Last weekend, I stopped at my neighborhood Smart & Final for just a few things, and decided to pick up some frozen Cod. I typically prefer my fish to be fresh, but when in a pinch (or I’m being lazy), I’ll grab some frozen. I wanted something light, but flavorful so perused a bunch of recipes for both fish and different types of sauces. I like this Cod dish as it has some crunch on the top while remaining healthy since it’s seared quickly then baked. As for the yogurt sauce, I find it be a nice complement to the fish in terms of flavor points and adding some additional protein. I suggest making the sauce first (directions further down) so it’s ready when the fish is done.
2 (6-ounce) cod fillets
Panko bread crumbs
1 egg, for egg wash
Kosher salt and freshly cracked black pepper
2 tbsp. grapeseed oil
1/4 lemon, juiced
1 tbsp. butter
1 sprig fresh thyme (or 1/8 tsp. dried thyme)
Preheat oven to 400° F. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
Place the bread crumbs into a shallow dish.
In a separate shallow dish, add 1 beaten egg. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the panko bread crumbs.
In a cast iron skillet, add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once the 1 side is seared, place the skillet in the oven for about 4-6 minutes until cooked. *If you don’t have a cast iron skillet, use a regular skillet, then transfer to a greased baking dish, and increase the time to about 10-12 minutes.
Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
Remove from pan, place onto plate and top with sauce.
Chive Basil Yogurt Sauce
1/8-1/4 tsp. garlic powder, depending on your garlic preference
A pinch of kosher salt
1 tsp. Dijon mustard
The finely grated zest and juice of a 1/2 small lemon
4 tsp. of dried parsley
A small fistful (about 3 tbsp.) of fresh basil, stems removed, chopped
A thumb-thick bundle of fresh chives, chopped (or approx. 1 tbsp. dried)
1/2 cup thick natural yogurt; use full-fat Greek yogurt if calories aren’t an issue
1 tbsp. good-quality light mayonnaise, such as Hellman’s (optional)
Salt and milled black pepper
Stir mustard, garlic, salt, lemon zest and lemon juice in a small mixing bowl, mix/mush well.
Add parsley, then very finely chop the basil and chives, and add them to the bowl.
Stir in the yogurt and mayonnaise (if using), and season to taste with salt and black pepper.
I bought a jar of honey roasted peanuts about a month or so ago with the intention of eating most of them, but also wanted to use them to crust either a piece of fish or chicken. With just a couple of handfuls left, I figured I better use them in a recipe before I ate the rest. This recipe is not only delicious, but is easy and quick to prepare. Oh, and the honey mustard sauce is a copycat of Outback’s!
2 thin chicken breasts
4 tbsp. honey roasted peanuts, finely chopped
2 tbsp. panko bread crumbs
1 tsp. mayonnaise
1 tsp. Dijon mustard
Ingredients (Honey Mustard Sauce)
2 tbsp. Grey Poupon Dijon mustard
2 tbsp. honey
1 tbsp. mayonnaise (I use light)
Preheat oven to 375°F.
Spray a shallow baking dish with non-stick cooking spray.
Combine the ingredients for honey mustard sauce, mix well and refrigerate until ready to use.
Crush/chop peanuts using a mortar & pestle or in a food processor so the pieces are around the same size of the panko.
Pour the chopped peanuts into a shallow bowl and add the panko.
In a small bowl, mix together the teaspoon of mayo and teaspoon of Dijon until well combined.
Put chicken in baking dish, season with a little salt and pepper, and spread the Dijon/mayo evenly over both chicken breasts.
For some unknown reason, I decided to pick up a London Broil when I was at the store a few weeks ago, even though I had never made it before, and usually choose other cuts of beef. I already had the idea of using a horseradish crust, and wanted to see how it’d turn out with this type of meat. Well… it was absolutely fantastic and I loved the flavor of the crust! This can be used on your favorite type of meat, and would also be great on chicken.
1 (2 lb.) London Broil
1/4 cup panko
1/4 cup potato chips, crushed
1 tbsp. + 2 tsp. olive oil
2 tsp. fresh cracked black pepper
1 small shallot, minced
2 garlic cloves, minced
3 tbsp. prepared horseradish
2 tbsp. chopped fresh herbs (pick your favorites… I used Parsley, Thyme and Oregano)
1 tbsp. Dijon mustard
Sprinkle beef with 1 tbsp. salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400°F.
Toss panko with 2 tsp. oil, and 1/4 tsp. pepper in skillet.
Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
Transfer to bowl, add crushed potato chips and toss with shallot, garlic, 2 tbsp. horseradish and herbs.
Pat exterior of beef dry with paper towels and sprinkle evenly with remaining fresh cracked black pepper.
Heat 1 tbsp. oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
Combine 1 tbsp. horseradish, and mustard in small bowl.
Spread horseradish & mustard on top and sides of meat, leaving bottom and ends bare.
Roll coated sides of meat in bread-crumb mixture, pressing gently so crumbs adhere in an even layer.
Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125°F for medium-rare, 25 to 30 minutes.
Transfer roast to carving board and let rest 20 minutes.
Carefully cut meat crosswise into 1/2-inch-thick slices.
I came across this recipe a while ago, and bookmarked it to try another time. I was at the store over the weekend, and saw a bag of pistachios, which immediately brought my memory back to this dish. However, I highly recommend you buy pistachios already shelled as it took me a bit of time to crack open each pistachio to get a cup worth’s of nuts. And that way… you won’t get disappointed when you come across those shells that are not cracked at all and can’t be opened. Another recommendation I have is to butterfly/split/cut the chicken breasts in half, or you could use chicken tenders. I find the chicken is more tender when they’re a little thinner, and quite frankly, I just prefer them that way. In a nutshell (no pun intended), I found the combination of the herb mustard mixture combined with the pistachio-panko crust was simply divine! Oh, and when paired with the mustard cream sauce… WOW!!!
1 cup shelled raw pistachios (about 4 ounces)
1/2 cup Panko (Japanese breadcrumbs)
4 tbsp. Dijon mustard
2 tbsp. light mayonnaise
1 tbsp. honey
2 tbsp. chopped fresh basil (or 2 tsp. dried)
1 tbsp. chopped fresh dill (or 1 tsp. dried)
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
4 skinless boneless chicken breast halves, butterflied