Cane Garden Pecan Tilapia ingredienTs for 2 2 5-7 ounce pieces of tilapia; spiced pecans*; apple chutney**; 1 cup flour; pinch of salt and pepper; 4 tablespoons canola oil; 2 tablespoons butter direcTions 1. Mix flour, salt and pepper in a bowl and set aside. 2. In a large skillet heated to medium temperature, add 2 tablespoons of canola oil and 2 tablespoons of butter. 3. When the butter is melted and oil begins to pop, dredge tilapia in seasoned flour and place in skillet with a set of tongs. 4. Cook approximately 2 minutes on each side. Add more oil, if needed. 5. Check doneness of fish by poking thickest part with a fork to ensure it is no longer pink. 6. Cook for additional time (approximately 1 minute) on medium heat until tender. 7. Remove from pan and place on dinner plates. 8. Add one tablespoon of chutney and 1 tablespoon of spiced pecans. 22 NOVEMBER 2017 * sPiced Pecans 8-ounce package chopped pecans; 2 tablespoons butter; 1/2 teaspoon blackened seasoning (available at Publix) direcTions 1. Place pecans in a bowl. 2. Melt butter in saucepan or microwave. 3. Stir blackened seasoning into melted butter. 4. Pour over pecans and mix thoroughly. ** aPPle chuTney 1 large tart, cooking apple; 1/4 cup chopped onion; 2 tablespoons apple cider vinegar; 2 tablespoons brown sugar; 1 1/2 teaspoons freshly grated ginger; 1 pinch ground cinnamon direcTions 1. Place ingredients in medium saucepan and bring to a boil. 2. Stir, reduce heat to low and cover. Simmer for 20 minutes. 4. Uncover, stir and let stand to evaporate excess liquid. 5. Place in refrigerator to cool. The gold Margarita ingredienTs for 2 4 ounces gold tequila; 2 ounces triple sec; 6 ounces sour mix direcTions 1. Combine all ingredients in cocktail shaker or mixing glasses. 2. Shake over ice. 3. Salt the rim of each glass (optional) Garnish with a slice of lime.