That’s what dinner will be tonight. I stumbled across the recipe a few months ago when mangoes were on sale at Aldi’s. It was a big hit. I make it without the jalapeño, though. (Yes, I’m wimpy when it comes to peppers.)
Do you ever get venturesome with fish? I’ve learned a few things over the years, but tend to do the same stuff over and over. If you have anything new, do share!
I would shy away from the jalapeno (how do you make the tilde on your n?) only because I don’t like the surprise of biting into one. I might put in a dab of sambal oelek chili paste instead–still hot and tasty, but no gotcha.
Good idea about the chili paste. I have some thai red curry paste that might be good, too.
The tilde popped up when Chrome decided I’d spelled jalapeño incorrectly. (See! It happened again.)
Any good cod recipes out there? I made some last night that was really simple, but I always feel like Im over cooking.
I’ve made this with both tilapia and cod. It’s pretty simple – I got it as a complimentary recipe from a website called http://www.savingdinner.com which I think is a terrific resource especially for folks who don’t like to put menus together or search for recipes. I didn’t end up subscribing; however, my 20-something nephew does and thinks it’s great
Baked White Fish in a Garlic Crumb Crust
Serves 6
INGREDIENTS:
1 cup dried bread crumbs
1/2 cup chopped parsley
1 clove garlic, pressed
1/4 teaspoon salt and pepper
1/4 cup grated Parmesan cheese
1 pound white fish fillets (use whatever is
firm and affordable)
1 teaspoon butter, melted
1 teaspoon vegetable oil
Lemon wedges
COOKING INSTRUCTIONS:
Preheat oven to 325 degrees. On a plate, combine bread crumbs,
parsley, garlic, salt and pepper and Parmesan cheese. Rinse fillets
gently and pat dry; rub with butter and oil mixture and dip each
side in the bread crumb mixture. Bake for 15 to 20 minutes, or until
fish flakes easily when tested with a fork. Serve with lemon wedges.
HAPPY BIRTHDAY, CINDY!
Great recipes. I will be trying both in the near future. Thanks! I will also post a favorite salmon recipe when I have more time.
I’d use a habanero in the salsa. Get Manilla mangoes for this. I’d say the red pepper is optional.
I thought about substituting a Roma tomato for the pepper, but I already had one, so I used it.
As God for my witness, John Foust, I never dreamed I’d be talking recipes with you. It’s not a problem as long as you don’t venture over to the dark side.