Crunchy Baked Flounder

From Cooking Light



Ingredients:
1/2 cup panko
1/2 cup grated Parmesan
3 tablespoons unsalted butter, melted
4 flounder fillets (1 1/2 lb.)
Salt and pepper

Directions:
Preheat oven to 425°F. Mist bottom of a large baking dish with nonstick cooking spray. Combine panko, Parmesan and butter in a small bowl and stir mixture well.

Sprinkle both sides of flounder generously with salt and pepper. Arrange fish in prepared baking dish. Sprinkle panko-Parmesan mixture over fish. Bake until fish is cooked through and crumbs are golden, about 15 minutes. Serve immediately.

Comments:
Seriously easiest dish ever. I don't know that I've ever had flounder before and while I'd say it's "fishier" than pollock or cod, it was still bland enough that I could eat a piece of it without smothering it in Miracle Whip. Man, I wish I liked fish more because it's supposed to be so good for you...

Adam Cooks: Baked Haddock

We can't for the life of us find the recipe used for this meal. It's lost in the maze of the internet... but it was good! Fish breaded with panko and baked.

Crispy Fish with Lemon-Dill Sauce

From Cooking Light



Ingredients:
2 large egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
4 (6-ounce) skinless cod fillets
1 teaspoon black pepper
1/2 teaspoon salt
Cooking spray
1/4 cup canola mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh dill
Lemon wedges

Directions:
1. Preheat broiler.

2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.

3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Comments:
I sprang for the panko this time but I'm not sure I'd bother with it again. It's expensive, yo! There has to be a way to make my own... Anyway, this was ok. I was a bit under the weather so I ate even less of the fish than I usually would have. But the tartar sauce was yummy. And have I told you how much I LOVE those smiles? :)

Broiled Tilapia Gyros

From Cooking Light



Ingredients:
Fish:
1 1/2 pounds tilapia fillets
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray

Tzatziki:
3/4 cup plain 2% reduced-fat Greek yogurt
2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced

Remaining ingredients:
4 (2.75-ounce) Mediterranean-style wheat flatbreads (such as Toufayan)
1/2 cup vertically sliced red onion (about 1/2 small onion)
1 ripe avocado, peeled and cut into 12 thin slices
1 medium tomato, thinly sliced
1/2 small English cucumber, thinly sliced (about 1/2 cup)

Directions:
1. Preheat broiler.

2. To prepare fish, brush fish with oil; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

3. To prepare tzatziki, combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.

4. Spread 2 tablespoons tzatziki in the center of each flatbread. Divide fish evenly among flatbreads. Top each serving with 2 tablespoons onion, 3 avocado slices, 2 tomato slices, and about 6 cucumber slices; fold in half.

Comments:
A couple steps, but overall not too hard. I left some stuff out, but it seemed to be ok. Of course, I don't know firsthand, but Adam didn't complain!

Cornmeal-Crusted Catfish

From Rachael Ray 365: No Repeats #236



Ingredients:
2 tbsp EVOO
4 6-8oz catfish fillets
1 cup yellow cornmeal
salt & pepper

Directions:
Preheat the oven to 400 degrees.

Preheat a large oven-safe nonstick skillet over medium-high heat. Add the EVOO. Season the catfish with the salt and pepper and coat evenly and completely in the cornmeal. Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8-10 minutes, until the fish is firm to the touch and opaque.

Comments:
This is only half of the whole meal - Adam wasn't interested in the Green Rice Pilaf, which was fine with me because this fish "recipe" was ridiculously easy. I made myself a chicken breast on the George Foreman, but Adam said the fish was really good.

Oven-Fried Fish Nuggets

From Taste of Home



Ingredients:
1/3 cup seasoned bread crumbs
1/3 cup crushed cornflakes
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds cod fillets, cut into 1-inch cubes
Butter-flavored cooking spray

Directions:
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.

Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

Comments:
Very basic, simple recipe. They turned out well and I even ate them too!

