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Tortilla Corn Chip crust FISH fillet


Outside my comfort zone, fishing and my home shores brought on an inspired dish.
Sweet and sour marinade with a crispy Tortilla coating highlights baking fish fillets.



By the shores and river dam of Rivière-des-Prairies, Québec...
our month of May brings on a slew of amateur and professional fisherman alike.

After having lived in this specific area for the last two years...
I've become quite curious as to what fish swim through our slightly murky rivers.  
Especially in the month of May when the sport of fishing takes place by these shores. 

Several species of fish visit within this small, seasonal window.
This scenery from my balcony has excitedly become a sight I look forward to.



In our unfortunately not so clean riverfront waters, fish like...
Sturgeon, Perch and Pike bless our shores and feed the fishing enthusiasts.

Many fishermen (birds too) sport their gear and the race is on!




My curious nature got me digging more info on this popular sport around the Montreal island.
I found out that there's at least 100 fishing spots which surround our attractive island. 
Our waterways seem to be filled with a great diversity of fish. Who knew?!?

Due to the confluence of the St. Lawrence, Ottawa river and nearby lakes, our rivers have been...
blessed with a trail of Bass, Carp, Perch, Pike, Trout, Sturgeon, Walleye, and Muskie fish.
I was actually truly surprised to learn this...and quite pleased as well ;o)
  
Now, admittedly not having tasted all of the above species...
I have dabbled in the kitchen with several varieties of fish fillets.



Although I have fished before, I think my talents are best left in the kitchen.

As a child, my uncle Tony brought me to catch what seemed to me to be an unattractive fish.  
I later found out it was from the catfish species.  
The whiskers kind of turned me off...it actually scared me a little as well.

Although I was trilled to have finally caught a fish, I soon after felt terrible.
I then immediately begged my uncle to put the fish back into the lake.

Since then, I've only fished twice, whereby, I became slightly challenged with the wise river trout.  
Now, that was thrilling...
especially since I was the only one to have caught trout after 20 minutes of patience.  

Later, a camping expedition brought me back to my humble start of...
catching nothing more than a tiny fish for which I again had no desire to keep.  


I think my fishing days were over at that point. 

I decided then to let the real anglers enjoy this sport and I rushed back to the grill.




Here's a delicious way to prepare a crispy coated fish filet in the oven in very little time.
Hopefully this easy recipe will introduce you to baking fish more often.  
Fried fish is certainly popular...
but please bake as often as you can...you'll be surprised at the result.



Tortilla Corn Chip crust FISH fillet 
serves 2

INGREDIENTS:
(American / Metric measures)

. 2 large, mild fish fillets of choice
Marinade:
. 1/4 cup (50ml) plain 2% yogurt
. 1 Tbsp. (15ml) tomato paste
. 1 Tbsp. (15ml) Dijon mustard
. 1 Tbsp. (15ml) Maple syrup (or other liquid sweetener)
. pinch of sea salt
. pinch of cayenne pepper
Coating:
. 1 cup (225g) unsalted, Tortilla corn chips, coarsely crushed
. handful of fresh, flat parsley, chopped

PREPARATION:
. When ready to bake, pre-heat the oven to 375F/170C/Gas5
. Prepare a grill or cookie rack on top of a pan.
. Position oven rack on the second level from the bottom 

1. Marinate the fish fillets in the yogurt mix.  Refrigerate for at least 30 minutes before coating.
2. Coat the fillets completely with the crushed chips and chopped parsley.
3. Gently place the fish onto the grill.
4. Bake for about 15 minutes.  
. Serve with your preferred vegetable side dish.  Enjoy





I can only assume most have been looking for different ways to blend more fish recipes onto their menu.
I can assure you that this creation is most certainly a keeper.  The whole family will want you to make this repeatedly.  
The added bonus that it's baked, not fried...goes without saying how happy our insides will appreciate this small and tasty effort ;o)

Have a wonderful week and flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com



Go HERE for more SAVOURY creations.






Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


Here are a few other fish and seafood dishes: