While UB is definitely an inspiration to me as far as cooking goes, I’m not able to use his style of cooking anymore. When cooking for diabetics, at least at first, you can’t eyeball ingredients. Things actually have to be measured. So I took UB’s recipe, which looked like this:
a pretty good recipe for chicken or fish
crush some durkees onions in a bag until like crumbs
melt some butter and add dijon mustard-mix
dip chicken/fish into butter and then dip into onion crumbs
bake at 375– it really tastes good (especially fish—scrod=tilapia)
UB’s Dijon-Onion Tilapia
4 pieces of tilapia (about 5 oz. each)
1 1/2 cups Durkee’s Fried Onions, crushed
3 TBL melted butter
5 heaping TBL Dijon mustard
Crush fried onions. You can put them in a bag or dump them into a pie plate, then use the bottom of the measuring cup to smash them.
Cover a baking sheet with foil and brush some olive oil onto the foil to prevent sticking.
Combine butter and mustard. Dip fish into butter mix and then into crushed onions. Place on prepared baking sheet.
Bake 25 to 30 minutes at 375.