Tuesday, February 1, 2011

#77 Parmesan-Panko encrusted Fish and Avocado Salsa

I have examined literally hundreds of recipes for grilled, baked and poached fish over the course of my life. Most of them have either too many ingredients or too many steps to follow. This is such a simple and tasty recipe that I even convinced my daughters to bake when they were in high school –sort of told them to make it with extra love and it would be baked in a jiffy.



 

For the fish

Fish filet- 2
Mayonnaise-1/4 cup
Parmesan cheese grated-2 Tblspns
Panko breadcrumbs- 2 Tblspns
A dash of hot sauce
Salt and pepper to taste

Method:
  1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil/
  2. In a plate, mix together Parmesan cheese and bread crumbs.
  3. In a small bowl, mix together the Mayonnaise, a dash of hot sauce, salt and pepper 
  4. Take each filet and dip in Mayonnaise sauce until completely coated.
  5. Dip in the dry ingredients until fully coated and place each filet on the broiling pan.
  6. Spray with Baking spray and broil until the fish is just done. Remove, serve with salsa.


For the Avocado Salsa

Avocado-1 scooped and cut up
Grape tomatoes-5 sliced up
Capers in juice-1 Tblspn
Onion- ¼ chopped fine
Garlic-1 crushed and chopped fine
Cilantro- 1 tspn
Lime juice- 1Tblspn
Cumin powder- a pinch
Red pepper flakes- 1 pinch
Salt and pepper to taste
Method
1. Place the avocados, onion, tomato, capers, garlic, and cilantro into a mixing bowl. Season with cumin,  red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.

To serve: Place the Fish filet on the plate and top with salsa and capers

1 comment:

  1. This salad is really looking so temptating . Love it
    Cook Healthy

    ReplyDelete

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