Sunday, February 8, 2009

basil coated tilapia

I love pesto but most versions contain a lot of cheese, a no-no for fibroid shrinkers. I found this version, called "basil paste" that doesn't have any cheese. I find the flavor is more purely basil than other pestos, probably because it is mostly basil!

I used it to create a fabulous dinner the other night. Got some tilapia fillets, put them in a baking dish, smeared the basil paste over them, and cooked at about 375 for about 15 minutes. Delicious, easy, and no guilt!

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