From the Griffin Garden

Last summer, David and I cooked out of this Fine Cooking publication and Gena Knox's Gourmet Made Simple every night. He's a whiz on the grill, and I am happy to prepare the rest. One of our favorite recipes from the Fresh magazine is for this tilapia dish.

Herb & Parmigiano Crusted Tilapia with Quick Tomato Sauce

6 Tbs. extra-virgin olive oil

2 large cloves garlic, minced

14.5-oz. can diced tomatoes
Pinch granulated sugar
Kosher salt and freshly ground black pepper
3/4 cup fresh breadcrumbs
3/4 cup finely grated Parmigiano-Reggiano
1/2 cup chopped mixed fresh herbs, such as thyme, parsley, chives, or oregano
Four 6-oz. skinless tilapia fillets
1 large egg

---

In a small (1- to 2-quart), heavy saucepan, cook the garlic in 2 Tbs. of the oil over medium heat until it begins to color, 1 to 2 minutes. Add the tomatoes and their juices, sugar, and a pinch each of salt and pepper. Simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon. Season to taste with salt and pepper.

Meanwhile, on a large plate, toss the breadcrumbs, Parmigiano, herbs, 1/4 tsp. salt, and 1/4 tsp. pepper.

Season the fish with salt and pepper. Beat the egg in a wide, shallow dish. Dip each fillet in the egg and then the breadcrumb mixture, pressing it on to help it adhere.

In a 12-inch heavy-duty nonstick skillet, heat the remaining 4 Tbs. olive oil over medium-high heat. Add two of the fillets and cook until the coating is nicely browned and the flesh is opaque and cooked through, 2 to 3 minutes on each side. Use a slotted spatula to move the fish. Repeat with the remaining fillets. Serve the tilapia with a spoonful of the sauce.

All of my close friends and family know how much I love Gena Knox's cookbook and products. I "discovered" it while working at Heery's Too in Athens, and fell in love immediately. She's wonderful at fresh food, menus and wine pairings. Her line of products is great too.

We enjoyed caprese salad a few nights a week last summer. Its hard to beat a fresh tomato, bufala mozzarella, great olive oil and basil topped with salt and pepper.


My basil plant really took off in the warm sunshine and liked plenty of water. I wish I would have vacuum sealed some of it for the winter!

We love to cook around here, and are so excited to begin a spring and summer full of healthy, fresh meals. I've got my herb garden planted already...basil, oregano, thyme, cilantro, and rosemary will be ready for us all summer long!