Fish and Chips: Basil Baked Tilapia & Sweet Potato Fries

3/5/2012

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This is one of my favorite fish recipes that I have been making for years.  It is worth buying fresh basil for if you don't have any on hand.  The fries are delicious - I could eat them every night! I finished it all off with a side of steamed snow peas and glass of Riesling.

Basil Baked Tilapia
Source: recipezaar.com (which is now food.com)
  • ½ cup white wine
  • 1 tablespoon butter
  • 1 cup fresh basil leaves
  • 4 thin fish fillets , like tilapa
  • 1 lemon, juice of (3 tablespoons)
  • ½ teaspoon onion powder
  • 2 tablespoons plain breadcrumbs (I use Panko if I have them on hand)
  • paprika
  • salt and pepper
Directions:
  1. Preheat oven to 450*.
  2. Pour wine and butter into glass measuring cup and microwave on high until butter begins to melt, about 1 minute.
  3. Spread basil leaves over bottom of 9 X 13 glass baking dish, reserving a few large ones for the top of the fish.
  4. Place fillets over the remaining basil.
  5. Remove the wine mixture from the microwave and add fresh lemon juice.
  6. Stir or whisk the wine mixture and pour over the fish.
  7. Season the fish with the salt and pepper.
  8. Sprinkle the onion powder and bread crumbs evenly over the fish, then add paprika.
  9. Cover the pan with aluminum foil, place in lower third of preheated oven, for 12 minutes.
  10. Uncover fish and continue to cook until fish is opaque and flakes easily with a fork, about 2-3 more minutes.
Sweet Potato Fries
Source: My own

  • 2 big sweet potatoes
  • About 1/4 cup of extra virgin olive oil
  • Kosher salt
  • Cinnamon

1. Preheat the oven to 425F. 
2. Peel the potatoes.  Slice them lengthwise, then cut into long strips.  Half lengthwise once more.
2. Drizzle with just enough olive oil to coat all sides of the potatoes when tossed.  Sprinkle with salt and cinnamon.  
3. Place on a baking sheet lined with aluminum foil.
4. Bake for 10 minutes, then turn each fry over.  Bake for an additional 10 minutes until tender when pierced with a fork. 
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Crab Stuffed Flounder

2/11/2012

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Matt's birthday is tomorrow, but I thought we'd start doing something special tonight.  This recipe will only be good if you spring for nice ingredients - jumbo lump crab meat (not claw) and really thick, fresh fillets (think Whole Foods).  Definitely a once-in-a-while meal as the meat can be on the pricier side, but a real treat!

Source: Classic Rachael Ray 30 Minute Meals (With changes)

Ingredients
1 tablespoon of extra virgin olive oil
1 medium onion, finely chopped
1 shallot, finely chopped, 
1/2 teaspoon of thyme
3 tablespoons of flat leaf parsley
6 ounces of crab meat
4 tablespoons of butter, cut into pieces 
4 large flounder fillets (1 1/3 lbs)
1 lemon, cut into wedges
1/2 cup of bread crumbs
A sprinkle of paprika

Preheat oven to 400F. 

Heat olive oil in a medium skillet over medium-high heat.  Add onion, shallot, garlic, salt, pepper, thyme, and 2 tablespoons of parsley.  Saute for 2 minutes.  Stir in crab meat and remove from heat.

Heat a second medium skillet over medium heat.  Add butter and let it melt.  Season flounder with salt and pepper and squeeze a little lemon juice on both sides.   Turn fish in melted butter and set on a shallow baking pan or sheet pan.  Add bread crumbs to the melted butter and cook, stirring until golden brown.  Add the crab and vegetable mixture to the bread crumbs and combine.  Mound stuffing on half of each flounder fillet and fold fillets over to wrap and seal the stuffing.  

Bake until fish is opaque, about 20 minutes.  Serve with remaining lemon wedges, garnished with the remaining tablespoon of parsley and a sprinkle of paprika.
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Fish with Avocado-Pineapple Salsa

1/23/2012

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This recipe is bursting with flavor and nutrients.  It was also quick and easy - perfect for Monday night.  I served this with organic brown rice and drizzled a fat free Asian sesame dressing over the arugula.  Since I was cooking for two, I just halved the ingredients for the salsa and had a little left over - just made it easier than dividing everything by three.  I took it easy on the jalapeno and red onion since we aren't big into spice.  I had not made this before tonight, but this is definitely a keeper.
Source: Everyday Food 

Ingredients
  • 2 avocados, diced small
  • 2 cups finely diced pineapple
  • 1 jalapeno, minced
  • 1 small red onion, finely chopped
  • 1/2 cup packed fresh cilantro leaves, roughly chopped
  • 1/4 cup fresh lime juice (from 2 limes)
  • Coarse salt and ground pepper
  • Nonstick cooking spray
  • 6 skin-on halibut fillets (4 to 6 ounces each) (I used tilapia since I couldn't find any halibut) 
  • Arugula, for serving
Directions
  1. Heat broiler, with rack in upper third. In a medium bowl, stir together avocados, pineapple, jalapeno, onion, cilantro, and lime juice. Season with salt.

  2. Coat a rimmed baking sheet with cooking spray and place fish, skin side down, on sheet; season with salt and pepper. Broil until fish is opaque throughout, about 8 minutes. Top fish with salsa and serve with arugula.
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