The Cooking Chronicles: Basa with Greens and Lemon Pepper Oil

You’d think I would know by now to research potential substitutions online before employing them, but the mealtime scramble always seems to win out over logic.

Though I wanted to recreate a Food Network recipe for tilapia with escarole and lemon pepper oil, I ended up substituting both of the main ingredients. Basa stepped in for tilapia, and romaine lettuce for escarole. I found out later that escarole is in the chicory family, greens that are heartier and stand up to cooking better than others. As a result, the romaine came out limp and way overcooked. Thankfully, the brown and crispy potatoes and perfectly steamed fish redeemed the dish as a whole. We found the lemon pepper oil a tad too strong for our taste (even after cutting down the quantity of lemon), and borderline unnecessary.

Basa with Greens and Lemon Pepper Oil

We loved the one-pot nature of this recipe, and now that I’ve learned what not to substitute, perhaps we will make this again in the future with the proper ingredients.

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