Healthy Baked Corn-flake Crusted Fish

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I am still hunting for really good fish recipes.  So far, my fave way to eat our fresh fish is either my husbands amazing civeche or my baja fish tacos.  I tried baking the fillets, but didn't really enjoy it much.  Tried pan searing...eh.  It was okay.  

Then, I found this recipe.  I love that it's not fried (since I fry my fish tacos) and that it is super easy to do.

We had friends over and the fish didn't last long at all.  The corn flakes were nice and crunchy and the fish was so tender.  We used grouper, but you could use any nice flaky fish for this.  Totally going into the fish rotation!

Ingredients

4 (6-ounce) grouper or other firm white fish fillets
1/2 teaspoon ground red pepper flakes
1/4 teaspoon cumin
1 1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
1 large egg white
3/4 cup crushed cornflakes
Vegetable cooking spray
1 Lemon, cut into wedges

Directions

1. Preheat oven to 425°F. Spray a large baking pan with cooking spray or line with nonstick aluminum foil. Spray a rack with cooking spray.
2. Sprinkle fish with red pepper, paprika, cumin, salt, and 1/8 teaspoon black pepper.
3. Place flour in a shallow dish. Whisk egg white and 1 tablespoon water in a medium bowl. Place cornflake crumbs in a shallow dish. Dredge fish in flour, shake off excess, and dip in egg white mixture. Dredge in cornflakes, coating completely.
4. Place the prepared wire rack coated with cooking spray inside the large baking pan. Arrange fish in a single layer on rack; coat top of fish lightly with cooking spray, and bake 12 to 15 minutes or until crisp and browned. Serve with side salad and lemon wedges.

recipe from Coastal Living

Tuna, Buccatini & Lemon

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Wandering through the grocery store today....trying to figure out what I could whip up for lunch for me and the girls.  We decided we wanted pasta of some sort, but I wanted something other than the normal red sauce.  Then I remembered a yummy dish my friend mentioned she has made many times before.  Using simple ingredients, this dish is ready in no time.
I was a bit skeptical...I'm not a big canned tuna fan.  I was worried that this dish would just fall a little flat for me in the flavor department.  I was wrong.  (shhhh, don't tell me husband I know how to say that sentence!)
Full of flavor, good punch of protein from the fish and cheese, and my girls loved it. (so did I...I had to helpings)
Make use of those pantry items and through together this tasty dish for a quick lunch or weeknight dinner.  I used Buccatini because that was all I had.  Regular spaghetti works perfect too.  

Ingredients:
1lb spaghetti
2 Tbsp olive oil
1 clove garlic, minced
4 Tbsp parsley, finely chopped
1 tin of tuna fish in oil, drained (you want the oil packed version so you don't end up with dry fish)
1 lemon, juiced
3/4 cup shredded Parmesan cheese
2 Tbsp butter, cut into small pieces
salt and pepper, to taste


Directions:
Bring a pot of water to boil (add salt if you like) and cook pasta according to directions..you want al'dente.
When the pasta is done, drain and place in a bowl that you have pre-warmed in the microwave.


While the pasta is cooking, heat the olive oil over low heat.  Add the garlic and parsley and stir continually while gradually adding the tuna fish.  Keep the heat low so that none of the ingredients change color.  You just want to heat everything through.


Add the "sauce" to the pasta and stir to combine.  Then add the lemon juice, cheese and butter. Mix.  Season with salt and pepper to taste.  (add some red chili flakes for a nice kick!)
Stir well and serve at once.

Pan Grilled Fish and Shrimp Tacos

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We've been living here in Saudi for 3 months (hubby for 6) and we still don't have a grill.  There has to be something seriously wrong about that.  I mean, for my 23rd birthday my dad gave me money to go an buy my own grill!  Surprisingly we seem to be getting on just fine without one.  We'll pick one up soon I suppose, but in the meantime I purchased one of those cute little pans with the raised bits to make cute little grill marks.
We went to the local fish market on Friday and bought some more prawns and grouper.  Cooked some up that day at a park BBQ, but left the rest at home.  If I was lucky enough to find tortillas at the store (around here you never know what you'll find at the store on a day to day basis), I knew I wanted to make fish and shrimp tacos.
So, I was one very happy lady when I found some salsa flavored tortillas.  As much as I would have preferred corn, I was just happy to get tortillas at all.
I just loved this recipe...but the best part was the Mango-Radish Salsa.  (click the link for the recipe) Oh my was that good.  I will be making these tacos again very soon!!  (wish I still had some left over!)

Mango-Radish Salsa

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This is the recipe for the salsa to go with my Pan Grilled Fish and Shrimp Tacos.  But, if you're like me...you may just find yourself eating this right out of the bowl.  I think it helped that I managed to pick out an extremely ripe mango that was super sweet.  But all the flavors mixed together just work.  Love the bit of kick from the chili powder.  

Try this with other fish dishes or even as a side dish by itself!  

Happy cooking!

Mango-Radish Salsa:

1 mango, diced
4 red radishes, diced small

1/4 cup red onion, diced

1 tablespoon chili powder

1/2 bunch fresh cilantro, leaves chopped

1 lime, halved and juiced
Kosher salt and freshly ground black pepper

Directions:
Combine all ingredients in a bowl.  Toss gently.  Add lime juice and toss again.  Season and refrigerate until ready to use. 

serve with Pan Grilled Fish and Shrimp Tacos

Mexican Beer Battered Fish Tacos

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I don't think I ever ate a fish taco until I moved to Cali.  Now, I can honestly say, I love them.  But, I'm in love with the nice, fried kind...not the healthy grilled kind.  Go figure.  But, that's okay, if you can't have a few sinful dishes every now and then...well, that's just not livin'!  

I found this recipe on Food Network.  It got rave reviews so I just had to give it a try.  I've never made the fish using a batter before...and, wow, these just turned out great!  Nice and crispy with wonderful flavor.  I really liked the white sauce with it, but the tomatillo sauce I bought was very mild, wish it would have had a bit more kick.  All in all, I would totally make these again...though, in Saudi, I may have to get more creative...no beer and all.  :(

Ultimate Fish Tacos

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Time to get some fish back on the menu.  Living in Cali I have finally learned to be open to fish tacos...and I've found I really like them.  This recipe got great reviews, so I'm going to give it a shot.  I'll cut back the spice a bit for the sake of the kiddos.  :)  There seem to be a lot of ingredients, but you can chose to make the mayo and salsa or leave it out.  I'm going to make both...why not, and I'll puree the salsa so the kids won't have to worry about chunks of whatever.