Paul Klee In the Magic Mirror Art Institute Chicago
What to say to a Paul Klee In The Magic Mirror day?
Red hot and frazzled? Klee calls this “taking a line for a walk.”
And what about her tiny blackened heart? Disillusionment?
The center of creativity?
I take full responsibility for where my thoughts go on the page, but the Muse is another story…and red, red watermelon is abundant this time of year.
Spicy hot and juicy cool…taste as narrative? Creole vs Cajun?
Creole Blackened Tilapia and Watermelon Disks
Creole Blackened Tilapia, Thin Asparagus Spears and Watermelon Disks
Creole Blackened Tilapia and Watermelon Disks
recipe adapted by Tara Riley inspired by Jim Martin
1 pound Tilapia fillets
1 seedless watermelon sliced ¾ inch disks, chill
1 pound young asparagus spears
Canola oil ⅛ to ¼ inch to cover bottom of skillet
Balsamic vinegar for drizzle
Mixed greens for plating
Creole-Rub:
⅓ cup McCormick Creole Seasoning
¼ cup Old Bay Seafood Seasoning
½ teaspoon fresh black pepper
½ teaspoon cayenne pepper
Whisk together. Set aside.
Lime Vinaigrette Dressing
2 fresh limes, juiced
¼ cup olive oil
2 teaspoons sugar
½ teaspoon salt
½ teaspoon fresh black pepper
Whisk together to blend. Chill.
Chill. Chill Just a Little Bit Longer. Think New Orleans.
On the Deck Ready to Admire Summer’s Work
When ready…
Pour Creole-Rub onto flat platter and with your hands rub into fish, coat all sides.
Tilapia with Creole Rub
Fry In An Iron Skillet
Place Iron skillet on grill, medium heat. Add oil.
Place tiliapa in skillet, cook about 14 minutes.
Meanwhile steam asparagus, 3 minutes. Drain. Keep at room temperature.
Remove rind from watermelon disks. And place watermelon disk over greens.
Layer Young Asparagus Over Watermelon Disks
Layer mixed greens, watermelon disk, asparagus spears, and drizzle with Lime Vinaigrette Dressing.
Place Creole blackened tilapia fillets on top of asparagus spears. Drizzle with Balsamic vinegar.
Drizzle Creole Blackened Tilapia with Balsamic Vinegar
Italian Handful 
WOW! That looks beautiful and very healthy thanks for more inspiration…
and I have all that stuff in my house, except I need more melon !
Fantastic!
I agree with Kristin, I hope my family will be open to the fushion, all things everyone loves and eats. Otherwise, it’s time for a girls night, I want to try this!
I appreciate your comments so much. They encourage me to keep writing and doing. Thank you.
I love the way you plated it. It’s really Edible Art
I love your whole presentation! It’s really beautiful. And this dish looks yummy! 🙂
I love your feedback and encouragement, and think of you with :)sss! Adagio