I am back to cooking again. We were up in New Hope, PA visiting friends and eating great meals. We came home on Sunday with a care package of Beef Bourgogne that got us through dinner yesterday and lunch today. This afternoon we went shopping and tonight had wonderful Crispy Tilapia Fillets from January Bon Appétit. I did not make the Tzatziki sauce as we had a Romesco Sauce from a former meal that went quite well with it. I also made an Israeli Couscous with mushrooms and spinach that I made up. I thought it was good.
Couscous with Mushrooms and Spinach

Ingredients:
1 C Israeli Couscous
1 ¼ C water
½ T EVOO
1T butter
½ tray of sliced button mushrooms
½ of boxed baby spinach
Instructions:
1. Heat the EVOO and butter in a small pan. Add the mushroom and cook until the moisture recedes. Add the spinach and cook until wilted.
2. Add the couscous and water. Cover and simmer for 10 to 12 minutes.
Tilapia Fillets
Ingredients:
4 tilapia fillets (I used 3)
1 t fennel seeds, finely ground
1 large egg white, beaten until frothy (I used a copper bowl and a wisk)
2 C panko (about) breadcrumbs
Instructions:
1. Place the fillets on a plate. Coat with half the fennel, salt and pepper. Brush the fillets with half the egg white and press on the panko.
2. Turn and repeat the process.
3. Heat anon-skillet with 2 T of EVOO over medium high heat.
4. Add fish and cook until opaque in center about 2 minutes per side.
Jim served with a Mussel Bay New Zealand Sauvignon Blanc that we purchased in New Jersey this weekend. It was excellent.