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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. This label is for 1 two oz biscuit and 3 oz of peach topping- 1 serving. This type of recipe if difficult to analyze without breaking it out.
Blueberry Fish
2-3 Tilapia fillets,
3 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon butter
2 teaspoons non saturated fat margarine
1 tablespoon olive oil
2 green onions, chopped
1 cup Fresh Blueberries

Rinse the fillets and pat dry. Place flour & Old Bay seasoning in a pie plate. Dredge the fillets in the flour, shaking to remove excess. Heat the oil in a 10 to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and cover with foil to keep warm. Add the wine and lemon juice mixture to pan and bring to a boil, scraping up cooked bits left in the pan; reduce by half, 2 to 3 minutes. Stir in the blueberries & green onions & let the sauce reduce. Add butter and stir. Serve on top of Tilapia and garnish with fresh lemon slices.

Blueberry Facts: Did you know.....that early American colonists made grey paint by boiling blueberries in milk. The blue paint used to paint woodwork in Shaker houses was made from sage blossoms, indigo and blueberry skins, mixed in milk.