Tired of boring fish for dinner? My recipe for Crunchy Panko Crusted Cod using Panko bread crumbs will take your fish to a whole new delicious crunchy level! Get the recipe at: http://mysweetmission.net/2013/08/crunchy-panko-crusted-cod.html Nutrition: http://myrecipemagic.com/recipe/recipedetail/crunchy-panko-crusted-cod
Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did.
These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions. Check the recipe page for a new twist that turns them into Eggs Benedict for your weekend brunch!
In West Africa, pepper sauce is an essential partner for puff-puff, grilled meat , fish and eggs or splendid with any food. There is just something about pepper sauce that takes a dish from bland, boring to flavorful and enjoyable. As you might have guessed pepper sauce is sparkingly hot because of the refreshing taste of …
Broccoli stuffed talapia. Modified by adding 1 C. extra broccoli, doubled the Greek yogurt and added equal parts 'payleo' mayo (basically any homemade mayo-its not hard to make mayo without additives) and 3/4 C. brown rice, thawed the talapia in an Italian rub, and used the yogurt/broccoli mixture as a base in a casserole dish (instead of a filling) with 5 medium fish layered on top (it soaked up the juices beautifully ). Gabe not only enjoyed *broccoli*, he practically licked the plate.
BAKED PARMESAN CRUMBED FISH ~ Says: Packed generously with a thick, crunchy coating of parmesan and garlic breadcrumbs, this is one fish that everyone is sure to love. Using this recipe, you'll get perfectly golden crumbs and perfectly cooked fish every time. And the clincher? It's on the table in just over 10 minutes. I made this using perch fillets (skin off) but you can use any firm white fish fillets.