Thursday, November 12, 2009

Breaded Dijon Fish Fillets and CEiMB: Carrot, Green Apple and Mint Slaw

Walking Fish CSF - Bi-weekly 5

Share description: Sea Mullet (also known as Kingfish) from Cedar Island

I prepared a delicious, quick and simple topping which we loved! I’m going to remember to use this one in the future.

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  • 1 lb firm white fish
  • vegetable cooking spray
  • 2 tbl Dijon mustard
  • 1 tbl Lemon juice
  • 2 tsp Worcestershire sauce, reduced-sodium
  • 6 tbl Breadcrumbs, Italian seasoned
  • salt and pepper

1. Arrange fillet in an 11 x 7 x 1 1/2 inch baking dish coated with cooking spray. Combine mustard, lemon juice, and Worcestershire sauce, stirring well; spread mixture evening over fillet. Sprinkle breadcrumbs, salt and pepper evenly over fish.

2. Bake uncovered, at 450 for 12 min or until fish flakes easily when tested with a fork. Serve immediately.

Recipe courtesy of Meals Matter

Hosted by A Singleton in the Kitchen

Carrots aren’t my favorite vegetable, but several years ago when Ellie Krieger’s show first started airing I vowed to make every recipe of hers and this recipe was on the list. The carrot to apple ratio is a bit daunting, but I went with it knowing that I loved so many of her recipes. I was thrilled that this slaw turns out surprising well!! The Granny Smith apple has a strong tart flavor that would over power the subtle carrot if more were to be added and the creamy sweet sauce is delicious!

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  • 1/3 cup plain nonfat yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1 pound carrots, peeled and trimmed
  • 1 Granny Smith apple, cored
  • 2 tablespoons roughly chopped fresh mint leaves

Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.

In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.

Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt. Serve chilled.

Recipe courtesy of Ellie Krieger

4 comments:

Mary Ann said...

Great looking dinner! I was surprised by this salad too. I love how it looks in that little black dish!

Maria Salomon said...

Great looking salad!

Peggy said...

We loved this salad. It was so crisp. Glad you liked it and yours looks delicious!

Sara said...

looks like a great dinner, that fish looks really excellent. I love simply prepared fish dishes like this.