Thursday, May 21, 2015

Cooking with Blobby

It's a two-fer.  A main dish along with a side.

I suppose I could break them up into two, but nah. I'm a little lazy that way.

You know I'm always looking for a new way to prepare fish. I'm a little tired of butter and garlic sauces. I've tried mustard. I've tried mayo.  They're all find and good, but.....I needed something more.


Fish
Tilapia fillets - 4-6 oz each
Egg - 1
Cayenne pepper - 1/4 t
Tortilla chips - 1 cup, finely crushed
Lime juice - 1-2 T
Salt - 1 t
Pepper - 1/2 t

Tartar sauce
Mayo - 1/2 c
Garlic - 1 clove minced
Lime juice - 1 T
Jalapeño - 1. seeded and diced


Administer lime juice, then salt and pepper to both sides of the fish.


Dredge fish in beaten egg, then into the cayenne and tortilla mixture


Place on parchment paper.

Bake at 400F for 12-15 minutes.

For tartar sauce, you mix all ingredients into one bowl. Stir well enough so the lime juice is no longer runny and incorporates into the mayo.

Since it had a southwestern thing going on, I diced a tomato and threw it on after the fish cooked.

I really liked the flavours. The cayenne provided heat, as did the jalapeño. This definitely goes into the dinner rotation.



Then there's the side:  a version of smothered green beans.

I'm usually fine with spinach or broccoli as a side, but 710 wanted a change up. I get that. Like I usually say, the hardest part about making dinner is coming up with what to eat. Shopping, preparing and clean-up are the easier parts.

710 suggested green beans which are fine, but I had to find a way to make them interesting to me.

My sister does something with soy and sesame oil, but it seems I've been doing Asian inspired things a lot lately, so opted to find another method.

Smothered Green Beans

Green beans: 3/4 lb
Water - 1/2 c
Onion - 1/4 c chopped
Garlic - 1/2 t minced
Bacon - 3 thick strips chopped
Salt / Pepper


Cook bacon in pan until fat begins to render.  Add onion and garlic. 

Add beans and water. Cook until the water evaporates and the beans are tender. (add more a little more water, if initial water boils away and beans are still not tender.)

Season with salt and pepper and serve. 


It all worked very nicely. I let the bacon cook too long after I added the beans. But very crispy bacon is still bacon. I just needed to time the fish cooking with the beans better so that nothing overcooked. 



Good enough for mid-week, but good enough for company too. 

4 comments:

Bob Slatten said...

Crunchy Spicy Fish?
I'm in!

Erik Rubright said...

The green beans and bacon are my favorite. The Husbear cooks then that way for me. 😉

Erik Rubright said...

*them, dang it

Mark in DE said...

Crunchy spicy fish sounds nice. I hate cooking.