Crispy Fish with Lemon-Dill Sauce

From Cooking Light



Ingredients:
2 large egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
4 (6-ounce) skinless cod fillets
1 teaspoon black pepper
1/2 teaspoon salt
Cooking spray
1/4 cup canola mayonnaise
2 tablespoons finely chopped dill pickle
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh dill
Lemon wedges

Directions:
1. Preheat broiler.

2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.

3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Comments:
I went all out here, buying fresh dill and an actual lemon. But I did cheap out and just use regular old bread crumbs that I made. Eh. And you know what? I actually ate a whole piece of fish. Very impressive, if you know my history of fish hating. It wasn't great, but it wasn't totally gross. I think the dipping sauce might have helped with that part. Adam thought it was too lemony, but I didn't mind it.

Alaskan Cod and Shrimp with Tomato

From allrecipes.com



Ingredients:
2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
1/2 pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano

Directions:
Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown; add the tomatoes and mix well until juicy; stir in 1 teaspoon oregano. Lie the cod and shrimp into the mixture; season with salt; cover and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Comments:
I had every intention of eating the fish part of this one. I tried a corner and was done. I'm sorry, I just don't like fish. At all. Adam liked it though.

Broiled Tilapia Parmesan

From All Recipes.com



Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Comments:
Another not so great to look at dish. This looked just fine when I took it out of the oven, but then it all fell apart when I put it on the plate. Oh well. I didn't eat this, but I'm told it was good.

Blackened Catfish

From The Biggest Loser Cookbook



Ingredients:
1 small (1/4 pound) catfish fillet
1/4 tsp blackened seasoning (or to taste)
1/2 tsp grated Parmesan cheese

Directions:
Preheat the oven to 450. Lightly mist a small baking sheet with olive oil spray. Place the catfish, smooth side down, on the sheet. Sprinkle with the blackened seasoning and cheese.

Bake for 10 to 12 minutes or until the fish flakes easily with a fork.

Comments:
Hard as we tried, we could not find blackened seasoning anywhere. So Adam did some sleuthing online and came up with a recipe:

1 tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano

So this is what I used. Apparently it packs quite the punch so use it carefully!

Sailor Sandwiches with Caesar Mayo

From Taste of Home



Ingredients:
1/4 cup 2% milk
1/4 cup cornmeal
2 tablespoons all-purpose flour
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cod or haddock fillets (6 ounces each)
1 tablespoon butter, melted
CAESAR MAYO:
4 teaspoons grated Parmesan cheese
4 teaspoons mayonnaise
4 teaspoons Extra Virgin Olive Oil
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic powder
1/2 teaspoon ground mustard
1/4 teaspoon hot pepper sauce
SANDWICHES:
2 kaiser rolls, split and toasted
2 lettuce leaves
1 small tomato, thinly sliced
2 slices sweet onion

Directions:
Place milk in a shallow bowl. In another shallow bowl, combine the cornmeal, flour, cheese and seasonings. Dip fish in milk, then cornmeal mixture.

Place on a greased broiler pan; drizzle with butter. Broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.

Combine the mayonnaise ingredients; spread over rolls. On roll bottoms, layer the fish, lettuce, tomato and onion. Replace tops.

Comments:
Fairly simple, although I never know when fish is done so I usually end up calling Adam over to check. I don't like fish and the fact that I ate half of this sandwich is pretty amazing. The mayo is yummy - I saved the leftovers of that and will probably throw it on something tomorrow for lunch. The fish is ok, but not my thing. Adam said it would be fine without the "sandwich" part too.

Fish 'n' Chips

From Everyday with Rachael Ray



Ingredients:
Salt and pepper
2 sweet potatoes (1 1/2 pounds), each cut into 12 wedges
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped flat-leaf parsley
Cooking spray
1/3 cup cornmeal
1/3 cup whole wheat breadcrumbs
3/4 cup buttermilk
Four 5-ounce skinless, boneless tilapia fillets, each cut lengthwise into thirds

Directions:
Position racks in the upper and lower thirds of the oven and preheat to 450°.

On a foil-lined baking sheet, toss the sweet potatoes with the olive oil and 1 tablespoon parsley; season with salt and pepper. Spread in a single layer and bake on the lower rack until tender and crisp around the edges, about 20 minutes.

