Tilapia à la Tenderloin

Sunday 17 June

After all that rich meat, we needed something light the next night. As Constant Readers know, Trader Joe's frozen tilapia fillets are our default fish when nothing fresh is around. We generally sauté them, and this time the coating was flour mixed with whatever toasted-cumin-and-coriander spice rub was left over from yesterday's tenderloin (below). Tilapia fillets are firm enough so you can toss them with the coating in a paper bag.

There was some vegetable or other but we can't remember what. At least the nice Muscadet that Caroline and Jeff brought lingers in the memory.