Panko Crusted Sriracha Cod

I hope everyone had a fun Labour Day weekend last weekend! I enjoyed my 3 days off…spent a lot of time catching up on blogging (hence this week full of blogs), watching CSI Miami, spending time with friends, and going to a neighbourhood and family barbecue hosted by my brother’s family! Oh, and cuddling with my dog. Lots of cuddles. 😉

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I may not have cooked a lot lately, but I have a lot of back-recipes just waiting to be posted. For the past week or so, I’ve been cooking on the cheap, so trying to use up things we already have at home – wild Alaskan salmon burgers from Costco, for one. They’re really good, and inexpensive, if you haven’t tried them!

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In any case, this panko crusted sriracha cod from Foodie with Family may not be for everyone, but my husband and I loved it! I went easy on the sriracha, since my husband doesn’t like things quite as spicy as I do, hehe. If you do like to be a little adventurous, like fish, and spicy food, then I would definitely recommend this dish for you.

This is also another pretty quick dish to throw together! And as you can see, I did indeed add plenty of extra sriracha to my own plate!

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Panko Crusted Sriracha Cod

serves 4

Ingredients:
-4 cod filets, boneless and skinless
-salt and pepper, to taste
-3tbsp mayonnaise
-2tsp sriracha
-1cu panko bread crumbs
-1tbsp butter
-non-stick cooking spray
For Garnish
-additional sriracha
-thinly sliced green onions
-toasted sesame seeds

Directions:
-Preheat oven to 375°F, then line a rimmed baking sheet with foil, spritz lightly with non-stick cooking spray or spray oil. Next, pour the panko crumbs into a pie plate or round cake pan.
-Lay the cod filets on the prepared pan and season both sides with salt and pepper. In a small bowl, mix the mayonnaise and sriracha together until well combined. Brush the mixture over the top of each filet, then turn mayo-side down into the panko crumbs and pressy lightly to help the panko adhere to the mayo. Set the filets back onto the pan, crumb side up.
-When all of the pieces have been coated, heat the butter in a frying pan over medium heat until it is melted and frothy. Place each filet gently crumb side down and fry for 2-3 minutes, or until golden brown and crunchy. Carefully return each piece of cod to the prepared pan, crunchy crumb crust side up. Bake for 10-20 minutes, depending on the thickness of the filet, or until opaque throughout and easily flaked with a fork. The internal temperature of cod should reach 145°F to be done. Remove the pan from the oven and let rest for 3-5 minutes before plating or transferring to a serving dish.
-Garnish with additional sriracha, thinly sliced green onions and toasted sesame seeds. Serve with desired accompaniment.

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Teriyaki Tuna Steaks w/ Wasabi Dipping Mayo

Tuna (unless it’s from a can) seems most indicative of a fancy restaurant menu, and less so of being seen on a plate at your own kitchen table, amirite? But seriously – who doesn’t love classy meals from the comfort of their own kitchen? And for a fraction of the cost!
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Not too long ago, I made these Teriyaki Tuna Steaks with Wasabi Mayo by Reel Flavor and it was AMAZING. It was such an easy and simple recipe, and aside from the marinating, it was so quick! I love that. I really do not have a single bone to pick with this recipe, as it was, like I said, amazing. Seriously. Well…I must admit that I did cook the tuna a bit longer than the original blogger recommends to do. I made seared ahi tuna awhile back, and it was, well, disgusting inside, so I had to cook it a few minutes longer, to the desired raw-ness (if that makes sense). I recalled that this time around, and instead of searing for 30-45 seconds on each side, I seared for about 1.5 minutes on each side (as an aside, Reel Flavor does not say what temperature to sear at, so I chose medium-medium high).
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As you can see in the pictures above and below, even cooking a few seconds longer kept it pink and somewhat raw in the center. Unless your stove varies heavily from mine (which could be the case), it will not overcook it. I also made sure the pan was already hot before setting the steaks into.

