NO salt on this fish, if you please.

My wife does not like much salt on her food. Therefore, I have set out on a quest to make a spice lick Essence or some kind of seasoning that I can have on hand that does not use salt. Paprika, pepper, dried basil, granulated garlic. applied to a nice piece of talipia,both sides, then into a hot pan lightly oiled-I seared it on both sides and reduced heat to medium-It cooks quickly. Top with a Little sage butter.

Sage butter- if you have never experienced this you must. 6 tablespoons pf butter and 8-10 sage leafs. Warm the butter till it melts and let the sage soak in there for 20 minutes, while it warms (sometimes I will add a little EVO to stretch it) I do not know if that is correct or not, but we like it. I spoon some of the liquid onto the fish (or my chicken)

Salad- arugula, string yellow squash, balsamic vinegar, EVO, one tomato cut into 1" chunks.

Spices

For most of my cooking life I have built my culinary concoctions around garlic and onions. (My mother's influences). I am now trying to use less, and more varied spices, and let the food's natural flavors be the centerpiece. This is my first entry, so I will keep it short, and learn as I go. Tonight-fish!