Food recipes
Tortilla-Crusted Whitefish with Salsa Salsa
Tortilla-Crusted Whitefish with Salsa Salsa
This multicoloured dish is a great way to get kids to eat fish. Crisp tortilla chips are perfect for crusting— they’re full of built-in crunch and familiar tasty texture. Your favourite zesty salsa jazzed up with a few fresh ingredients will help too. Together, all these familiar flavours just might persuade your finicky eater to try seafood!
Serves 4
Ingredients:
1 cup (250 mL) all-purpose flour
2 eggs, lightly beaten
2 cups (500 mL) hand-crumbled multicoloured tortilla chips
A sprinkle or two of salt and lots of freshly ground pepper
4 skinned fillets of any whitefish (about 1-1/2 pounds/750 g in total), patted dry
Salsa:
1/2 cup (125 mL) your favourite salsa
1/2 cup (125 mL) cherry tomatoes, halved
1/2 cup (125 mL) cilantro leaves and tender stems
1/2 teaspoon (2 mL) minced jalapeño
2 green onions, thinly sliced
The zest and juice of 1 lime
1 tablespoon (15 mL) olive oil
Directions:
1. Preheat your oven to 400°F (200°C). Lightly oil a baking sheet.
2. Put the flour, eggs, and tortilla chips into 3 separate bowls. Season the flour. Working with one fillet at a time, dredge the fillet in the flour, coating it evenly and shaking off any excess. Dip the fillet into the egg, coating it evenly and holding it up to drain for a few moments. Finally, dip the fillet into the tortilla chips, turning, pressing, and sprinkling as needed so the crust adheres. Place the fish on the baking sheet. Repeat with the remaining fillets. Bake until the fish is cooked through and crusty, 10 to 15 minutes. The fish is done when a meat thermometer inserted in the thickest part registers 130°F (55°C).
3. Meanwhile, toss together the salsa salsa. In a small bowl, mix the prepared salsa with the tomatoes, cilantro, jalapeño, green onions, lime zest and juice, and olive oil. Arrange the finished fish on a serving platter and top with the salsa. Serve and share!
Tip:
Cherry tomatoes usually have more vine-ripened flavour than their larger green-picked cousins in your supermarket. That true aromatic flavour shines through in this simple improvised salsa that brightens and builds from your favourite salsa.
This multicoloured dish is a great way to get kids to eat fish. Crisp tortilla chips are perfect for crusting— they’re full of built-in crunch and familiar tasty texture. Your favourite zesty salsa jazzed up with a few fresh ingredients will help too. Together, all these familiar flavours just might persuade your finicky eater to try seafood!
Serves 4
Ingredients:
1 cup (250 mL) all-purpose flour
2 eggs, lightly beaten
2 cups (500 mL) hand-crumbled multicoloured tortilla chips
A sprinkle or two of salt and lots of freshly ground pepper
4 skinned fillets of any whitefish (about 1-1/2 pounds/750 g in total), patted dry
Salsa:
1/2 cup (125 mL) your favourite salsa
1/2 cup (125 mL) cherry tomatoes, halved
1/2 cup (125 mL) cilantro leaves and tender stems
1/2 teaspoon (2 mL) minced jalapeño
2 green onions, thinly sliced
The zest and juice of 1 lime
1 tablespoon (15 mL) olive oil
Directions:
1. Preheat your oven to 400°F (200°C). Lightly oil a baking sheet.
2. Put the flour, eggs, and tortilla chips into 3 separate bowls. Season the flour. Working with one fillet at a time, dredge the fillet in the flour, coating it evenly and shaking off any excess. Dip the fillet into the egg, coating it evenly and holding it up to drain for a few moments. Finally, dip the fillet into the tortilla chips, turning, pressing, and sprinkling as needed so the crust adheres. Place the fish on the baking sheet. Repeat with the remaining fillets. Bake until the fish is cooked through and crusty, 10 to 15 minutes. The fish is done when a meat thermometer inserted in the thickest part registers 130°F (55°C).
3. Meanwhile, toss together the salsa salsa. In a small bowl, mix the prepared salsa with the tomatoes, cilantro, jalapeño, green onions, lime zest and juice, and olive oil. Arrange the finished fish on a serving platter and top with the salsa. Serve and share!
Tip:
Cherry tomatoes usually have more vine-ripened flavour than their larger green-picked cousins in your supermarket. That true aromatic flavour shines through in this simple improvised salsa that brightens and builds from your favourite salsa.
Printed from https://recipe.bluelayer.org/recipe/75965/tortilla-crusted-whitefish-with-salsa-salsa