. Remove from the oven and serve immediately by placing the fish over the pasta on each plate. I also like to heat up a little more of the sauce separately so there's enough for all the pasta too. Don't drown it though...just a little should do.
With this dish I like to serve maybe asparagus (sauted with fresh garlic and basil if available and then tossed with shredded parmesan or asiago) and perhaps also a green salad or some green beans. I also occasionally serve a steamed artichoke with this as well. I like to cut up a ton of basil and garlic and stuff it down in the artichoke leaves, steam it and then serve with melted butter for dipping... mmmm..
Here's another one since we've just come through pecan season:
Pecan crusted creamy honey mustard chicken:
You'll need
honey mustard (I'd lean more towards a thick salad dressing blend rather than a sandwich topping type blend. The brand I use is in the refrigerated section and I think it's called "marie's." It's great for this recipe.)
sour cream
two halves of a chicken breast
a couple of green onions, chopped
flour
finely chopped pecans - maybe a third to a half of a cup
Put each half of a chicken breast between two pieces of wax paper or plastic wrap and beat it down with a mallet or rolling pin until it's fairly thin.
Heat up a pretty big frying pan on just-below-medium heat and melt a tablespoon of butter into it.
Lay out flour, honey mustard and pecans on three separate plates or wide flattish bowls.
Coat each side of the chicken lightly in flour, then coat in honey mustard on each side and then place in pecans on each side so the pecans are coating the chicken. After pan is fully heated up place chicken breast halves in there. You may have to experiment with the heat on your stove. You don't want it too hot because the pecans will burn but too cool and the chicken takes too long to cook. It takes a little longer than normal anyway. I'd say 6 to 7 minutes per side.
After the chicken is fully cooked remove from pan and set aside. Drop a tablespoon of sour cream and a tablespoon of honey mustard into the pan with the drippings and whatever pecans, etc.. stay in there. Bring it to a boil and then lower heat and simmer for a minute or two until the sauce thickens. Put the chicken on a plate and then pour some of the sauce over each breast half and the top with some of the green onions. I love this recipe. It's great.
brad cook
I used to stop there every time I went up to LA for any reason. I didn't care if I was going to Santa Monica, after I finished my business, I would detour all the way over to Beverly and Rampart, stand in line, and get the double cheeseburger, fries, and a can of soda. Even at 3am, there was a line (admittedly shorter than at lunchtime, but the lot was still somewhat full). Of course, you'd have to keep an eye out for potential drive-bys while you ate at the counters, but I guess that was part of the appeal...
If I could find about 10 other LA ex-pats around here to go in on it with me, I'd order a gallon and have a Tommy's party. 
