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Fish Tacos

Ingredients

3/4 cup reduced-fat sour cream.

1 can (4 ounces) chopped green chiles.

1 tablespoon fresh cilantro leaves.

1 tablespoon lime juice.

4 tilapia fillets (4 ounces each).

1/2 cup all-purpose flour.

1 large egg white, beaten.

1/2 cup panko bread crumbs.

1 tablespoon canola oil.

1/2 teaspoon salt.

1/2 teaspoon each white pepper, cayenne pepper and paprika.

8 corn tortillas (6 inches), warmed.

1 large tomato, finely chopped.

Additional fresh cilantro leaves, optional.

Instructions

1. Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended, Set aside.
2. Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
3. In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.

Pokebowl

Ingredients

1 cup uncooked sushi (short grain) rice.

pickled onions:

1/2 cup cider vinegar, 1 tablespoon sugar, 1 small red onion, thinly sliced

spicy mayonnaise:

1/3 cup mayonnaise, 4 teaspoons Sriracha chili sauce

poke bowl:

2 cups shredded rotisserie chicken,

2 tablespoons reduced-sodium soy sauce,

2 teaspoons toasted sesame oil,

1 teaspoon honey,

1 medium ripe avocado, peeled and sliced,

1/2 small cucumber, thinly sliced,

1 cup alfalfa or bean sprouts,

Optional: Sliced green onions and sesame seeds

Instructions

1. Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
2. In a large skillet or wok, toss chicken, soy sauce, sesame oil and honey. Cook and stir over medium-low heat until chicken is heated through, 5-7 minutes. To serve, divide rice among 4 serving bowls. Top with chicken mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds..

Shrimpscampi

Ingredients

3 to 4 garlic cloves, minced.

1/4 cup butter, cubed.

1/4 cup olive oil.

1 pound uncooked shrimp (31-40 per pound), peeled and deveined.

1/4 cup lemon juice.

1/2 teaspoon pepper.

1/4 teaspoon dried oregano.

1/2 cup grated Parmesan cheese.

1/4 cup dry bread crumbs.

1/4 cup minced fresh parsley.

Hot cooked angel hair pasta.

Instructions

1. n a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.
2. Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Pretzel crusted catfish

Ingredients

1 pound potatoes (about 2 medium).

2 tablespoons olive oil.

1/4 teaspoon pepper.

1/4 teaspoon salt.

Fish:

1/3 cup all-purpose flour.

1/4 teaspoon pepper.

1 large egg.

2 tablespoons water.

2/3 cup crushed cornflakes.

1 tablespoon grated Parmesan cheese.

1/8 teaspoon cayenne pepper.

1 pound haddock or cod fillets.

1/4teaspoon salt.

Tart sauce, Optional

Instructions

1. Preheat air fryer to 400°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks.
2. In a large bowl, toss potatoes with oil, pepper and salt. Working in batches, place potatoes in a single layer on tray in air-fryer basket; cook until just tender, 5-10 minutes Toss potatoes to redistribute; cook until lightly browned and crisp, 5-10 minutes longer.
3. Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Sprinkle fish with salt. Dip into flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere
4. Remove fries from basket; keep warm. Place fish in a single layer on tray in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, 8-10 minutes, turning halfway through cooking. Do not overcook. Return fries to basket to heat through. Serve immediately. If desired, serve with tartar sauce

Salmon kebabs

Ingredients

1 & 1/2 – 2 pounds salmon, cubed.

2 lemons, thinly sliced.

1 tablespoon fresh .

For the marinde:

3 tablespoons lemon juice.

2 tablespoons olive oil.

1 tablespoon water.

1 teaspoon Worcestershire sauce .

1 teaspoon soy sauce.

1 teaspoon Dijon.

2 teaspoon capers.

1 teaspoon ground cumin.

1 teaspoon dried oregano.

1 teaspoon coarse salt.

1/4 teaspoon crushed red pepper flakes

Instructions

1. Add the marinade ingredients in a large mixing bowl. Whisk to combine.
2. Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate . While the salmon marinates, soak the wooden skewers.
3. Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
4. Preheat grill to high heat, and add a grill grate or piece of heavy duty aluminum foil.
5. Grill salmon for 10 minutes, turning once to evenly brown both sides.

Griddled butterfish

Ingredients

4 x 400–500 g portions of butterfish, skinned and filleted.

olive oil.

1 x 130 g tub salsa verde.

sea salt and freshly ground black pepper.

6–8 ciabatta slices (plain or olive), grilled salad leaves, or paster for serving (your chocie)

Instructions

1. Oil the fish and season before frying in a nonstick pan for a few minutes on each side until nicely browned, just cooked but still moist.
2. Spread salsa verde over the bruschetta and top with a portion of pan-grilled fish.
3. Serve with lemon wedges for squeezing, and salad leaves on the side.