Willin' Fish Fillets

I eat a lot of fish. If you ask my coworkers, at least twice a month I have prepared fish to bring to work for my lunches, and this recipe was a new coating that I have never tried before, so I was super pumped take this recipe for a whirl. Plus it calls for wine, and I love cooking with wine.

Ingredients

1 1/2 lb of fish

Dry white wine

Vegetable oil

2 tbs of butter, melted

3 tbs of lemon juice

1 tbs of Dijon mustard

1/2 cup of breadcrumbs

1/2 tbs of paprika

1/2 tbs of dill

1/2 tps of salt

1/4 tsp of black pepper

Directions

Combine together butter, lemon juice and dijon mustard in a shallow bowl, and in a second shallow bowl combine breadcrumbs, paprika, dill, salt and pepper.

Brush butter mixture on fish, then drip in breadcrumb mix.

Heat 2 tbs of oil in nonstick pan, and place fish in the oil.

Cover pan and cook on medium to high heat, adding white wine to not burn the fish.

After about 5 minutes, flip fish and let them cook for another 5.

Changes I made!

My coating fell off really quickly, so I ended up using the coating as a sauce, and it came out delicious.

This recipe comes from The Book Lover's Cook Book.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to. This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients Dressing 3 tbs of red wine vinegar 1 tbs of Dijon mustard 3 cloves of garlic, minced 1 tsp of salt 1/2 tsp of black pepper 5 tbs of olive oil Toppings 1 round pita bread 1 tbs of olive oil Salad 1 head of iceberg lettuce 1 jar of marinated artichoke hearts, drained and halved 12 ounces of feta cheese 1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades. I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry. So I went online to try and find a recipe, and did not care for it. After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients 1 chicken breast 1 cup of flour 2 tbs of olive oil 1 cup of chicken broth 1 tps of mild curry 1 tps of strong curry 1 carrot, peeled and diced ...

By the Cookbooks

Search This Blog