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Also, I would say it is perhaps just easier and cheaper to buy wasabi mayo, instead of making your own. In any case, I have basically an entire tube of wasabi paste in my fridge now…I should look up how long it takes to go bad…
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Teriyaki Tuna Steaks with Wasabi Mayo

serves 4

Ingredients:
For the tuna
-1cu teriyaki sauce
-4 green onions, chopped
-1/3cu olive oil
-3 cloves garlic, chopped
-1tsp ground ginger
-ground black pepper, to taste
-4 tuna steaks
For the wasabi mayo
-wasabi paste, to taste
-mayo, to taste

Directions:
-Mix together all ingredients in a bowl, then add tuna. Marinate for 30 minutes or more.
-Sear the tuna steaks in a skillet on medium to medium high heat for about 1.5 minutes on each side (more or fewer minutes to your liking). Pour sauce over the steaks as they are cooking.
-Mix together wasabi and mayo to your liking and set aside.
-Serve tuna hot, with the wasabi mayo for dipping.

Cedar-Plank Salmon with Citrus Glaze & Rosemary Roasted Potatoes

It’s two-fer Tuesday!!  I seem to have a knack for just sitting on recipes for sooooo long.  I should definitely apologize, especially because this cedar-plank salmon with citrus glaze by Feeling Foodish is pretty much AMAZING.  The rosemary roasted new red potatoes by In Sock Monkey Slippers were tasty too!  This recipe dates back to the summer, when I got a huge amount of salmon from Costco for a great deal, along with a pack of cedar planks.  I have officially used all of the salmon – but still have several planks left!  I was told that they are great to use with chicken too, so I may try that!
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Because I made this so long ago (grumble grumble), I don’t remember exactly how long I marinaded the fish, but I feel like it was much longer than one hour.  It may have been overnight.  As you’re probably already well-aware, if you’ve been reading this blog for even a day, I am a huge advocate for marinading AS LONG AS POSSIBLE.  Though I must admit, I had never marinaded fish before.  But seriously – amazing.  This, in fact, may be my favourite salmon recipe thus far.
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My mom came over for dinner with my husband and I on the night that I made this.  Everyone at the table was a happy camper!  Pairing the citrusy goodness with the bite of salmon was such a great idea.  And again, the marinade!  So good.  I can hardly describe it.
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For the potatoes, the rosemary came from a few sprigs I clipped from my mom’s garden – I seriously loooove the idea of going out into the garden to clip ingredients for dinner!  I have been doing that a lot lately with green onion, since we have a TON growing on our back porch.  I’m not a total homesteader like some of my friends, or my brother and his wife, but I’m slowly getting into it a little.
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Cedar-Plank Salmon with Citrus Glaze

serves 3-4

Ingredients:
For the marinade
-1 orange
-1 lemon
-1 lime
-1tbsp honey
-2tbsp balsamic vinegar
-1tbsp soy sauce
-1tsp ground coriander
-1/4cu butter
-3 cloves garlic, smashed
For the fish
-1/3cu fresh cilantro
-2tsp ground cumin
-2tsp paprika
-3/4tsp fresh ground black pepper
-2tsp salt
1 salmon filet, 2 pounds (I think I only used one pound or less)
untreated cedar plank, enough to accommodate the fish

Directions:
For the glaze
-Zest the orange, lemon, and lime.
-Squeeze juices from the orange, lemon, and lime using a juicer if possible (I don’t have one).
-Combine the juice (about 1 cup in all), zest, and remaining glaze ingredients (honey, vinegar, soy sauce, coriander, butter and garlic) in a sauce pan and heat over medium-high heat until it is slightly reduced, about 10 to 15 minutes
-Allow the glaze to cool and then marinate the fish for 1 hour or more.
-In the meantime, soak cedar planks according to package instructions (usually recommended for 1-2hrs).
For the fish
-Preheat grill to medium temperature (about 350 to 450 degrees).
-Remove the fish from the marinade and sprinkle with cumin, paprika, salt, pepper, and cilantro
-Place cedar planks on top of direct heat and heat until they smoke (about 5 to 10 minutes)
-Flip the plank over, place it over indirect heat, and place the fish on top of cedar plank.
-Cook for about 7 to 10 minutes per inch of thickness (you can use Google to determine how long exactly to cook it, according to the specific thickness and amount of fish you have)
-Turn off heat and let the fish rest on the covered grill for an additional 5 to 10 minutes.
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Rosemary Roasted Potatoes

serves 3-4

Ingredients:
-4-5 red potatoes (or use new potatoes, as the original recipe specifies)
-1tbsp extra virgin olive oil
-1tbsp fresh rosemary, chopped
-1/4tsp salt
-1/4tsp fresh ground black pepper

