Panko Basa


If you enjoy catfish this is a lighter version of that. It’s great broiled, fried, or baked.

Panko Basa

Here are the Ingredients:

  • 2 large Basa filets
  • 2 eggs
  • 2 tablespoons cream
  • Panko crumbs
  • vegetable oil
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • lemon, thinly sliced
  • tartar sauce (see recipe)

Preheat oven 350 degrees

Take eggs, cream, and seasoning and whisk together with a fork. Pour in a container for dipping. Place Panko in a separate container for coating. Heat oil over medium high heat in a no stick pan. Dip fish into egg and coat both sides with Pank0. Place into heated oil and cook on both sides for 5 minutes each. Place on baking sheet and top with slices of lemon. Bake for 15 minutes and serve with homemade tartar sauce.

Baked Fish Taco


This taco is delicious and takes so little effort to make.
 

Baked Fish Taco
 
Here are the Ingredients:
  • 2 Tilapia filets
  • 1 cup potato chips, crushed
  • salsa, see recipe
  • guacamole, see recipe
  • garlic salt
  • all purpose seasoning
  • 1 tablespoon olive oil
  • 4 Artisan style multi-grain tortillas
Preheat oven at 375 degrees
 
Season fish with garlic and all purpose seasoning on both sides to taste. Sprinkle with olive oil an be sure to wet both sides. Cover both sides with crushed potato chips. Place on a non stick foil lined baking sheet and bake for 20 minutes. Heat tortillas and layer with fish, salsa and guacamole. So simple and yet so delicious.

Yogurt Marinated Salmon with Garlic and Dill Red Potatoes


This salmon has subtle yet delicious spiced flavors and instead of using a pungent rosemary I thought dill would be a nice accompaniment with these sweet red potatoes.
 
Yogurt Marinated Salmon with Garlic and Dill Red Potatoes
 
Here are the Ingredients:
  • 4 (6 ounce) skinless, boneless salmon fillets
  • 1 cup fat-free plain yogurt
  • 1/2 tablespoon cayenne
  • 1/2 tablespoon ground coriander seed, ground
  • 1 teaspoon salt
  • 1 sweet onion, sliced
  • 4 large red potatoes, rinsed and quartered
  • 4 large garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh dill, finely chopped
  • salt and white pepper to taste
Preheat oven at 375 degrees
 
Mix yogurt, cayenne, coriander, salt, and onion until blended. Pour into a gallon size ziploc bag and add salmon. Be sure to coat salmon by slowly moving around. Let sit in refrigerator for 24 hours for best flavor. Bring red potatoes to a boil in a medium pot and cook for 10 minutes. Remove and bring to room temperature. In a large nonstick frying pan over medium high heat, add olive oil until heated and then toss in garlic. Reduce heat to medium  and watch carefully not to burn garlic. Immediately add butter and stir until blended. Add potatoes and cook and toss until coated. Cook for 10 minutes and add dill, salt and pepper. Remove from heat. Meanwhile, remove salmon from bag and on a nonstick foil lined baking sheet and bake for 15 minutes. Serve and enjoy.

Spiced Grilled Salmon with Corn Salsa


You can’t go wrong with grilled salmon. Use your favorite grill pan with a touch of olive oil and it’s as close as you can come to your outdoor grill. You’re going to love it paired with this corn salsa.

Spiced Grilled Salmon with Corn Salsa
 
Here are the Ingredients:
  • 5 oz salmon, with skin
  • 2 cups sweet corn, frozen
  • ¼ cup red onion, finely chopped
  • 1 tablespoon jalapeno, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • ½ lime, juiced
  • ½ teaspoon salt
  • 1 ½ tablespoon coriander
  • 1 ½ tablespoon mustard seed
  • 1 ½ tablespoon cum seed
  • 1 teaspoon black peppercorn
In a small saucepan add corn to a ½ cup of water and cook over medium high heat.  Add salt and cook for 3 minutes. Strain and pour into a small bowl. Add red onion, cilantro, jalapeno and add lime, and olive oil and mix well. Chill in refrigerator for at least one hour. Meanwhile, heat a small cast iron skillet over medium high heat. Add all but peppercorn and toast for 3 minutes tossing as not to burn. Add peppercorn and remove from heat. Allow to cool and grind with spice grinder or mortar and pestle. Spread onto salmon, cover with plastic wrap and place into refrigerator and chill for an hour as well. Grill salmon on a grill pan for 6 minutes skin side down and then flip and cook for another 6 minutes. Serve with chilled corn salsa and enjoy!

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