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Simply Good Food

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Fresh Salmon

My husband, Paul, and I have just returned from a trip where we joined old college friends to visit Seattle, Mt. Rainier and Victoria, B.C.  Some members of the group took three days to journey deeper into Vancouver where they fished for salmon and halibut while other friends enjoyed Victoria.  While the fishing was not as good as expected,  Victoria was delightful.  The salmon used in Cedar Planked Salmon was fresh and delicious!

Fish Tacos

iStock 000013396079XSmall 300x199 Fish Tacos

Fish Tacos
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • FOR THE FISH:
  • 1 cup Panko
  • 1 egg, slightly beaten with 1 teaspoon water
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne pepper, or to taste
  • Vegetable oil, for frying
  • 1 pound boned, skinned white fish (cod, catfish, halibut)
  • 24 warm corn tortillas
  • ½ head shredded cabbage
  • Lime wedges
  • FOR THE CHIPOTLE SAUCE
  • ½ cup good mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon chipotle powder, or to taste
  • FOR THE PICO DE GALLO
  • 3 ripe plum tomatoes, seeded, finely chopped
  • ¼ cup small white onion, finely chopped
  • 3 tablespoons fresh cilantro leaves, chopped
  • 1 jalapeño, seeded, finely chopped
  • Juice of 2 limes
  • Kosher salt & freshly cracked black pepper, to taste

Instructions
  1. In a bowl, whisk together flour, salt and cayenne pepper.
  2. Rinse fish and pat dry. Cut into 2-inch pieces.
  3. Heat a large, heavy bottomed frying pan or Dutch oven with enough vegetable oil to create a ½-inch depth. Heat the oil over high heat to 375 degrees on a deep fry thermometer.
  4. Coat fish with flour, shaking off excess, dip into egg and then into Panko, coating well.
  5. Fry until golden brown, about 2 minutes.
  6. Remove fish to a paper towel-lined platter using a slotted spoon or Chinese strainer.
  7. To assemble, stack two tortillas in your hand. Add a few pieces of fish, chipotle sauce, pico de gallo and top with shredded cabbage. Squeeze a lime over the top, fold in half and enjoy!

Baked Cod with Crumb Topping

baked cod Baked Cod with Crumb Topping

Baked Cod with Crumb Topping
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • ¼ cup panko
  • 2 tablespoons grated Parmesan Cheese
  • 1 teaspoon cornmeal
  • 1 teaspoon olive oil
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon freshly ground black pepper
  • 4 meaty cod fillets
  • 1 egg, lightly beaten

Instructions
  1. Preheat oven to 450°.
  2. Mix together panko, cheese, cornmeal, oil, italian seasoning, garlic powder, and pepper.
  3. Spray rack of broiling pan with cooking spray.
  4. Place cod on rack and brush with beaten egg.
  5. Spoon crumb mixture evenly on top.
  6. Bake for 10-12 minutes or until the fish flakes easily when tested with a fork and crumb mixture is golden brown.

Notes
WW Points = 4

imggrocerylist Baked Cod with Crumb Topping

Panko Crusted Cod

plated fish 764x1024 Panko Crusted Cod

 

Panko Crusted Cod
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 4 skinless cod loins
  • 1 cup Panko
  • 1 egg
  • Flour for dusting
  • Salt and pepper
  • ¼ cup olive oil or enough to have ⅛ inch oil in bottom of skillet

Instructions
  1. Blot cod with paper towels to absorb excess moisture.
  2. Season both sides of loins with salt and pepper.
  3. Whisk egg with 1 tablespoon water in a shallow dish.
  4. Place flour in another shallow dish.
  5. Place panko in a third shallow dish.
  6. Dust cod with flour, dip in egg mixture, dip in panko, coating well.
  7. Saute cod in olive oil over medium heat until browned and crispy on the outside and flaky on the inside, approximately 4 minutes per side.

Notes
Serve with Rosie Tartar Sauce