Merri's kitchen is a little light on the ground this weekend. Everything was all about getting the garage cleaned up and organized so we can put the cars back in the garage this winter.
So dinner was light, fast, and used what was in the fridge and freezer.
I thawed some Swai fillets, and grabbed a couple of tomatoes from my CSA that I needed to use.
I like my fish spicy, so I coated it pretty liberally with Tony Cachere's seasoning. Melted some butter in a large non-stick skillet over medium-high heat. If you use a non-stick pan you need very little butter, anywhere from 1 tsp to 1 tbsp depending on preference. The high heat, butter, and seasoning work together to create a thin crispy layer.
Into the pan they go.
Flip at three minutes and cook three minutes more.
I sliced the two tomatoes, and everything went on a plate.
A little salt and pepper on the tomatoes, and dinner it is.
Before you ask, no, Steve doesn't like Tony Cachere's. I use garlic and onion salt and a little pepper on his.
Labels: Main Dishes