Meanwhile, coat another foil-lined baking sheet with cooking spray. In a medium bowl, whisk together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, combine the buttermilk and fish, turning to coat. Working with 1 piece at a time, coat the fish with the cornmeal mixture; transfer to the prepared baking sheet. Spray the fish with cooking spray; bake on the upper rack until golden-brown, 12 to 14 minutes.

Comments:
Adam picked this out but apparently had told me not to make the sweet potato part. I guess I forgot. Oops. He tried one and made a great dramatic show of how it almost killed him. *sigh* Good thing I only got one sweet potato instead of two. He did like the fish though, so that's good. :)

Pan Fried Jerk Salmon

From The Biggest Loser Cookbook



Ingredients:
1 tsp jerk seasoning
1 small boneless, skinless salmon fillet

Directions:
Rub the seasoning into the salmon to coat all sides.

Place a small nonstick skillet over medium-high heat until it is hot. Place the salmon in the pan, smooth side down. Cook for 2 minutes per side. Reduce the heat to medium. Cook for 2 to 3 minutes per side, or until the salmon is opaque.

Comments:
Obviously for Adam. I totally used too much jerk seasoning and it was way too hot. Even for him. The man with the tongue of steel. Whoops. Other than that, it was fine.

Tilapia Baked in Couscous

From Everyday with Rachael Ray



Ingredients:
One 10-ounce box couscous
1/2 cup slivered almonds
1/4 cup sun-dried tomatoes, finely chopped
1 tablespoon ground cumin
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
Four 8-ounce tilapia fillets
3 tablespoons chopped flat-leaf parsley

Directions:
1. Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.

2. Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

Comments:
This was totally easy and although I left out the tomatoes (we don't like them), it still tasted good. Adam didn't like the lemon flavor - it was too strong for him - but I was ok with it. I took the couscous and combined it with leftover beans from the tostadas and chicken from the crepes. Yummy dinner. And used leftovers. Rockin'.

Scrod Filets with Crispy Potatoes

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
1 large Idaho or Yukon Gold potato, peeled and thinly sliced
1/2 Bermuda or Vidalia onion, thinly sliced
2 ounces olive oil
salt & pepper
1/2 tsp paprika
1 tsp dried thyme
8 ounce scrod filet
Juice of 1/2 lemon
1 tsp butter
Nonstick cooking spray

Directions:
1. Preheat the oven to 375F. Combine the olive oil, salt, pepper, paprika, and thyme. Toss the potato and onion in the mixture.

2. Prepare an 8" pie pan with nonstick spray. Spread the potatoes and onions in the plate and bake for 35 to 40 minutes, or until the top layer is crisply brown and the inside layer is soft.

3. Place the fish on top, sprinkle with lemon juice, and dot with butter. Bake another 10 minutes, or until the fish flakes.

Comments:
I doubled this recipe so I had to adjust a little in both cooking vessel and time. I also used cod since I couldn't find scrod (which, the book tells me, is a young codfish, similar to haddock.) Overall, not a bad dish. I didn't eat the fish, but the potato and onion dish was good.

Baked Parmesan Roughy

From Taste of Home's Simple & Delicious October 2008 (another subscriber only)



Ingredients:
crushed cornflakes (we don't eat cornflakes but I had some old corn chex in the cupboard so I just used those instead)
Parmesan cheese
salt
eggs
milk
orange roughy

Comments:
This is another recipe that Adam picked out. It was super easy, pretty quick, and although it seems like most of the breading evaporated or went missing, he still ate it all up.

Oven-Fried Catfish Sandwiches

From Cooking Light, April 2008



Ingredients:
flour
paprika
garlic powder
salt & pepper
egg whites
cornmeal
catfish fillets
cooking spray
rolls

Comments:
I did a little modification on this one since I totally spaced and forgot to get rolls and Adam didn't want the special mayo or veggies on his sandwich. This was simple to make, a basic breading and baking process, and Adam liked it. I used regular mayo, made it an open-faced sandwich on a hotdog bun, and added some cheese. Not exactly how it was meant to be, but it works.