Cooking Brown Butter Fish Florentine
April 16th, 2009
So I tried my hand at another Betty Crocker Quick & Easy dish last night, the Brown Butter Fish Florentine. I went to a local seafood seller and bought the tilapia Tuesday, washed it with lemon and let it sit overnight. The cooking experience was pretty good–I didn’t realize that there is a difference between raw almonds and slivered almonds, but am glad @ShayWade got slivered almonds. I also did not think that my little skillet could handle 1/2 a red pepper and 9 ounces of baby spinach leaves, which are grilled in the sauce leftover by the fish, but I was really wrong.
All in all, a very pleasant eating experience. Take a look–it looks just like the book!
