Tilapia w/ topping

I was going out with the girls, so W was in charge of dinner. He decided to whip up some fish and broccoli for himself and the kids. Wise choice since I HATE all things fish. Well, by the time it was finished, I just had to try it because it looked so good. Let's just say, it was really good! I ate an entire piece! I have also been praying everyday that God would open my tastebuds to like new things. May sound silly to some, but it's working!! Everyday I'm liking more and more things that I never would have considered before.

OH, and we put Balsamic Vinegar on top of it. I thought that sounded absolutely repulsive, but it was super good that way! He just used tilapia and the following recipe for topping from "The Paleo Solution" by Robb Wolf (BTW, this book is what inspired this whole change).

Topping recipe (can also be used for chicken or pork):

4oz almonds

2 tbsp olive oil

1 C chopped onion

2/3 C chopped celery

1/2 C chopped mushrooms

1 (5oz) can water chestnuts (We did not have this)

2 tbsp tamari soy sauce (wheat free!)

sea salt and fresh pepper to taste

1/2 C chicken broth (he used the leftovers from the chicken soup I made :-)

Saute the almonds in olive oil. Brown slightly and set aside. Next, sauté onion and celery until soft. Add mushrooms cooking for 3 minutes longer. Return almonds, then add all remaining ingredients. Mix well, cook until hot. Serve over meat.

Instead of putting it on top of cooked meat, W put it on BEFORE cooking along with some fresh lemon, then baked the fish at 350 for about 20 minutes.