For the first half of my pregnancy I pretty much rocked some crispy crunchy panko breaded chicken on a regular basis. Then, towards the middle/end of said pregnancy chicken started to make me gag. Two years later it still makes me gag. I can't touch it, see it, think about it without getting a little gag-y. (All the books and documentaries don't help this situation.) I have pretty much sworn off chicken.
What in the world does all this chicken talk have to do with Tilapia? Well just because the thought of eating chicken makes my stomach cry doesn't mean I don't crave that crunchy nugget-ness that chicken has all the real estate in. What about fish? Fish sticks usually conjure up the image of lumpy soggy gross cafeteria food but there is no reason that fish can't deliver that happy dance to my tummy the way chicken used to.
I told you the pic was totally lickable! |
So I did it and it rocked.
This book rocks. Quick & easy recipes. You should get one (or two and give it away as an awesome present!) |
Here is the recipe I followed. (Based on Michelle Dudash's recipe in Clean Eating for Busy Families)
Ingredients:
1 flaxseed "egg"
1/4 cup finely chopped cilantro (I used dried cilantro so I cut this in half)
1 teaspoon Dijon mustard (I used Annie's brand horseradish mustard)
1/2 cup Panko bread crumbs
1/4 ground up cashews (I threw them in the food processor and they made an awesome finely ground powder)
1 teaspoon cumin
1/2 teaspoon of garlic powder
1/4 teaspoon of chili powder (which I skipped cause I don't do spicy)
1 lb tilapia fillets
Directions:
The "egg," cilantro and mustard get combined to make kind of a paste.
So all of rest of the ingredients (minus the tilapia) get combined in a bowl (or a long shallow tupperware as I find it easier to coat the pieces of fish.)
First schmear the fish with the cilantro and mustard goo (this could be super fun & messy job for kids of the appropriate age) then into the breading bowl the tilapia go. Coat well on both sides. (I found it to be easier to goo one side then place it in the breading and then goo the other side and flip it. But however you can get it to work.)
Bake for 14 minutes at 425. I baked them for 8 minutes on one side and then flipped them for the remaining 7. This allowed both sides to get crunchy (which made this heaven for me.)
I would love to try this recipe with the pistachios. My cookbook tells me they are chock full of protein (1 oz has as much protein as 1 oz of red meat) and since my diet is generally meat-less I am always looking for plant based protein sources.
There is also a simple sauce that goes with it. Since I don't do dairy I would have to come up with a sub for the mayo but I will include it for all of you diary eating folk.
1/4 cup mayo
1 teaspoon lime juice
1 pinch chili powder
1 pinch salt
Blend all ingredients and viola sauce!
So easy. So quick. So great.
(and awesome on top of a big old yummy salad!)
Thrilled to hear that you liked my tilapia recipe!
ReplyDelete-Michelle Dudash