The Denver Post - - FRONT PAGE - by Su­san Clot­fel­ter, Spe­cial to The Den­ver Post

You never thought you would say this, but … you’ve ac­tu­ally had enough fudge.

Enough ham. Enough wine. Enough turkey, gravy, stuff­ing … yes, even enough pie.

But you don’t have to turn to fast food and de­liv­ered pizza to take a break from an over­loaded eat­ing sched­ule. Just shift gears to the sim­pler, sea­sonal, hard­work­ing meals that are healthy, light and speak of home rather than the homes of an­noy­ing rel­a­tives. You don’t have to turn into a food monk — just let some fresh, un­but­tered, un­gravy’d veg­eta­bles back into your life.

These five dishes steal a few tricks from French and Ital­ian cuisines to restart your taste buds for 2017. They’re veg­gie-cen­tric, if not com­pletely veg­e­tar­ian. They leave the smoked, but­tered and over­sweet­ened fla­vors of the hol­i­days be­hind. Who knows? You might even like them so much, you will keep them around for the hol­i­days next year.

Tilapia Tostadas

Whether you want to cut the corn tor­tilla with a fork or roll it up and get messy, this dish puts din­ner on the table fast. Tilapia fil­lets cook in min­utes, and lo­cal aquapon­ics en­trepreneurs of­ten sell the slim fil­lets frozen at farm­ers’ mar­kets (in sea­son). Serves 4 (with two tostadas apiece). In­gre­di­ents

N cup sea­soned bread­crumbs (or reg­u­lar bread­crumbs with K tea­spoon chile spices) 4 frozen tilapia fil­lets 8 corn tor­tillas Shred­ded ro­maine or bok choy 1 ta­ble­spoon olive oil or other neu­tral oil for sautéing 4 tea­spoons lime juice 4 tea­spoons agave nec­tar Salsa or pico de gallo, if de­sired

Lime wedges, if de­sired Di­rec­tions

Spill sea­soned bread­crumbs on a large plate or in a shal­low casse­role; place tilapia fil­lets on a sec­ond plate. Ar­range two tor­tillas on each of four din­ner plates; top with shred­ded ro­maine.

Heat oil over medium heat in a skil­let un­til it shim­mers. One by one, driz­zle each tilapia fil­let with lime juice and agave nec­tar, then dredge in bread­crumbs and lower into skil­let. Saute about two at a time for two to three min­utes per side, or un­til opaque and flaky. Ar­range two small or one large fil­let on each plate. Serve at once.

— or break­fast. Su­san Clot­fel­ter, Spe­cial to The Den­ver Post

Fish is the orig­i­nal fast food, and lit­tle tilapia fil­lets are among the fastest-cook­ing fish. Pop them on let­tuce shreds and tor­tillas and you have din­ner or lunch

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