Crispy Oven Fish

My husband only likes his fish fried and I only like my fish pan fried, so when I found this recipe that was really light and very delicious I had to jump on it.  I have changed it from the original a little and I can't even remember where I found it, but I love it.  My kids just mainly like the fact that there are chips involved. 

When shopping for a good fish for this recipe, I mainly look for a white flesh and I try to find the thickest fillet I can.  This does work great with tilapia, or catfish which are fairly inexpensive, but I like a good piece of swordfish every now and then. 

• 2 1/2 c crushed potato chips (I use Lays)
• 1/2 c grated parmesan cheese
• 2 Tbsp chopped parsley (I sometimes use dried parsley because it's mainly for color)
• 1/2 c mayonnaise or salad dressing
• 4 Tbsp lemon juice (3 lemons)
• 1 lb fish fillets, fresh

1.  Preheat oven to 400 degrees.

2.  Combine chips, cheese and parsley on a plate, or a dish with sides.  Add salt and pepper to taste.  In a small bowl combine mayonnaise, and 2 Tbsp lemon juice. 

3.  Dip fish in remaining 2 Tbsp lemon juice, then mayonnaise mixture, then cover in chip mixture. 

4.  Arrange fish in oiled baking dish.  Bake in the oven for 5-10 minutes or until fish flakes with a fork.  *The fatter the fillet, the longer the cooking time will be.  Serve with a green vegetable and some fluffy rice...YUM!  ENJOY!!

Fresh Seafood Pasta

This is not a recipe that I make very often because of the expensive ingredients, but it does make a lot of pasta so, if there are people coming over for dinner, or it's a special occasion, it's a good choice.  This is also a really easy way to look like you know how to cook fancy.  Feel free to mix up the seafood choices if you can't find some of these items in your supermarket.  This would even be good with some cooked salmon.

• 2 Tbsp olive oil
• 1/2 c shallot, minced
• 2 tsp garlic, chopped
• kosher salt/pepper
• 2 c tomatoes, peeled, seeded and chopped
• 1 lbs fresh mussels, scrubbed (you can buy canned if you don't want the hassle)
• 1 lbs medium shrimp
• 2 c dry white wine
• 1 lbs lump crab meat, cleaned
• 1/2 c chopped green onion
• 1 lbs penne pasta, cooked
• 4 oz grated Parmesan cheese
• 1/4 c chiffonade fresh basil
• white truffle oil

1 In a large saute pan eat the oil.  Add the shallots and garlic and saute about 2 minute on low heat.  Season with salt and pepper.  Add the tomatoes and saute for 1 minute.  Add the mussels and shrimp and season again with salt and pepper.  Let this saute for 2 minutes.

2.  Add the wine and scrape all the bits ff the bottom of the pan.  Bring this to a simmer and cover; cook until shells open, about 4 to 6 minutes.  Add the crab meat and green onions and saute for 1 minute.  Add the pasta, toss and combine cooking until the pasta is heated through, about 7 minutes. 

3.  Toss the pasta with the cheese and basil.  Spoon onto a large serving plate and drizzle with just a little truffle oil.  ENJOY!!

Fish Tacos

I know, I know, I have been slacking big time!  I am going to try to give you three recipes in one day.  If I only get to two please don't stone me.  When the kids get up from their nap I have to go. 

My first recipe is for Fish Tacos.  At my house we eat Tex-Mex at least once a week!  We try to do Taco Tuesday (We eat tacos in our jamas in front of a movie) every week, but I often get bored with the same beef tacos over and over again.  So, sometimes it is Enchilada Tuesday, or Fajita Tuesday, but I always keep it close to the theme.  This recipe is very simple...almost too simple to blog, but I wanted to get it out there anyway.  I find that you really can use any type of fish you like as long it is white and flaky.  Meatier fish like salmon and tuna will have a different mouth feel and flavor.  Also, this meal is pretty inexpensive if you stay along the lines of tilapia or even catfish.  Let's get started...

Ingredients:

• 1 1/2 lbs. boneless, skinless white fish (I used tilapia)
• 1 Tbsp Cajun seasoning
• 2 Tbsp olive oil
• 8 corn tortillas
• 1 c. shredded cabbage
• 1/2 c. chopped tomatoes
• 1 lime (in wedges)
• handful cilantro
• 2 green onions (sliced thin)
• 4 oz. sour cream
• 4 oz. cilantro ranch (recipe follows)

1.  Pat the fish dry with a paper towel.  Season with the Cajun seasoning.  In a hot skillet over the stove add the olive oil and cook the fish until opaque all the way through (about 3 min per side).  Remove the fish from the pan and let it rest on a plate in a warm spot. 

Assorted Toppings

2.  While cooking the fish, wrap the tortillas in foil and let them sit in a 200 degree oven to get warm.  When the fish is finished separate it among each tortilla and use any combination of the toppings you would like.  ENJOY!!

YUMMM!!!

Cilantro Ranch:

• 3 oz. ranch
• handful cilantro
• 1/2 lime (juiced)
• Kosher salt and pepper

1.  In a food processor, or blender combine all ingredients.  Cover the mixture with lid and turn it on!  Blend until nice and smooth.  If there is not enough liquid to make it a sauce you can add a little more lime, or even some water.  (Just enough to loosen it up.)  Taste mixture often to help with the seasonings.  ENJOY!!