Broccoli – RefreshHer

With mid-October upon us this week, hearty, comforting soups are on my mind for supper meals. My husband and I really love Soup season. I have a pretty big variety of soup recipes that I have made over and over through the years. Maybe part of the reason we enjoy them is because of the memories of cool nights our round oak table accented with dripping candles, my harvest-colored bowls, fall cloth napkins, and my playlist I named, “Autumn” playing on Alexa. It’s cozy, homey and inviting. Fall perfection.

A couple weeks ago I had some purchased some broccoli to make, “The Best Broccoli Soup.” I’ve shared this in the past, but like so many of my recipes, I had shared it with another recipe, and it didn’t get a good spotlight. I wanted to share it before your soup season gets rolling. This recipe feeds a family and is so cost-effective. The night I made this, my daughter and her family dropped in and I invited them so stay for dinner. There was plenty for the six of us.

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I love integrating fish into our weekly menu, in an effort to eat healthy. Cooking light created a recipe for crispy fish in the oven. This was a great alternative to frying and still gave a nice crunchy exterior! Don’t be afraid of the pineapple ketchup that accompanies this recipe! It’s merely a sweet and sour taste that is a nice change from tartar sauce!

We enjoyed this with potato wedges instead of fries. I also served this fresh Broccoli Salad, made from our garden-fresh broccoli! It was the perfect accompaniment!

What a Delicious meal!

Crispy fish with pineapple ketchup

Ingredients

Cooking spray
2 cups cornflakes – I used crushed Rice Krispies and it worked great.
1 teaspoon grated lemon rind
1 teaspoon freshly ground black pepper, divided
1 tablespoon fresh lemon juice
1 large egg
1 pound tilapia fillets (I used whole pieces of Polluck), cut into 4 x 1-inch pieces (about 12 pieces)
1/4 teaspoon kosher salt
1/2 cup cubed fresh pineapple
1/3 cup reduced-sugar ketchup (such as Heinz)
1 teaspoon lower-sodium soy sauce

Step 1

Preheat oven to 425°.

Step 2

Place a wire rack on a large baking sheet. Coat rack with cooking spray. Place cereal in a large zip-top bag; roll with a rolling pin until crushed. Place crushed cereal, rind, and 1/4 teaspoon pepper in a shallow dish. Combine juice and egg in a shallow dish, stirring with a whisk.

Step 3

Sprinkle fish evenly with 1/4 teaspoon pepper and salt. Dip fish in egg mixture; dredge in cereal mixture. Arrange fish on prepared rack; bake at 425° for 12 minutes or until fish flakes easily when tested with a fork.

I did not cut my fish into sticks;
I baked it as whole pieces.

Step 4

Combine remaining 1/2 teaspoon pepper, pineapple, ketchup, and soy sauce in the bowl of a mini food processor; process until smooth. Serve ketchup mixture with fish sticks. I left the fresh pineapple chunks as pieces and we loved the texture in the Ketchup!

This is a nice crispy fish with just the right amount of flavoring. I will definitely repeat this menu!

With love from my country kitchen,

Tag: Broccoli

The Best Broccoli Soup for Soup Season

Crispy Oven-baked Fish with Pineapple Ketchup

Crispy fish with pineapple ketchup

Ingredients