Sunday 22 May 2011

Tilapia en Papillote avec un Cuba Libre

A refreshing spring meal to ring in the long weekend.

Tilapia en Papillote:
Tilapia fillets sandwiching layes of fresh dill, fresh basil, tomatoes, with a sprinkling of oregano, parsley, salt and pepper.

Cuba Libre:
Hand squeezed full lime with both halves dropped in, a dallop of blue agave nectar, a generous amount of white Cubano rum, topped with Coke Zero.

Bon Appetit!

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