Tilapia En Papillote, which is just a fancy way of saying cooked in a paper bag.

I had dinner with some friends of this weekend.

I promised her that I wouldn't blog about her, so lets just call 

her Suzy!  Now, "Suzy" is a great cook, and I have enjoyed

many meals over the years courtesy of her hands.  She did not ruin her winning

streak, and cooked a red snapper wrapped in a parchment pouch with herbs

and lemons.  It was so good, that it inspired me to use this method for

my flock, the very next day.

I repeat, the following photos are NOT from "Suzy", hers looked

much better.  These photos are instead, my version of 

Tilapia En Papillote with Polenta and Arugela with Mango Sauce.

I'm proud to say that I was able to whip this one up from items I 

had in the garden, pantry and freezer.  Frozen tilapia is awesome to 

have around, a few minutes thawing in some warm water, and fresh seafood.

I choose oregano and sage for the herbs, and I rested the fish on 

a leaf of kale.  I sprinkled with salt and topped with lemon and 

wrapped them in parchment paper.

A closer look at the pouch.

This is how it looked before I wrapped it.

I had some mangos and blood oranges so I thought

they might complement the bitterness of the arugela that I pulled 

out of the garden.  I chopped the mango, juiced one blood orange, added 

a splash of soy, drop of sesame oil, sage, red wine vinegar and lime juice.

I food processed it to create a creamy dressing.

I towered some polenta and drizzled some of the mango sauce.

I was very sneaky with my own plating and stuffed my tower with

diced jalpenos (from the garden of course) in the middle of it.

I did the fancy sauce swirl on the plate, added the perfectly cooked

tilapia and topped it with arugela leaves with mango sauce.

The mangos were a combo of sweet and spicy kick, that I love about mangos.

However, Zach wasn't a big fan of that or the arugela.  I made him

a normal salad with ranch...yawn!

I had a lot of pressure cause "Suzy" set the bar high, and I had to worry

about technique, creativity and taste.

Having to pull together from stuff I already had on hand,

and able to create THIS....come on, dude!

Father fed his flock a light, healthy and delicious dinner.