The meal I’m sharing today reminds me of childhood, only we’re going to take something simple and make it a little more special!
I love fish, but I especially love a fish sandwich! I recently tried a Cooking Light recipe for Catfish Po’boy with Hoisin-Peanut Sauce. It was as amazing as it sounds! I used frozen catfish filets and we grilled them. That alone added a great flavor to the fish, and of course it cooked up in no time. This peanut sauce takes it up a whole new notch, adding great flavors to the sandwich!
Most times if I ask guests that are coming to my home for a meal if they have any foods they don’t enjoy eating, they will often say fish. I get that because some recipes for fish are just stinky and bland.
But the recipe I’m sharing today is so good that it would make a great restaurant menu item. The ingredients are simple, but add incredible flavor and texture to the fish. It is above ordinary for something that’s fixed at home. Like most fish recipes, this is super fast to pull together because it doesn’t require long in the oven, making this a great weeknight menu.
I served this with oven-roasted potatoes and a seven layer salad. It was a delicious meal! If you are a nominal fish fan, I hope you will try this great recipe from taste of home.
Dijon Crusted Fish
3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish – (I didn’t add this)
2 tablespoons grated Parmesan cheese, divided
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted
Preheat oven to 425°. Mix the first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baling sheet coated with cooking spray; spread evenly with mayonnaise mixture.
Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Easy, fast and delicious!! I should also add, “healthy!” Its only 214 calories per filet! You might just being having fish mire often after trying this recipe!
It’s crazy how our taste buds “grow up” as we do, isn’t it? I feel like I’ve ventured out a whole lot more in recent years, enjoying more spice than I ever would have tolerated. My husband has definitely branched out in his food choices. He grew up on the basic meat and potatoes diet, and then he married a girl who loves to try new recipes each week! He’s been so accommodating and has willingly tried everything I put on the table.
One area we’ve both grown to appreciate is sushi – him even more so than me. I love the fish – I don’t always love the additions. Knowing his love for sushi, I decided to venture out and try an easy “sushi” kind of appetizer for our Valentine’s dinner. Wow! We both LOVED it!
This recipe is from one of my favorite food blogs – Skinny Taste. She calls this a Spicy California Shrimp Stack. It’s not wrapped in the sushi paper – instead, you pile each ingredient into a measuring cup, pack it in, then flip it over onto the plate. It’s then topped with a drizzle of soy sauce and Sriracha Mayo. If you don’t have Sriracha, don’t worry – I used hot sauce in its place and it was delicious!
My stacks aren’t quite as pretty as hers, but my measuring cups aren’t straight sides – they’re sloped, so my are more like “domes” than stacks! It didn’t change the taste, and that’s all that matters!! Here’s the simple recipe and instructions I found on her site:
Spicy California Shrimp Stack – From Skinny Taste
1 1/3 cups cooked brown rice – I usually always make extra and keep it in the freezer. So handy!
2 tablespoons rice vinegar
8 ounces cooked shrimp, peeled and tails removed
1 cup diced cucumber, about 1 small
1 teaspoon chopped fresh chives
1/2 cup mashed avocado, about 1 medium
4 teaspoons sesame seeds
4 teaspoons reduced-sodium soy sauce
4 teaspoons mayonnaise – I used light mayo
1 teaspoon sriracha sauce – I used hot sauce
Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
Repeat with remaining ingredients.
This was a great appetizer, but would be a wonderful lunch, too! I’m still dreaming about the way it tasted with that spicy mayo on top. Mmmm. I can’t wait to make it again!
Are you a sushi eater? If you like shrimp cocktail, I think you’ll love this recipe!
What food do you eat today that you wouldn’t have eaten in years past?
It amazes me how cheaply, yet how well we can eat at home. A dinner of a pound of shrimp would be pretty high at a restaurant. Last week I made Tandoori Grilled Shrimp Skewers for under $10. We got four FULL skewers and two meals out of it, and was it ever scrumptious!! Also, as I always say, fish is a super fast meal. Because these were grilled, my kitchen didn’t even get heated up. Is that enough positives to make you want to try them for yourself?
