Pistachio-Crusted Cod Fillets

I picked some cod up from the grocery store on a whim tonight and this recipe was great. It's taken from Fine Cooking 49, p 82 (1 March, 2002). Kind of similar to the mayo/potato chip combo, but I actually prefer this a lot more (not as rich). I must say, the photo doesn't really do this justice.

1/2 cup unsalted shelled pistachios
1/3 cup fresh breadcrumbs >>we had seasoned breadcrumbs on hand (so no need to add parmesan), but I can't wait to try this with panko (Japanese breadcrumbs)
2 Tbs. grated Parmesan
1/2 tsp. coarse salt; more to taste >>I recommend cutting this way down since the Dijon mustard (below) is plenty salty, and you're also already adding a salted cheese
1/8 tsp. finely ground black pepper; more to taste
2 Tbs. olive oil
4 cod fillets, preferably loin pieces (4 to 6 oz. each)
2 Tbs. Dijon mustard


Heat the oven to 425°F. Line a small baking sheet with foil and lightly grease the foil (spray is fine).

Chop the pistachios into medium-fine pieces. Combine the nuts, breadcrumbs, Parmesan, salt, and pepper in a shallow bowl. Drizzle with the olive oil and toss with a fork until the crumbs are evenly moistened.

If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with the mustard. Press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick coating.

Bake the fillets until the topping is crisp and browned and the fish is cooked through, 10 to 12 min., depending on thickness (see below for doneness test). Serve immediately.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 26; Monounsaturated Fat (g): 9; Carbohydrates (g): 9; Polyunsaturated Fat (g): 3; Sodium (mg): 580; Cholesterol (mg): 50; Fiber (g): 2;


Original recipe/photo

Ginger-Mushroom Marinade

Just had this on some halibut that Dad made and he said he winged it. Would try on halibut again, or perhaps even tofu. Good for anything mildly flavoured. Maybe it would work in a stir-fry?

Basics (no real measurements, just eyeball it):
- olive oil
- balsamic vinegar
- 2 cloves of garlic, minced
- a couple inches of ginger, minced
- healthy dose of mushroom sauce*

*The mushroom sauce was in the cupboard from when I was looking for vegan alternatives to fish sauce. I think this was the main flavour that caught my attention and that I couldn't place (thus prompting me to ask what was in the marinade). I'm glad to have found another way to use the mushroom sauce!

Very good, but don't skip the mushroom sauce.

Compliments Brand Cilantro-Chili-Lime Sauce

A basic sauce you can find in the grocery store that has been amazing on every type of fish I've tried it on - shrimp, pickerel, Arctic char.

Thai-Style Tuna with Red Curry Sauce and Spicy Carrot Salad

This recipe (from Fine Cooking) was originally designed for sirloin steak, but my dad does it with seared tuna and it is *to die for*. I'm going to test it out with tofu (or maybe even some chickpeas?) sometime soon. Not sure that it can be made vegan though - I think the fish sauce is pretty essential.

1-1/2 lb. tuna steaks
Kosher salt and freshly ground black pepper
2 Tbs. canola oil
3 Tbs. fresh lime juice
2 Tbs. fish sauce
2 tsp. light brown sugar
6 medium carrots, peeled and grated
1/4 cup tightly packed fresh cilantro, roughly chopped
1-2 jalapeño or serrano chiles, stemmed, seeded, and finely chopped
2/3 cup canned unsweetened coconut milk
1 Tbs. Thai red curry paste

Put 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat. This is the carrot salad to be served with the main protein.

Add 1/3 cup water to a saucepan and bring to a boil (if you used a pan to cook the protein, here's where you would deglaze). Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper.

Thinly slice the tuna across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

Original recipe

Mexican Tiliapia

• tilapia
• salt and pepper
• butter
• 3 cloves garlic, pressed
• fresh cilantro, chopped
  
• 2 tomatoes, chopped
• lime zest, lime juice
  
• 1 cup white wine

Preheat oven to 350 degrees.
Salt and pepper both sides of the tilapia, place on a piece of tin foil large enough that you could pull the sides up to make it into a small parcel.
Place a few chunks of butter around the fish and cover with as much garlic as you'd like.
Cover with cilantro and tomatoes.
Add approximately a half cup of liquid, some combination of white wine and lime juice.
>> NOTE: The last time we did this, we did mostly wine, and next time we're going to do more lime juice because it complements the other flavours better.
Pull the sides of the foil up around the fish and seal at the top by crinkling together.
Put on cookie sheet and bake for approximately 20 - 25 minutes. Fish should be flakey.
Be careful of steam when opening package.

We had a lot of liquid left over, as a fair amount comes off the fish and tomatoes. Whether or not you serve the fish with this liquid is your preference. We didn't try reducing it into a sauce, but I might try that next time.

Tilapia with Pumpkin Seeds

tilapia fillets
pepitas (1 - 2 cups, depending on how much fish. You should be able to cover the fish with the pepitas)
zest of one lemon
a few tablespoons of butter
salt, pepper

Chop up the pepitas (not so much that they're a powder, but enough so that their insides are showing and can toast a bit as the fish bakes).
Salt and pepper both sides of each fillet.
Place on baking sheet.
Put a few small pieces of butter in various places on the fillet (maybe three or four?).
Sprinkle as much lemon zest as you can so that it's evenly spread over all of the fish you have.
Cover with the pepitas.
Bake at 350degrees for anywhere between 13 and 18 minutes, depending on the oven and how well-done you like your fish.
Serve with a lemon slice.

Salmon Fillets with Mustard Glaze

A staple chez Jaime. This was originally taken from a website geared towards IBS friendly food, though I have unfortunately lost the original link.

Ingredients:
1 tbsp. olive oil
4 salmon fillets, 3/4" thick each
1 cup chicken or veg broth
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard with seeds
2 tsp. packed brown sugar


Directions:
HEAT oil in skillet. Add salmon, skin side-up, and cook until browned, about 5 min. Turn salmon and season with coarsely ground pepper.

ADD 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.

ADD remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 min. or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon. Serves 4.