Recipe yields 2 servings

Recipe by Katie Bonzer



2 filet’s tilapia

1/2 cup sliced almonds

1/2 cup chopped macadamia nuts

1/2 cup flour (enough to dredge)

1 egg


Dry tilapia with paper towel. Slice each filet into two long pieces lengthwise.

Dip each filet into whisked egg, dredge into flour and then the into the mixed macadamia and almonds.

In a buttered saute pan on med heat cook filet (5 mins on the front, 3 on back).





1/2 cup sauvignon blanc2 tablespoons finely chopped shallot

1/3 cup heavy cream

1/4 teaspoon salt

pepper to taste

2 sticks unsalted butter, cut into tablespoon-size pieces and chilled

To make beurre blanc boil wine and shallot in a saucepan over med heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes.

Add cream, salt, and pepper and boil 1 minute.

Reduce heat to med-low and add butter a few pieces at a time before previous ones have completely liquefied, whisking constantly. (sauce should maintain consistency of hollandaise) lift pan from heat occasionally to cool mixture.

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallot. Serve immediately.



Recipe yields 2 servings

Recipe by Katie Bonzer



2 tbs olive oil

2 cloves garlic (chopped)

pinch salt

pepper to taste

2 tbs grated parmesan

8 stocks white asparagus (peeled and bottoms removed)


Peel asparagus and break off bottom inch.

Heat olive oil on med heat in saute pan

Toss cleaned asparagus in mixture of garlic, salt, pepper.

Cook asparagus in olive oil on med until soft but not floppy. (7 mins)

Sprinkle with fresh parmesan.




Recipe yields 2 servings

Recipe by Katie Bonzer



2 tbs olive oil

6 crimini mushrooms

6 slices robusto cheese

Chop crimini caps off stem, removing the gills(the small plates under the cap).

 Clean caps with paper towel. (Never wet mushrooms)

Heat olive oil on med in saute pan add crimini and cook until softened flipping occasionally to ensure evenly cooked. (8 mins)

Flip caps topside down, place slice of robusto inside cap and cover with lid to melt.

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