Directions:
-Preheat oven to 425°F.
-Dice the potatoes into desired size and let sit in water until ready to use.
-Combine potatoes, olive oil, rosemary, salt, and pepper in a large bowl and toss to coat. Spread out evenly on a baking sheet.
-Place in oven and roast for 30 to 40 minutes, stirring once halfway through roasting, until the potatoes are fork tender and golden.
-Sprinkle with a pinch or two of flaked sea salt, if desired, and serve.

Skillet Cilantro and Lime Fish Tacos

 

Happy Cinco de Mayo!  In honour of the holiday in which many Americans (and Canadians) make an abundance of Mexican food and consume an abundance of Mexican-inspired cocktails, I decided to share with you a fish taco recipe I made several weeks ago – good timing!
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The pictures do not make this dish look desirable at all, for which I apologize.  If you’d like to see TASTY pictures of this recipe, I recommend checking out Mel’s Kitchen Cafe, the original blogger’s website for these skillet cilantro and lime fish tacos.  I took several other pictures, trying to make them look good, but I failed.  In any case, these were indeed delicious!  My husband said they were better than the tilapia fish tacos I made last year.

Whether you make these tonight, or another tasty dish, I hope everyone has a happy and safe Cinco de Mayo!
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Skillet Cilantro and Lime Fish Tacos

serves 4

Ingredients:
-1tsp olive oil
-1 small white onion, finely chopped
-4 garlic cloves, finely minced
-1 jalapeno pepper, seeded, membranes removed and finely diced (I omitted this because my husband cannot do heat)
-2 ripe tomatoes, chopped (I omitted these because I can’t stand tomatoes!)
-3tbsp fresh lime juice (from about 2-3 limes)
-1lb tilapia (or any other white fish), rinsed and patted dry
-Salt and pepper to taste
-1/4cu chopped fresh cilantro
-8 5-inch white corn tortillas (my husband and I aren’t the biggest corn tortilla fans, so I used whole wheat)
-1 ripe avocado, sliced
-Lime wedges and cilantro for garnish

Directions:
-In a large nonstick skillet, heat the olive oil and add the onions. Saute, stirring often, until translucent, about 5-6 minutes. Add the garlic and cook for 30 seconds or until fragrant. Add jalapenos, tomatoes and lime juice. Cook until heated through, 1-2 minutes. A
-Then add the fish and cook over medium-high heat for about 5 minutes, gently breaking up the fish into bite-sized clumps, until the fish is cooked through and the liquid in the skillet is somewhat reduced (it should be fairly wet but not really soupy). Season to taste with salt and pepper. Stir in the cilantro.
-If using corn, heat the tortillas in a dry skillet for a few minutes on each side to warm or sandwich 3-4 tortillas in between damp paper towels and microwave for 30-45 seconds until pliable.
-Scoop the fish mixture into the corn tortillas and top with the avocado and more cilantro!

Parmesan Tilapia

It is almost the end of Lent and Easter is almost upon us!  I have managed to stay away from all cell phone/facebook games for the entire season of Lent…Candy Crush Saga, “with friends” games, and, most notably, Pet Rescue Saga.  I feel so lame just typing it out.  One of my really good friends also gave up Candy Crush Saga, so I know she feels my pain! 😉
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In any case, if you are searching for some more pescatarian recipes (or “fishovarian,” as I’ve always liked to call it) to tide you over until Lent is over, look no further, than this fantastic parmesan tilapia dish by The Girl Who Ate Everything.  Granted, I have never practiced giving up meat for holy days, as my own Christian faith does not call for that, but I know many people, of many faiths, who do, so I am happy to offer up some yummy fishy dishes! =)
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This meal will be on your table in, literally, just a few minutes, so it’s also a FAST dinner!  I paired it with corn, but you can pair it with rice, quinoa, etc…fish, in and of itself, is incredibly healthy, however adding in the mayo, cheese, and butter kind of amped-up the calorie count, hence I decided to make the side dish light.

