Category: fish

Gone Fishin’

Mission of the week: I am going to attempt to buy absolutely no groceries for 7 days – with the exception of a few necessities if I absolutely need them (limited to eggs, greek yogourt and one or two fresh vegetables.) I believe that by posting this here, on the internet, where millions of people can read it, my commitment to my experiment has become slightly more real. Yeah, that’s right, I said millions.
High hopes, high hopes.

It’s going to be a week of – what-can-I-make-with-what-I-have-lying-around?
Tonight’s menu: breaded tilapia fillets with dill, capers and lemon zest, served alongside rice and green beans.

Yeah. So turns out, I don’t really like tilapia.

But I do like breaded fish. And I really enjoyed the combination of lemon zest and dill. Next time, I’ll stick to my favorite, tried and true fillet of sole. You can choose whichever fish you prefer – I do advise however, the thinner the fillet better. A thinner fish will yield crisper breading, and as you may already know, crispness equals deliciousness.

Lemon & Dill Breaded Fish

what you’ll need
4 fish fillets (cod, sole or tilapia)
½  cup breadcrumbs
zest from 1 lemon
1 ½  tbsp chopped fresh dill
½ tsp sea salt
½ tsp ground black pepper
1 egg
3 tbsp butter, melted

how to do it
Preheat oven to 450F. Thaw fish according to directions.
In a small bowl, beat egg with butter. In a shallow dish, (one that is large enough to dip the fish into), mix breadcrumbs with lemon zest, dill, salt and pepper.

Dip each fillet in egg/butter mixture, then into breadcrumb mixture, coating well. For large fillets, you may want to double the crumb mixture quantities.

Place on parchment lined baking sheet. Bake for 8 minutes, or until fish flakes easily with a fork.

Three Minute Masterpiece

Rice wraps.
If you haven’t done so already, I strongly urge you to get on the bandwagon.

Light and easy to work with, rice wraps are a fail safe go-to anytime that I need a quick-fix meal. Thanks to their neutral taste, they can be stuffed with pretty much anything that you desire. I could imagine them filled with any savory meal that you’d normally eat as a salad – for instance, some seared strips of steak and raw spinach. Or, for the vegetarian, tofu, ginger, carrots and sprouts. You can even venture to the complete opposite end of the spectrum and make desert rolls, filling them with a fruit salad and dipping them in chocolate. When I make them, my preference has generally been sushi-inspired. The other day, I had a fishepiphany – why don’t I make a bagel-inspired one? I am from Montreal afterall…

Ah! There she is – the above photo was taken pre-wrap, of course. A true beauty: avocado, alfalfa sprouts, Coho smoked salmon, cream cheese and toasted sesame seeds. As a bonus, since the rice papers each contain only 45 calories and 0 grams of fat, I was able to enjoy all of the best parts of my Sunday morning bagel, without any of the usual carby guilt. 
My favorite part about these wraps is that they look ridiculously impressive – and only take a couple of minutes to throw together. For real: this little baby took me three minutes total! A three minute masterpiece…. I’ll now title this blog post accordingly. 

Rice Wraps

An original recipe by Allison Sklar
what you’ll need
  • Rice paper (available in the Asian/Sushi section of the supermarket, or in any Asian food shop)
  • any combination and/or all of the following:
  • 1/2 avocado, sliced
  • 1/4 package shredded pollock (or real crab meat, if you swing that way)
  • 4 slices smoked salmon
  • 1/4 cup alfalfa sprouts
  • 1 tbsp cream cheese
  • 1 tbsp mayonnaise mixed with a few drops cayenne pepper sauce (spicy mayo)
  • soy sauce, or more spicy mayo for dipping

how to do it 

Thoroughly wet rice paper on a large plate with warm water. Let soak for about 3 minutes or until soft enough to work with. Place on a dry plate for 30 seconds. Place ingredients in the middle of the wrap. Fold in ends, then wrap like you would a tortilla. (Let sit for a few minutes to dry if it is too wet. Wrap should not be slippery, but slightly sticky.) Cut in half and EAT!