March 20: Johnny's Italian Steakhouse Crispy Dilled fish

By Jim Garrott


Johnny's Italian Steakhouse


1 Tilapia filet

3 shrimp

1 tsp dill weed

4 oz. garlic cream sauce

juice of 1 lemon wedge

1 oz ceasar dressing



1. Heat first skillet to medium heat. Add 2 oz olive oil.

2. Dredge filet in seasoned flour and place in skillet skin side up.

3. In second skillet, combine shrimp, dill, cream and lemon juice. Then reduce.

4. Turn fish over and continue browning oter side.

5. When sauce is reduced, pull from heat and mix in ceasar dressing.