In sum, it’s so good.  It’s fish.  It’s quick.  It’s simple.  It’s moist.  It’s creamy.  It’s flavourful.  It’s…well…everything!
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Ok, one side note.  Broiling.  This has always been tough for me, since my broiler has two options, low and high.  If I broil something on high, it burns in about 30 seconds.  I am not sure if the low setting gets the same effect.  Other broilers (like my mother’s) have one heat setting.  I have found that every single recipe I’ve read involving a broiler, does not specify the low or high setting, making it a bit frustrating.  In any case, I broiled on low, and then turned it to high in the last 1-2 minutes (watching it like a hawk for burning).  Let me know if you have any suggestions for me!
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Parmesan Tilapia

serves 2

Ingredients:
-1/4cu Parmesan cheese
-1/8cu unsalted butter, softened
-1.5tbsp mayonnaise
-1tbsp fresh lemon juice
-1/8tsp dried basil
-1/8tsp ground black pepper
-shake of onion powder
-shake of celery salt (I omitted this cuz I don’t have any)
-2 tilapia fillets (4-6oz each)

Directions:
-Preheat the broiler. Line a pan with aluminum foil, and spray foil.
-In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
-Arrange fillets on the pan.
-Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
-Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.
-Broil for 2-3 more minutes or until the topping is browned and fish flakes easily with a fork.

Other parmesan fish recipes seen on Never The Same Dish:

Parmesan Tilapia (different recipe than above)

Other fish recipes seen on Never The Same Dish:

Crispy Baked Fish Sticks with Homemade Tartar Sauce

Pan Fried Halibut, Lemon Butter, and Dandelion Greens

Lemon Garlic Fish

Crispy Oven-Fried Fish

Fried Fish Sandwich with Spicy Mayo and Pickles

Crispy Panko Fish with Orange Sesame Sauce

Tuna and Pesto Sandwich

Swai Burgers with Watermelon Salsa

Healthy Homemade Fish Sticks

Potato-Crusted Salmon

Seared Ahi Tuna and Green Bean Salad

Barbecue Salmon Burgers

Tilapia Peach Packets

Tilapia and Gnocchi with White Cream Sauce

Pan-Seared Tilapia

Tilapia Fish Tacos

Crispy Baked Fish Sticks with Homemade Tartar Sauce

Happy April Fools Day!! PSA of the day: Please don’t play mean tricks on people.
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Typing right after painting your nails is not really the best idea.  Just sayin.’  In any case, I will risk smudging my “gunmetal” nails in order to post this delicious crispy baked fish sticks with homemade tartar sauce recipe by The Lemon Bowl.
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Some of the fish sticks kind of turned into fish nuggets, because my tilapia fillets were a bit thin, so they broke a bit more, but they were no less delicious!  There is something strangely comforting about homemade fish sticks and I just cannot put my finger on it.  I think my next dish to master will be fish and chips…and that is perhaps WHY I enjoy making fish sticks so much.  I adore fish and chips (though I don’t eat it often, actually), but replicating a restaurant version at home seems tricky and…fattening.  Haha.  But maybe soon it will appear on Never The Same Dish!
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The tartar sauce, on the other hand, was good…but it wasn’t tartar sauce.  It was more like pickle-flavoured yogurt.  I think that the original blogger chose low-fat yogurt in order to healthify the recipe, but the actual tartar sauce element was definitely lost.  That being said, it still made a yummy dipping sauce, but just don’t be fooled by the title.

Another side note.  I did not use lemon zest.  I didn’t want to buy a lemon just to use the zest and toss the rest, so for some random and incorrect reason, I decided to use just a bit of lemon juice instead.  To be clear, you should not add lemon juice to your panko.  Nothing really bad happened, but as you can imagine, the dry mixture is dry for a reason, and the panko did not stick to the fish as well as it could have.  But at least I got the lemon flavour!
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Crispy Baked Fish Sticks with Homemade Tartar Sauce

serves 2

Ingredients:
For the fish
-8-10oz white fish (I used tilapia, but any white fish will do, and I used three 4oz fillets)
-1 egg
-1/2cu panko bread crumbs
-1tsp garlic powder
-3/4tsp salt (divided)
-1/4tsp cracked black pepper
-zest of one lemon
For the tartar sauce
1/2cu plain yogurt – low fat
-2tbsp finely chopped dill pickle
-1tbsp pickle juice
-1tbsp lemon juice
-salt and pepper to taste

