This Here Fish Thang

So we had this the other night.

Jasmine rice, bi-color corn from the farmers market, lemon peppered Tilapia, and mushrooms.

I took a frozen Tilapia fillet, smeared one side of it with margarine, and sprinkled it with lemon pepper and salt. I heated some more margarine in a skillet and put the frozen fish, un-smeared side down, into it. Then I left it alone for 7 minutes while I chopped up the mushrooms. After I flipped the fish, I put the mushrooms in and cooked it all for another 7 minutes.

Charlie and I split the one piece of fish, but heartier appetites might want more. That’s a lunch plate, BTW. We pretty well always eat off lunch plates, not dinner plates. And yet I’m fat. Must be the happiness that does it.

A WRITING PROMPT FOR YOU: What makes your main character happy?

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “This Here Fish Thang

  1. Dan Antion
    Twitter:

    August 30, 2017 at 9:11am

    “un-smeared side down” I love learning new cooking terms 🙂

    That looks pretty good. I’d eat all of that, as is. No avoiding nothin’ today.

    You didn’t say what you washed it down with. I’m imagining something that starts with a ‘Y’ but…
    Dan Antion would love to share..Just Like HomeMy Profile

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  2. Deborah
    Twitter:

    August 31, 2017 at 1:57pm

    I switched to salad plates for our main dinner plates when I was losing weight to help keep my potions in check. The only time regular size dinner plates come out are at Thanksgiving and Christmas dinners. I’m not counting calories those days!

    I’ve never had mushrooms with fish. What’s lemon seltzer? I’m going to look that up. Your lunch looks pretty good and healthy!

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