Cook the fish sticks according to the instructions, pop them into tortillas with lettuce, tomatoes, and any of your favorite [ed: favourite, surely!?] taco toppings like mayo [ed: really? Bit lazy, no?], guacamole, or ranch dressing [ed: see mayo].
Original source: ya, this sounds about right https://www.buzzfeed.com/hannahloewentheil/the-best-lazy-recipes
Servings 4
Prep Time 30 minutes
Cook Time 55 minutes
½ ounce dried porcini mushrooms, ground [ed: yuk. Why is this even in my list of recipes? I don’t much care for mushrooms]
2 pounds fresh rainbow trout filets
2 tablespoons olive oil
8 tablespoons tomato compote
Panko Potato Croquettes
1 pound baking potatoes, peeled and quartered
1 tablespoon freshly grated Parmesan cheese
1 tablespoon unsalted butter, melted
½ teaspoon salt
Pinch freshly ground pepper
Pinch ground nutmeg
1 egg
¼ cup panko, or bread crumbs mixed with 1 teaspoon freshly chopped parsley
¼ cup canola oil to pan-fry
Tomato Compote
1 can 28 oz diced tomatoes
1 cup finely chopped red onion
½ cup cider vinegar
½ cup granulated sugar
1 teaspoon salt
½ teaspoon chili pepper flakes
¼ teaspoon pepper
¼ cup chopped cured black olives
1 tablespoon chopped fresh parsley
[ed: holy shit. I’m not even paying attention any more. I would never make this recipe]
1. Place potatoes in a large pot, cover with well-salted cold water and bring to a boil. Cook for about 15 minutes or until very tender. Drain and return pot to heat to dry out any excess moisture. Rice** or mash potatoes until very smooth.
2. Mix potatoes, cheese, butter, salt and pepper in a medium-sized bowl. Taste and adjust if necessary.
3. Whisk egg and incorporate well into potatoes. Using your hand, shape potatoes into cylinders, 1- x 2-inch lengths. If you have a piping bag, pipe the potato mixture out in a long strip, then cut into 2-inch lengths.
4. Spread panko onto a plate. Roll croquettes in panko until coated. Continue until all croquettes are breaded.
5. Pan-fry croquettes in batches with about 2 tablespoons oil over medium heat for about 5 minutes, turning until golden brown.
6. Make the tomato compote: In a medium saucepan, bring tomatoes, onions, vinegar, sugar, salt, chili flakes and pepper to a boil. Boil for 5 minutes, then reduce temperature slightly, maintaining a low boil for 15 minutes or until reduced to the consistency of a thick salsa.
7. Stir occasionally. When finished cooking, mix in olives and parsley. Taste and adjust seasoning accordingly.
8. Sprinkle both sides of fish with all of mushroom powder, then season with salt and pepper. [ed: ugh! We haven’t even cooked the fish yet and we’re on step 8?]
9. In a large skillet, sauté fish in olive oil over medium-high heat for 3 minutes per side or until done. If your filets are thick, it could take up to 5 minutes per side.
10. Serve immediately with compote and croquettes.
Nutrients Per Serving Based on 8 oz. fish per person, 2 croquettes and 2 tablespoons compote: 632 calories, 33 g fat, 52 g protein, 31 g carbohydrates, 3 g fibre. Excellent source of vitamins B6, B12, D and E, folate and iron.
Notes: Instead of croquettes, boil baby red potatoes until tender and smash with a fork to break up slightly. Drizzle with olive oil, season with salt and pepper. Potato Ricer: A perforated utensil used to push potatoes through to make incredibly smooth mashed potatoes.
Original source: https://canadianfamily.ca/recipe/porcini-dusted-trout/
Prep: 8 Minute
Serves: 6
Cook: 30 Minutes
Chili-Lime Butter
1/4 Cup unsalted butter, softened
1 Teaspoon finely chopped shallot
1 Teaspoon finely grated lime zest
2 Teaspoon fresh lime juice
1 Teaspoon minced fresh Thai or red serrano chili pepper, including seeds
1/2 Teaspoon salt
Pan-Seared Tilapia
6 5-6-oz pieces skinless tilapia filets
1/2 Teaspoon salt
2 Tablespoon vegetable oil
In a bowl, stir together chili-lime butter ingredients. Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch non-stick skillet over moderately high heat until just smoking. Sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes. Transfer to a plate. Repeat with remaining fish and oil. Serve each piece of fish with a dollop of chili-lime butter
Original source: https://canadianfamily.ca/recipe/pan-seared-tilapia-with-chili-lime-butter/
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