Directions:
-Pre-heat oven to 475 degrees. Spray a foil-lined baking sheet with cooking spray and set aside.
-Set out two shallow dishes. In the first dish, whisk one egg until light and fluffy.
-Combine panko, garlic powder, 1 teaspoon of salt (or just a shake or two, like I typically do), pepper and lemon zest in the second dish.
-Sprinkle both sides of the fish strips with the remaining 1/2 teaspoon of salt. Dip fish in egg then coat evenly with panko mixture. Place on lined baking sheet.
-Spray fish sticks with cooking spray then bake for 25 minutes or until golden brown.
-Make the tartar sauce while fish is baking by combining all ingredients in a small bowl and refrigerating until ready to serve.

Other fish sticks also seen on Never The Same Dish:

Healthy Homemade Fish Sticks

 

Pan-Fried Halibut, Lemon Butter, and Dandelion Greens

The Lenten season of the church calendar is in full swing, and even if you’re not a church-goer, you have probably seen the abundance of “Lenten” fish recipes all over facebook.  I don’t go meatless for church holidays, but I know and respect that other people do.  It just so happens that I stocked up on 3 lbs of tilapia fillets the other week because they were on sale, which is good timing!

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This halibut and dandelion greens recipe comes from The Bite House, which is a blog I’ve recently discovered and love.  It is east coast, high-class, minimal ingredient cooking at its finest.  A recipe with only 5 ingredients?  I’m sold!  The presentation of this dish is just delightful too – makes you feel like you’re sitting in a fancy restaurant instead of just your own kitchen.  I know my pictures do not do justice to this dish (check out The Bite House’s blog if you want to see classy pix!).

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I must admit, though, that I used tilapia and not halibut.  I guess that was obvious when I said I stocked up on tilapia fillets.  Halibut is pretty much my favourite fish of all time, but it is also expensive.  Tilapia is similar, still tasty, still a white fish, and much less expensive.  I feel that any white fish can be substituted, but feel free to splurge on the real deal, too!

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I paired the dish with a side of leftover whole wheat spaghetti noodles, drizzled with a bit of the leftover butter and a sprinkle of garlic powder.  Yum.

Some of you may see that the recipe calls for 3 tablespoons of butter.  That is a lot of butter.  That is a lot of calories.  Yes and yes.  But it is SO WORTH IT, so please don’t skimp!  I always use real unsalted butter (leftover from my In Defense of Food reading days) instead of margarine or other types that are lower in calories but have a mile-long ingredient list.  I have thought about converting, but haven’t brought myself to do it yet.

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Regardless of how much butter, even with the pasta, my dinner totaled 426 calories. =)

Now…dandelion greens…my husband went to 3 stores before he finally found them (which is odd, cuz I’ve seen them before, but of course when you’re looking for them, they’re nowhere to be found).  Dandelion greens are a very bitter leafy green.  I find them to be similar to collard greens, which I’m not a fan of (raw, at least).  The flavours of the fish, from the lemon and butter, definitely helped ease the bitterness, but…it was very, very bitter.  If you are not a fan of bitter leafy greens, I’d suggest substituting another “fancy” lettuce, such as baby spinach or arugula.

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This dish is ready in a flash (literally, less than 10 minutes, including prep time and cook time).  And it was just so pretty.  And classy.  I’m sold!

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Pan-Fried Halibut, Lemon Butter, and Dandelion Greens

serves 2

Ingredients:
-2 slices halibut (or any other white fish…mine were 4oz/ea, but a common size is 6oz)
-2 handfuls dandelion greens
-3tbsp butter
-juice of half a lemon
-salt + black pepper

Directions:
-Heat the butter in a pan until it sizzles.
-Add the halibut and cook 2-3 minutes on the first side, then 1 minute on the other. Season with salt and pepper.
-Remove from the heat and squeeze in the lemon juice.
-Serve the fish on the greens and drizzle the leftover butter from the pan on top.