Tag: fish

Oven Parmesan Crusted Fish

This is a different coating for fish.

it all parmesan cheese, seasoning, and

it’s delicious.

I’m using catfish, but this recipe will work with

tilapia or any fish. Mix up the coating in a pie dish.

Cut your filets into somewhat even sizes if needed.

Coat with the cheese mixture.

Press on coating on boat sides to adhere.

Put on a sprayed baking sheet and bake until
opaque, about 10-12 for tilapia
and 15-20 for thicker catfish.

Squeeze on lemon juice and serve.

Parmesan Crusted Fish

1 lb Catfish or Tilapia (or any fish)

¾ C grated parmesan cheese

2 t paprika

1 T chopped parsley

¼ t salt, ¼ t pepper, to taste

1 T olive oil

1 lemon, cut into wedges

In a pie dish combine the parmesan, paprika,

parsley, salt and pepper. if the filets are large

cut into 4 equal pieces. Drizzle each side of the

fish wit olive oil, then coat in the parmesan

mixture, pressing it on with your fingers.

Put on a shallow baking sheet. Bake at 400º

for 10-12 minutes for tilapia and 15-20 minutes

for thicker fish, like catfish or until the fish is

opaque. Squeeze lots of lemon juice over the top.

Serve with lemon slices.

Enjoy!

Links: Between Naps On The Porch,
Facebook, Rattlebridge Farm,

Black Rice Salad with Green Mango and Avocado

This post brought to you by Sunsweet Growers. The content and opinions expressed below are that of Healthy Delicious.

This black rice salad is full of interesting textures and flavors – from crispy carrots and cool cucumbers to creamy avocado, chewy dried green mango, and juicy pomegranate seeds. Black Rice Salad with Green Mango and Avocado

The weekend of Valentine’s Day, we checked into a local hotel for an impromptu “vacation.” We hung out at the pool, shared a surf and turf dinner and a dozen oysters at a great restaurant. It was a ton of fun.

Unfortunately, the reason we did it wasn’t fun at all. It was ridiculously cold outside – we’re talking windchills of -30 – and our old radiators couldn’t keep up. We were freezing and I was cursing the fact that we live so far north. (I was also cursing the fact that when we bought our house I was more focused on silly things like character and charm instead of more practical ones like insulation. Lesson learned!)

The weather has thankfully mellowed out since that weekend but I’m still dreaming of a tropical getaway.

green mango

Sunsweet is currently holding a #FindYourParadise promotion to send one lucky winner to the domestic tropical/warm weather destination of their choice (Hawaii, Florida, or a Caribbean cruise.) Check out the Sunsweet Find Your Paradise Sweepstakes to learn more or to enter. I love cruises and Miami is my happy place, but Hawaii definitely sounds good to me this time! Where would you go if you won? I recently received samples of Sunsweet’s product line, which includes Philippine Pineapple and Philippine Mango along with their two newest products, Philippine Green Mango and Thai Coconut Chips. I’m in love.

This black rice salad was inspired by their new Philippine Green Mangos. Green mangoes are picked early, just as they begin to ripen, so they’re not as sweet as regular dried mango; they’re tart and a little tangy. They’re delicious on their own, but I also love the chewy texture and subtly sweet flavor that they add to this salad.

The salad is full of texture and flavor and is filling enough to enjoy on it’s own as a light lunch. For a more substantial meal, add a piece of grilled fish (tilapia or mahi mahi are perfect) seasoned with a dusting of chili powder and a little fresh lime juice. Black Rice Salad with Green Mango and Avocado

Black Rice Salad with Green Mango and Avocado

Author: Lauren Keating

1¾ cups water
1 cup forbidden black rice
1 pinch salt
2 limes, juiced (about 4 tablespoons)
¼ cup olive oil
1 teaspoon honey
¼ cup cilantro, chopped
1 avocado, diced small
1 small red onion, diced small
2 carrots, diced small
1 cucumber, diced small
½ cup dried green mango, chopped
¼ cup pomegranate arils

Bring the water to a boil in a medium saucepan. Add the rice and salt; reduce to a simmer. Cover and cook 30 minutes. Remove from heat and fluff with a fork. Let cool.
Meanwhile, prepare the dressing by whisking together the lime juice, olive oil, and honey. Stir in the cilantro and season with salt and pepper.
Transfer the rice to a large serving bowl. Pour the dressing over the rice and stir to combine. Gently stir in the remaining ingredients.

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Baked Thai Peanut Chicken Wings

Baked Thai Peanut Chicken Wings will leave everyone at your next tailgating party licking their fingers and asking for more. I created this recipe for my client, Gourmet Garden, and I hope you love it as much as we do!

I don’t know what’s gotten into me, but I’ve been eating chicken wings like a boss lately. They’re just so good, plus they make any occasion seem like a party! It’s also really fun to come up with different flavored sauces to toss them in.

These Baked Thai Peanut Chicken Wings are my latest creation. They’re great for entertaining – a define crowd-pleaser, super simple to whip up, and can even be prepared ahead – but you can also serve them with rice and a green vegetable for an easy and tasty dinner.

To make these baked Thai peanut chicken wings, you’ll start by making a Thai-inspired peanut sauce. This sauce is so good! We had some left over and ended up dipping anything and everything into it. Spring rolls, quinoa crusted chicken fingers, dumplings, celery sticks, a spoon…it’s all good. Marinate the chicken wings in half of the sauce, and save the rest for dipping – trust me, you’ll want it! (Be sure to set aside your dipping sauce before you add the wings to avoid cross contamination.)

The Thai peanut sauce is really simple and uses ingredients that I always have on hand. The secret to giving it tons of flavor without needing a zillion ingredients is to use Gourmet Garden’s Thai Seasoning Stir-In Paste. I swear by their garlic and ginger pastes, but only recently discovered the Thai seasoning. It’s a mixture of shallot, ginger, lemongrass, coriander, and chili pepper and I’m completely smitten. In addition to these wings, I use it to make Thai Turkey Lettuce Wraps, add it to chicken noodle soup, whisk it into homemade salad dressings, and even use it as a condiment on turkey sandwiches.

Baked Thai Peanut Chicken Wings

Thai Peanut Baked Chicken Wings

Prep time

1 hour 5 mins

Cook time

30 mins

Total time

1 hour 35 mins

Author: Lauren Keating

1 cup light coconut milk
½ cup peanut butter
2 Tablespoons Gourmet Garden® Thai Stir-In Paste
2 Tablespoons brown sugar
2 Tablespoons fish sauce
1 lime, juiced
1 pinch salt (optional)
1.5 pounds chicken wings
1 Tablespoon Gourmet Garden® Lightly Dried Cilantro

In a mixing bowl, combine the coconut milk, peanut butter, Thai stir-in paste, brown sugar, fish sauce, and lime juice. Mix until smooth. Taste and add salt, if desired.
Transfer half of the sauce to a large zip-top bag; transfer the other half to a small serving dish. Add the chicken wings to the bag and shake to coat. Refrigerate for 1 hour.
Heat the oven to 450ºF. Line a baking sheet with foil and set a baking rack on top.
Arrange the chicken on the baking rack. Bake for 30 minutes, or until the skin is golden brown and the chicken is cooked through.
Remove the chicken wings from the oven and sprinkle with cilantro. Serve with reserved Thai peanut sauce.

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Baked Thai Peanut Chicken Wings