Add Color and Nutrition to Your Grill

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com
Ashley

Hey all- in my world- its grilling season already! We have had a few nice days and you can bet my grill was out cooking away! There is nothing more appetizing than the smell of freshly grilled food! Continue reading “Add Color and Nutrition to Your Grill”

Weekly Ad Recipe – Tilapia Fish Sandwich

Weekly Ad Recipe Tilapia Fish Sandwich www.cobornsblog.com

Are you looking for something to serve your family during lent? Well hold on because this recipe blows the fish right out of the water and on to your plate. I just love the cornmeal mixture with the Lemon Pepper. This is such a refreshing sandwich for lunch or for your main entrée at dinner. Quick, easy and you’re ready to eat! Enjoy… I did! Continue reading “Weekly Ad Recipe – Tilapia Fish Sandwich”

Weekly Ad Recipe – Fresh Tilapia With Roasted Red Pepper Mayonnaise

Coborn's Weekly Ad Recipe - Fresh Tilapia With Roasted Red Pepper Mayonnaise www.cobornsblog.com

This is a very quick and easy recipe that can be done on a weekday even if you are in a hurry. The mixture of mayonnaise with the flavor of red bell peppers served with Talapia puts this recipe over the top. Enjoy….I did!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Fresh Tilapia With Roasted Red Pepper Mayonnaise
Serves: 4
 
Ingredients
  • 1 T. Butter
  • 1.5-2 Lbs. Tilapia Fillets
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • ¼ tsp. Paprika
  • ½ Cup Light Mayonnaise
  • ¼ Cup Chopped Roasted Red Bell Peppers (from a jar)
  • ¼ tsp. Cumin
  • 1 Garlic Clove, minced
Instructions
  1. Heat oven to 400 degrees.
  2. Using about ¼ of the butter, lightly grease shallow baking pan.
  3. Arrange tilapia fillets in buttered pan.
  4. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.
  5. Bake at 400 degrees for 15 to 20 minutes and until internal temperature of fish reaches at least 145 degrees.
  6. Meanwhile, in small bowl, combine all remaining ingredients; blend well.
  7. Serve fish with mayonnaise mixture.
Notes
Suggested Wine Pairing McManis Viognier

 

 

Fresh Catch Fish Tacos

Fresh Catch Fish Tacos Recipe - The flavors in this recipe and Fresh and Delicious! www.cobornsblog.com

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

I’m writing my April blog on a day the weather reporters promise is going to get to 50 degrees and this time I am going to hold them to it, even though tomorrow’s prediction is a snow storm and maybe blizzard like conditions. My fear is our spring is going to be like last year and start in June. Yuck!

I thought this month I would talk about Lent because so many people struggle to come up with a meatless menu for dinner on Fridays.  My neighbor Donna came over a few weeks ago with a new recipe and a new sauce for me to try. It is great living across the street from a good friend who loves to cook.  We get together and share recipes and a few glasses of wine and it takes us away from the hum-drum of life, especially this time of year.

I love fish tacos and I think the first time I had them was at a seaside restaurant in Clearwater, Florida.  I will never forget sitting on the beach with a cool breeze, watching the waves come in and sampling the fish tacos along with a raspberry/lime margarita; it was fantastic.  I didn’t think I would ever find fish tacos that were as good. Well, I was wrong. After I tried Donna’s recipe I just had to make more. The jalapeno sauce that she drizzled over the tacos put this recipe over the edge.

The first step to making the fish is to dip them in flour, egg and water. The next step is to dip the fish in panko breadcrumbs. Panko crumbs are used in Japanese cooking for creating crisp, airy fried foods. Panko crumbs are made from wheat bread, but they are flaky and lighter than other breadcrumbs. They also come in a wide variety of flavors. The fish that I used for this recipe was the “Fresh Flight” cod that I talked about in last month’s blog. I stopped at Coborn’s meat department and purchased this because the fish was in the ocean yesterday. Now really, can you get it any fresher?

Then you follow the directions to make the toppings for the fish that go into the tortillas. You do not have to make the Jalapeno sauce for these fish tacos because you have lots of flavors that will be going into the avocado mixture but I’m telling you that you will be missing out if you don’t try it. It is phenomenal and adds the best flavor to the fish. I used lime in this recipe but if you prefer lemon that works great also.  The Jalapeno sauce in the recipe is spicy, but not too hot. Squeeze a little lime juice over the tacos for a zesty flavor. Don’t forget to serve some raspberry/lime margaritas along with the tacos.  Enjoy….I really did!

Fresh Catch Fish Tacos
Author: 
Serves: 5
 
Ingredients
  • Fish
  • 2-T. flour
  • 1 Egg
  • 1 T. Water
  • 1 Cup Panko Breadcrumbs
  • 1 lb. Cod, Walleye, Tilapia or Catfish
  • 2 T. Vegetable Oil
  • Tacos
  • 10-6” Flour Tortillas
  • 1 Medium Avocado, pitted, peeled and chopped
  • 1 Medium Tomato, diced
  • 2 T. Red Onion, finely chopped
  • 2 tsp. Lime Juice
  • 2 T. Fresh Cilantro, chopped
  • 1 Small Jalapeno Chile, seeded, finely chopped
  • 2 Cups Lettuce, shredded
  • 1 Small Lime, cut into wedges
  • Creamy Jalapeno Sauce
  • 1 Cup Sour Cream
  • ¾ Cup Mayonnaise
  • 2 tsp. Dried Parsley
  • 2 tsp. Fresh Garlic, crushed
  • 2 tsp. Dill Weed
  • 2.5 tsp. Onion Powder
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 Cup Milk
  • 2 Jalapenos (1 jalapeno with seeds and 1 without)
  • ½ tsp. Lime Juice
  • 2 tsp. Red Wine Vinegar
  • ½ Cup Fresh Cilantro, chopped
Instructions
  1. In a shallow dish, place flour.
  2. In another shallow dish, beat egg and water
  3. In another shallow dish, place panko breadcrumbs.
  4. Coat fish with flour and then dip into egg mixture; coat well with breadcrumbs.
  5. In 12” skillet, heat oil over medium heat.
  6. Add fish; cook 6 to 8 minutes until internal temperature of fish is 145°F, turning once.
  7. Meanwhile: heat the tortillas as directed on package.
  8. In medium bowl, mix avocado, tomato, onion and lime juice.
  9. Stir in cilantro and jalapeno chile.
  10. Mix all Jalapeno Sauce ingredients together in a blender
  11. When fish is done, cut into 30 bite size pieces.
  12. Fill tortillas with fish, avocado mixture and lettuce.
  13. Drizzle Creamy Jalapeno Sauce over top of tacos.
  14. Serve with lime wedges.
Notes
The Creamy Jalapeno Sauce is so versatile and I have used it on burgers, fish (especially salmon), dips and salads or anything else I can think of.

– Jayne
Coborn’s Meat and Seafood Merchandiser

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www.cobornsblog.com - Family, Friends & Food with Jayne