Crispy Flounder with Roasted Tomatoes and Potato Leek Hash

I need to start working on making fish more often.  I just get kind of intimidated with buying good quality fish, cooking it in a way that turns out well, and not having it go to waste on my kids (who often don't like fish). 

Tonight though, my littlest one LOVED the fish eating his fillet, half of mine, and his brothers (who true to form refused all but his no-thank-you bite of fish).  So, I guess I just need to buck up and make fish more often.  It wasn't hard to make and it turned out well. 

Crispy Flounder with Roasted Tomatoes and Potato Leek Hash

Recipe adapted from Cooking Light, May 2012

Tomatoes:
2 Tbsp. kalamata olives, chopped
1 Tbsp. olive oil
1 pint cherry tomatoes
salt/pepper, to taste
1/4 c. fresh basil, thinly sliced
Fish:
1 c. panko
1 Tbsp. chopped fresh parsley
1 tsp. dried thyme
4 6-oz. skinless flounder fillets
cooking spray
salt/pepper, to taste
2 Tbsp. olive oil, divided
Hash:
1 package refrigerator shredded hash brown potatoes
1 leek, thinly sliced
1 tsp. thyme
2 Tbsp. olive oil
salt/pepper to taste

Instructions:

In a large oven proof skillet, toss olives, olive oil, and cherry tomatoes.  Season with salt and pepper to taste.  Set aside.

In a shallow dish, combine panko, parsley, and thyme.  Rinse and pat dry fish fillets.  Generously coat each fillet with cooking spray and season with salt and pepper.  Dredge fillets in panko mixture and set aside on a plate.

Preheat oven to 400 degrees. 

In a large skillet, heat 2 Tbsp. olive oil.  Add potatoes, leeks, 1 tsp. thyme, and salt and pepper to taste.  Cook for 12 minute or until golden brown, stirring frequently.  Set aside when done. 

When oven is heated, put tomatoes in oven and bake for 20 minutes.

 While tomatoes are baking, heat oil to cook fish.  Heat 1 Tbsp. olive oil at a time over medium-high heat.  Add 2 fillets to pan and cook 3 minutes per side or until reaches desired doneness.  Remove from pan onto a plate lined with a paper towel.  Repeat with remaining fish.

When tomatoes are done, top with basil.  Serve fish with hash and tomatoes.  Yum!

Husband Rating: 5 out of 10

Food for Thought: The original recipe called for capers instead of kalamata olives.  I think capers would also be delicious in this recipes and would like to try that next time too!  I thought that having hash browns for dinner was a little odd but am willing to maybe give this meal another shot but with maybe doing the potatoes in another format.  I guess I am a hashbrowns for breakfast kind of gal... 

Fish Recipes

Baja Fish Tacos with Southwestern Slaw
Baja Grilled Fish Tacos with Chipotle Lime Mayo
Crispy Flounder with Roasted Tomatoes and Potato Leek Hash
Ginger-Glazed Mahi Mahi
Macademia Nut Crusted Mahi-Mahi

Baja Fish Tacos

I love fish tacos... they always take my husband and I back to our vacation in Mexico this past winter.  The recipe I tried tonight was delicious.  Our favorite parts were the Pico de Gallo and the Southwestern Slaw.  The fish was just a nice base for it!  We agreed that we would even love to simply do black bean tacos with the Slaw and Pico next time. 

Baja Fish Tacos

Recipe adapted from www.epicurious.com

2 lb. talapia or other mild white fish
1/2 c. vegetable oil
3 Tbsp. lime juice
5 tsp. chili powder
2 tsp. cumin
1 1/2 tsp. coriander
1 1/2 tsp. minced garlic
salt/pepper to taste
tortillas (we used whole wheat)
Southwestern Slaw (see recipe below)
Pico de Gallo (see recipe below)
Mexican Crema (see recipe below)

Instructions: 

Combine first 8 ingredients in a large freezer bag.  Either freeze and thaw in fridge on cooking day or marinate 3-4 hours.

