September 2005

Current Cooking

Tilapia With Watermelon Salsa

Salsa:

4 cups chopped, seeded watermelon

2 tablespoons lime juice

1/2 cup finely chopped onion

1 tablespoon minced cilantro

2 teaspoon finely chopped jalapeno pepper

Pinch of salt

Combine ingredients. Cover and refrigerate overnight.

Fish:

4 tilapia fillets

1 beaten egg

1 cup cornmeal mix

Salt, pepper and dill weed to taste

Dip the fish in beaten egg. Add salt, pepper, and dill weed to cornmeal mix.Coat fish with cornmeal mix.Fry in olive or canola oil for 2 to 3 minutes on each side.

-Submitted by Mary Anne Sharp and Nancy Bridges, Conyers, who receive a $25 credit on their WEMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

Handy Tip

Be sure to notice the number of days on your electric bill. It may explain why the bill is higher from one month to the next.

<back>