TILAPIA WITH JERK SEASONING AND MELON SALSA

(In regards to this pic . . . see  my confession below.)

Melon Salsa Ingredients

1/2 cup of cantaloupe, chopped
1/2 cup of honeydew melon, chopped
2 tsp. of honey
8-10 chopped fresh mint leaves

Combine, and let sit while you prepare and cook fish.

Tilapia

2 tilapia filets
jerk seasoning

Heat oven or grill to 400 degrees. Place fish in oiled pan. Sprinkle with jerk seasoning. Place in oven or on grill for 15 minutes.

When fish is finished, serve with melon salsa.

NOTE - I use Nantucket Off-Shore Rasta Rub. Check out their other offerings here. Nantucket Off Shore

CONFESSION - Usually I keep the salsa in a bowl, rather than on the plate with the fish. I put both on the same plate for the pic, but I won't do that again. Nope, I want my melon salsa in a bowl by my fish. You, however, may do as you please.

CANTALOUPE NUT BREAD

Another nut bread recipe, but the cantaloupe makes it a little different. The bread freezes well.

1 3/4 cup of flour
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/2 cup of nuts (I use pecans)
2/3 cup of sugar
1/3 cup of vegetable oil
1 egg
1 cup of cantaloupe pulp

Preheat oven to 350 degrees. In bowl, mix flour, baking soda, baking powder, and salt. Add nuts and mix. In a separate bowl, cream sugar and oil. Add egg and mix. Then add cantaloupe. Add flour and nut mix, 1/2 cup at a time. Pour batter into a greased and floured loaf pan. Bake at 350 degrees for 50 minutes.

RISOTTO PARMIGIANO

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RISOTTO PARMIGIANO

5 - 6 cups chicken broth
1 tablespoon olive oil
1 onion, minced
1 1/2 cups arborio rice (I use RiceSelect)
3 tablespoon unsalted butter, softened
2 cloves garlic, minced
2 tablespoons freshly chopped parsley (optional)
salt and pepper
2/3 cup Parmesan cheese, grated

In a small saucepan, bring stock to a boil and reduce heat to a simmer.

In a medium saucepan, saute the onion at medium heat, stirring until the onion is translucent but does not brown. Add minced garlic, rice and stir. Turn heat to medium high and stir in 1/2 cup broth.

Bring heat to medium-high, and pour in about 1/2 cup of the stock, keeping the mixture boiling, stirring continuously.

As the broth is absorbed, continue to add broth as needed, 1/2 cup at a time.

It is important to keep the mixture boiling, but keep stirring to keep it from sticking to the pot.

It may take about a 30 minutes for all of the broth to be absorbed by the rice and for the rice to become tender.

When rice is done, stir in the butter and cheese, then serve warm. Sprinkle with chopped parsley for a garnish, if desired.

The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan.

******This makes a SUBSTANTIAL amount of risotto. I usually halve the recipe