Remove fish from marinade and grill over medium high heat for about 4 minutes per side until fish is flakey.

Cut fish into large chunks.  Divide over tortillas with a scoop of southwestern slaw, pico de gallo, and Mexican crema to top. 

Enjoy!

Southwestern Slaw

 

2 cups fine-shredded green cabbage

2 tsp lime juice

2 tsp honey

2 tbsp minced red onion

2 tsp minced jalapenos

2 tsp chopped cilantro

Salt, to taste

 

Combine all ingredients and allow to marinate at least 30 minutes or up to 8 hours.

 

Pico De Gallo

 

1 cup medium-dice tomatoes (seeded before dicing)

4 tsp minced red onion

1/2 tsp red wine vinegar

1/2 jalapeno, seeded and finely chopped

Salt, to taste

1 tbsp cilantro, finely chopped

 

Combine ingredients, stirring well.  It is ready to use immediately but can be stored in the fridge for up to 2 days.

 

Mexican Crema

 

1/2 cup Mexican sour cream

1/2 tsp finely grated lime zest

2 tsp lime juice

 

Combine all ingredients well.  It is ready to use immediately but can be stored for up to 2 days in the fridge.

Husband Rating: 7 out of 10

Macadamia Nut Crusted Mahi Mahi

Oooooh, this one turned out so good!  It was a bit of an experiment because the recipe I was adapting was made for cooking in the oven and I grilled it as well as changed up some of the ingredients.  However, the fish had a great crunchy crust without the oil of frying and had an amazing flavor.  (I hate to say it, Jeff, but this ranks up there for me with your walleye you cooked over Memorial Day weekend - not an easy meal to follow up!) I served it with brown rice and a side salad.  We will be doing this recipe again soon! 

Macadamia Nut Crusted Mahi Mahi
Recipe adapted from www.foodnetwork.com, Alton Brown's Mahi Mahi Recipe

1/2 c. Panko
2.5 oz. macadamia nuts finely chopped
1/4 c. Italian parsley chopped
1 Tbsp. flour (I used whole wheat)
salt/pepper to taste
2 Tbsp. butter melted
1 can coconut milk
4 fillets mahi mahi

Instructions:
In a shallow bowl, combine Panko, macadamia nuts, parsley, flour, and salt/pepper.  Stir in melted butter.

In another bowl, pour coconut milk.

Prepare a pan for grilling by covering it in non-stick aluminum foil.

Dip Mahi Mahi fillets in the coconut milk.  Then, dip fillets in Panko mixture, being sure to carefully coat both sides of the fillet.  Place fillet on prepared grilling pan.  Repeat with other fillets.

Heat grill to medium-high heat.

Place grilling pan on grill and cook fish for 5-6 minutes per side, flipping once.  Fish is done when white and flaky and crust is golden brown.

Husband Rating: 7 out of 10

Food for Thought: This would be another recipe that is easy to prepare ahead of time and place in the freezer for future use.  Simply prepare the fish with it's batter and then wrap each fillet individually in plastic wrap and then tin foil.  When cooking, allow to thaw in the fridge and then unwrap and grill as above.

Baja Grilled Fish Tacos with Chipotle Lime Mayo

This recipe brought my husband and I back to Mexico and the vacation the two of us took earlier this year.  We ate fish tacos on the beach almost daily.  The only thing missing from dinner tonight was the margarita! (and the beach, and the sun, and the ocean, and the calm of meals that are kid free...) 

Though the fish tacos were not a hit with our boys, you can't win them all.  They filled up on the tortillas, tomatoes, and avocado.  We loved the whole package and plan to make them again.  I especially loved the contrast of the refreshing lime flavor with the spicy chipotle chili seasoning in the Chipotle Lime Mayo. 

