Hi!!! *waving* Do you remember me? Well I’m back with a whole bunch of recipes to be posted and some fun stuff about the all the cool things I have been doing. I need to pace myself though. It’s been a while and I need to inch back in slowly…
To start I am giving you a recipe that has become one of our favorites. So much so that in the past 2 weeks I have made it 2 time with different fish just to see how I liked it! This recipe can also be made in about 30 minutes making it a real winner in my books!!!
My sister first made this for me when I was up in Toronto mid April for the girls Spring Break. She got it from the LCBO Food & Drink Magazine. Unfortunately we don’t get the magazine here in the US but we can get the recipes online.
Baked Fish Sandwiches with Modern Coleslaw (adapted from LCBO Food & Drink Winter 2011)
Serves 4
1 lb haddock or red snapper fillets, cut into 3- to 4-inch pieces (I used the frozen cod and tilapia from Costco and just used 4 pieces thawed.)
½ cup flour seasoned with salt and pepper
1 large egg beaten with salt and pepper
½ cup dry plain bread crumbs
1/2 cup panko
1 Tbsp chopped parsley
preheat oven to 425F
1. Pat fish dry with paper towels. Dip fish in seasoned flour, shake off excess and dip fish in egg. Mix bread crumbs and parsley on a plate and coat fish. Reserve.
2. Place fish on a parchment lined baking sheet and bake in oven until golden brown. This should be about 10-20 minutes (I know that’s a huge range there but it will al depend on how thick you fish is).
3. Serve the fish in a soft roll (I used the sandwich thins) with tartar sauce and modern coleslaw (recipe below) right on the roll.
Modern Coleslaw (adapted from LCBO Food & Drink Winter 2011)
2 cups slivered napa cabbage (I used regular cabbage)
1 cup julienned English cucumber (regular cucumber – English Cuke is about $2.50 here!!!)
1/2 cup slivered red onion
2 tbsp slivered basil (I used 1 tsp dried basil leaves)
2 tbsp rice vinegar (I used seasoned rice vinegar)
1 tbsp olive oil
Salt and freshly ground pepper
Combine cabbage, cucumber, onion and basil in a large bowl. Sprinkle with rice vinegar and olive oil and season with salt and pepper to taste. Serve on top of fish sandwich.
To start I am giving you a recipe that has become one of our favorites. So much so that in the past 2 weeks I have made it 2 time with different fish just to see how I liked it! This recipe can also be made in about 30 minutes making it a real winner in my books!!!
My sister first made this for me when I was up in Toronto mid April for the girls Spring Break. She got it from the LCBO Food & Drink Magazine. Unfortunately we don’t get the magazine here in the US but we can get the recipes online.
Baked Fish Sandwiches with Modern Coleslaw (adapted from LCBO Food & Drink Winter 2011)
Serves 4
1 lb haddock or red snapper fillets, cut into 3- to 4-inch pieces (I used the frozen cod and tilapia from Costco and just used 4 pieces thawed.)
½ cup flour seasoned with salt and pepper
1 large egg beaten with salt and pepper
½ cup dry plain bread crumbs
1/2 cup panko
1 Tbsp chopped parsley
preheat oven to 425F
1. Pat fish dry with paper towels. Dip fish in seasoned flour, shake off excess and dip fish in egg. Mix bread crumbs and parsley on a plate and coat fish. Reserve.
2. Place fish on a parchment lined baking sheet and bake in oven until golden brown. This should be about 10-20 minutes (I know that’s a huge range there but it will al depend on how thick you fish is).
3. Serve the fish in a soft roll (I used the sandwich thins) with tartar sauce and modern coleslaw (recipe below) right on the roll.
Modern Coleslaw (adapted from LCBO Food & Drink Winter 2011)
2 cups slivered napa cabbage (I used regular cabbage)
1 cup julienned English cucumber (regular cucumber – English Cuke is about $2.50 here!!!)
1/2 cup slivered red onion
2 tbsp slivered basil (I used 1 tsp dried basil leaves)
2 tbsp rice vinegar (I used seasoned rice vinegar)
1 tbsp olive oil
Salt and freshly ground pepper
Combine cabbage, cucumber, onion and basil in a large bowl. Sprinkle with rice vinegar and olive oil and season with salt and pepper to taste. Serve on top of fish sandwich.