This marinade is a lighter version and only needs 15 minutes to coat the shrimp and make it so flavorful. Grilling the shrimp only takes 2-3 minutes in each side. Dinner is ready in under 30 minutes!
Tandoori Grilled ShrimpSkewers
1/3 cup(s) , or plain non fat Greek yogurt
kosher salt, 1 1/2 tsp
fresh lemon juice, 1 1/2 tsp
olive oil, 1 1/2 tsp
curry powder, 1 tsp
ground cumin, 1 tsp
ground coriander, 1 tsp
granulated garlic,1 tsp
ground ginger, 1/2 tsp
uncooked shrimp, 1 pound(s) , large, peeled and deveined
cooking spray, 1 spray(s)
cilantro, 2 Tbsp , fresh, chopped
Combine yogurt, salt, lemon juice, oil, curry powder, cumin, coriander, garlic and ginger in a large bowl; add shrimp and toss to coat. Marinate for 15 minutes at room temperature or covered, up to 2 hours in refrigerator.
Divide shrimp among 4 metal or wooden skewers (if using wooden skewers, make sure to soak them for 20 minutes before use).
Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Grill skewers until shrimp are cooked through (opaque) and slightly firm, flipping once, about 2 to 4 minutes per side. Serve garnished with cilantro.
The next time you think you should just go out for dinner, think about something this fast, this delicious, and this cost-effective instead. You get choice seating, a view of HOME and a satisfied appetite! I can’t wait to make these again!!
If you grimace at the thought of Fish Tacos, it’s probably because you’ve never had a really tasty one! We are HUGE taco fans in any shape or fashion, so I am always willing to try a new recipe for our favorite fare because they come together in under 30 minutes, they’re healthy when broiled, and they’re so yummy!
I recently came across a new recipe for Fish Tacos in my favorite source – a Cooking Light Magazine. If you’ve been with me for any length of time, you know I adore their recipes. They did not disappoint! This has become my new favorite Fish taco recipe! Their recipe has a little kick added, which I have found the fish really needs in order to be exceptional. Don’t worry if you don’t have all the seasonings, just wing it and enjoy! I’ll share my substitutions and omissions in the following recipe.
Smoky Tilapia Tacos
1 teaspoon garlic powder
1 teaspoon Spanish smoked paprika –I used regular paprika
1/4 teaspoon ground coriander – I left this out
1/4 teaspoon freshly ground black pepper
3/8 teaspoon kosher salt, divided
2 pounds tilapia fillets – I used frozen Polluck
1 tablespoon olive oil
1 tablespoon finely chopped fresh cilantro – I’m not a huge fan, so I omitted this
Combine first 4 ingredients and 1/4 teaspoon salt. Brush fillets with oil, and sprinkle with spice mixture. Place fillets on a baking sheet. Broil 6 minutes or until fish flakes easily when tested with a fork.
Combine remaining 1/8 teaspoon salt, cilantro, chilies, and avocado in a bowl; lightly mash with a fork.
Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide avocado mixture and fish among tortillas. Serve with lime wedges.
To accompany the tacos, Cooking Light suggested a recipe for Pinto beans which are canned, and are cooked very similarly to the way I share here. Then they are topped with the best cream! I added this cream to the tacos, too, which gave them such a full flavor! These take only Minutes to put together!
My husband declared he’d rather I never fix refried Beans again, and only serve these with Mexican food. I heartily agree! I bet you will, too!
Simmered Pinto Beans with Chipotle Sour Cream
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup unsalted chicken stock
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can unsalted pinto beans, rinsed and drained
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
3/4 cup reduced-fat sour cream
3 tablespoons low-fat buttermilk
1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
How to Make It
Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion, bell pepper, cumin, and garlic; sauté 2 minutes. Add stock, salt, black pepper, and beans; simmer 7 minutes. Stir in juice and parsley.
Combine remaining ingredients; serve with beans.
Refresh your Taco Tuesday by fixing a fishy version with a side of the BEST beans you’ve ever eaten!