Baja Grilled Fish Tacos with Chipotle Lime Mayo

*I'm sorry I don't have the name of the cookbook I adapted this recipe from.  It is a great recipe and if I get that cookbook from the library again, I will be sure to update this post.

Marinade Ingredients:

1 ½ lbs. tilapia

1 tsp.  salt

½ tsp. pepper

1 large white onion, finely chopped

1/2 c. fresh cilantro, chopped

2 small cloves garlic, minced

1 tsp. ground cumin or more to taste

1 tsp. dried oregano

½ c. olive oil

¼ c. + 3 Tbls. Fresh lime juice

¼ c. orange juice

Chipotle Lime Mayo (prepare on serving day):

½ c. mayonnaise

½ c. sour cream

2 T. lime juice or more, to taste

1 t. lime zest

1 T. sugar

Salt to taste

1/2 tsp. ground chipotle chili (adjust to taste - we like it spicy)

Pinch cayenne pepper

Additional Ingredients for Serving Day:

Cooking spray or oil

Salsa or pico de gallo

Tortillas

Red onion, chopped

Cilantro, chopped

Avocado, peeled and cubed

Red Cabbage, finely shredded

(The kids also added tomatoes and shredded cheese to their tacos.)

Rinse fish fillet and pat dry.  Sprinkle both sides with salt and pepper.  Set aside. 

In medium bowl, combine remaining marinade ingredients.  Divide marinade into three portions.  Place one in small freezer bag and set aside.  Place one in large freezer bag.  Place fish in larger bag on top of marinade.  Top the fillets with last third of marinade and seal bag.  Let fish marinade in fridge for 20-30 minutes, turning once before freezing.  Freeze smaller extra marinade separately for serving day.

On your serving day, thaw the fish and extra marinade completely. 

Grill fish on foil that has been sprayed lightly with cooking spray on the grill.  Grill over medium heat, turning once, basting with the extra marinade while grilling.    

While the fish is cooking, whisk together the ingredients for the Chipotle Lime Mayo.  Adjust the seasonings to your taste preferences. Clean and cut up all the additional toppings for the tacos.

When the fish is done, chop it coarsely. 
Assemble the fish tacos and drizzle with Chipotle Lime Mayo.  Enjoy!

Food for Thought:  If you are doing freezer cooking, most of the work still ends up being on your serving day.  I had the fish in the freezer in the marinade but the rest of the ingredients were prepped today.  I was thankful I made this on a day when my husband was home to help with the kids.  

Ginger-glazed Mahi Mahi

After eating a bit, my two-year-old said, "I like everything on my plate, Mom."  That is a great compliment in our house!  We definitely will be making this recipe again!

Ginger-glazed Mahi Mahi

4 mahi-mahi fillets (1 ½ lbs. total)

3 T. brown sugar

2 T. honey

3 T. soy sauce

3 T. balsamic vinegar

¾ t. freshly grated ginger root

1 clove garlic, crushed

2 t. olive oil

¼ t. salt

¼ t. pepper

In a mixing bowl, stir together brown sugar, honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil.  Season fish fillets with salt and pepper and place them in freezer bag.  Pour marinade over fish and freeze. 

When ready to serve, allow fillets to thaw completely.  Reserve marinade.  Grill fillets over medium heat for 4-6 minutes per side turning only once.  I did it on an indoor grilling pan following the same time and heat instructions and they turned out great that way too.

While fish is grilling, pour marinade into sauce pan and bring to a boil over medium heat.  Boil addition 2 minutes until reduces to glaze consistency.  Spoon over cooked fish and serve immediately with rice and a green vegetable.

** For the rice, I used Archer Farms (Target's brand) Whole Grain Medley.  I diced up two carrots and sauteed them with onion and garlic in butter.  Then, I added 1 cup of the medley, and 1 1/2 cups chicken broth, brought it to a boil, and then simmered covered for 25 minutes.  It paired nicely, was full of fiber and whole grain, and even had some hidden carrots in there!