Ingredients
4 Tilapia Filet
1/3 cup dry bread crumbs
1 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoon salt
2 teaspoon ground black pepper
2 teaspoon ground red chili pepper
2 teaspoon corriendar powder
2 teaspoon cumin powder
1 teaspoon garam masala (or allspice)
1/2 cup extra virgin olive oil

1/2 cup pureed onion. You can either buy them at an Indian grocery store, or simply mix 2 tablesoon onion powder in 1/2 up of water
1 tablespoon pureed garlic. You can either buy them at an Indian grocery store, or simply mix 1 tablesoon garlic powder in 1/4 cup of water
1 tablespoon pureed ginger. You can either buy them at an Indian grocery store, or simply mix 1 tablespoon ginger powder in 1/4 cup of water

————–

1. Using a mixing bowl, mix breadcumbs, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon corriendar powder, 1 teaspoon red chili pepper, 1/2 teaspoon garam masala, 1 tablespoon onion powder, 1/2 tablespoon garlic powder.

2. Cover both sides of every Tilapia filet with the mixture and fry it in a large pan at medium heat using 1/4 cup of olive oil. Make sure to cook between 7-10 minutes on each side. Try to flip the filets only once, otherwise, they can start to fall apart. You should look at the bottom side before fliping the filets. If the side isn’t the red-brown color, then let it cook a couple of extra minutes.

3. Heat 1/4 cup of olive oil in a sauce pan and put pureed onion, pureed garlic, pureed ginger, and fry at high heat for 3-5 minutes. Once the mixture starts to get dry then add 1 tablespoon salt, 1 teaspoon red chilli powder, 1 teaspoon black pepper, 1 teaspoon corriendar powder, 1 teaspoon cumin powder, 1/2 teaspoon garam masala. Let the spices cook for about 2 minutes and then add 1 cup of water, and cover the lid on the sauce pan.

4. Reduce the heat and let the curry cook for 15 minutes, while periodically checking to make sure that it isn’t getting dry. You can add a little more water if needed.

5. If the curry is too liquid after cooking for 15 minutes, then open the lid, increase the heat, and let it reduce for 3-5 minutes until it gets the consistency of a sauce.

6. Add 2 tablespoon Asian Zing sauce from Buffalo Wild Wings, stir it well, and cook for another 2 minutes.

7. Sever the filets after covering them in the sauce.

Ingredients
1 pound ground chicken
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 tablespoon onion powder
1/2 tablespoon  garlic powder
1 cup apple sauce
3/4 cup dry bread crumbs
1/2 cup grated parmesan cheese
2 tablespoon olive oil
1 egg

Optional ingredient
1 cup steamed and pureed mixed vegetables. You can choose any kind of vegetable you would like.

1. In a medium size mixing bowl, combine ground chicken, 1/2 cup bread crumbs, parmesan cheese, apple sauce, pureed vegetable, salt, black pepper, cumin powder, coriander powder, chili power, onion powder, garlic powder, olive oil, and egg.

2. Mix thorougly by hand or by using a whisk.

3. If the mixture is too soft and liquid then add more bread crumbs until you reach a medium soft consistency.

4. Carve and turn the mixture by hand into about 2 inch diameter meatballs.

5. Roll each meatball in the remaining 1/4 cup breadcrumb until they are lightly coated, then place them in a lightly greased baking pan.

6. Bake in the 400 degree preheated oven for 25 minutes.

1/2 cup dry bread crumbs
1/2 cup grated parmesan cheese
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon cumin powder
1 teaspoon corriender powder
1 teaspoon red chili power
1 egg
1/2 cup extra virgin olive oil

1. Heat olive oil in a 9″ skillet.
2. Mix breadcrumb, parmesan cheese, salt, black pepper, cumin powder, corriender powder, and red chili powder in a small mixing bowl and then transfer the content to a large plate.

3. Crack an egg in a mixing bowl and throw away the yolk, we only want to use the egg white. Use a small whisk to whip the egg white for 2-3 minutes until it becomes fluffy.

4. Coat each of the four chicken breasts thoroughly in the egg white and then place it in the bread cumb mixture. Make sure to lightly cover both sides of each breast in the bread cumb mixture.

5. Place chicken breasts in the skillet and cook at the medium high heat for 2-3 minutes on each side. We don’t want to cook the chicken entirely, instead just want to get it browned.

6. Remove the chicken breasts from the skillet and place them in a baking dish.

7. Finely chop carrots, spinach, onion, and chili pepper and place them in a mixing bowl.

8. Put the mayonnaise, milk, and Asian Zing sause in the mixing bowl and mix thoroughly. The mixture shouldn’t be runny. If so, then add a little more mayonnaise.

9. Use a sharp knife and split each of the four chicken breasts in a butterfly fashion, which means that the breasts shouldn’t be completely split, only about 80% or so.

10. Open each of the chicken breast and stuff with the vegetable/sauce mixture, about 2-3 tablespoon for each breast.

11. Put 1/2 tablespoon butter inside each of the chicken breats.

12. Close the split breasts and cover them completely in Aluminum foil.

13. Bake the chicken breasts in a 400 degree preheated oven for 20 minutes.

1. Heat olive oil in a 9″ skillet on a medium-high heat.
2. Once the oil is hot then place Halibut pieces on the oil and cook for 2 minutes on each side. Our goal is not to cook the fish entirely but to saute it so that the flakes open up a little. Don’t flip the fish more than once otherwise the fish will start to fall apart.
3. Grease a baking dish, remove the fish from the skillet and place on the baking dish.
4. Put the chopped onions on the same oil that was used to saute the fish. Cook the onion for about 4-5 minutes on medium-high heat. We only want it to get a little soft.
5. Use a mixing bowl and put the mayonaise, cheddar cheese, Mango Habanero sause, Spicy Garlic sauce, and whole milk, and mix thorougly. The mixture shouldn’t be too thin, if so, then add a little more mayonaise.
6. Transfer the onions from the frying pan into the mixing bowl and mix thoroughly.
7. Sprinkle salt on top of the Halibut pieces and then cover them with the cheese and sauce mixture. Make sure to cover the fish pieces completely on all sides. It is best if you place the fish pieces close to each other so that the sauce mixture covers all the pieces completely.
8. Bake in a 425 degree preheated oven for 15 minutes.