Tonight was saffron rice (cheap and easy), brussel sprouts shredded and sauteed in olive oil/garlic/lemon juice and zest/red pepper flakes, and a tilapia fillet. I defrosted the fish, patted it dry with paper towels, seasoned it with Mrs. Dash, then rolled it in gluten free flour. After heating up a skillet, I put in a heaping spoonful of ghee (clarified butter, which has a higher smoke point than regular butter) and quickly seared the fish on each side for about 3 minutes until it was flaky and cooked all the way through. It had a nice crisp on the outside and lots of flavor.
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