Chocolate-It's What's for Dinner

You know my feelings on Chicken Francese - good but can be very, very bad. I thought why not make fish Francese. So off I went... Fish Francese 1 lb Tilapia (or cod or sole) 1/2 c Wondra flour salt/pepper 2 T olive oil 1 c white wine 1/4 c lemon juice zest of 1 lemon Dredge fish in Wondra seasoned with salt and pepper. Make sure to tap off the excess flour. You want a very thin coating of flour. Heat skillet, add oil, and then fish. Cook fish until golden and then carefully flip over. Cook until done. Carefully pour wine and lemon juice to a section of the pan where there is no fish. Let reduce. Top fish with lemon zest. Simple huh? Pretty tasty too. This is one of those recipes that once you have the fish, you probably have all the rest of the ingredients already.

I know we do not eat enough fish and I always try to incorporate fish into our meals.  It is difficult (now that I'm working again). Fish is really an ideal weeknight meal - it cooks fast and requires minimal prep.  But the reality is I like to buy fresh which means, in my mind, that I have to cook it that day. The thought of coming home buying fish and then cooking it just negates the ideal weeknight meal concept. You might be asking what the heck Pistou is? It's basically pesto without the pine nuts. It is often used with pasta, as a spread on bread, or in soup. Crispy Cod Pistou 1lb cod 1/2 c flour (preferably Wondra ) salt/pepper 1 egg 1 T water 1 c panko Pistou 1 c fresh basil 1/4 c Parmesan Cheese juice and zest of 1 lime salt/pepper 3 garlic cloves 1T olive oil Season flour with salt and pepper in a shallow dish.  Beat egg and water in another shallow dish.  Put panko in yet another shallow dish. Cut fish into two pieces* Dip fish into ...

Now once I get a job don't expect so many posts in one week and don't expect to see two new recipes tested out in one go. That just isn't going to happen. But it was a big cooking day (I also made bread and mayonnaise - those will be other future posts). First out of the box was fish sticks.  Yeah, yeah I know sounds real boring but they really came out good.  This would be a real good gateway recipe to get a kid to like fish. Now I technically started out using this recipe from Cooking Light that I've had sitting around since 2011. I adapted it quite a bit. I liked the idea of the pumpkin seeds and panko but wasn't too enthralled with the rest.  Plus it uses two egg whites - ugh not those pesky left over yolks again! So I decided to just use whole eggs. How much fat are you really saving by just using the whites - not enough. Now maybe if it were warmer and I was interested in making some ice cream, those extra yolks would be worth it, but not today. Fish Stick...