By Beverly O’Shea
THE ERICKSON TRIBUNE
Ira Levine, head chef of Seabrook’s Princeton Restaurant, has scaled down a few of the most popular recipes for those who might like to try them at home.
This month starts off with a delicious Chesapeake Bay-style tilapia.
The recipe is simple enough for even the most modest cook. Made to serve two, the dish’s ingredients may be easily multiplied to serve more. Enjoy this light spring dish with friends and wow them with your cooking skills (even though you didn’t even break a sweat).
Bay-style tilapia
Serves two
2 boneless, skinless tilapia filets
1/2 tsp Old Bay seasoning, divided
1 tsp butter or margarine
Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, and lightly spray with cooking spray.
Rinse the fish and pat dry with paper towels. Arrange the fish on the baking sheet. Sprinkle 1/4 tsp Old Bay seasoning on each filet.
Bake for ten minutes or until the fish flakes easily when tested with a fork.
To serve, spread 1/2 tsp butter or margarine over each filet.