Kid Tested and Approved Baked Fish and Chips

Here is a link to a recipe from the July/August issue of Food Network Magazine.  Baked Fish and Chips caught my eye immediately because I always get excited about a good french fry, and when I saw that the recipe was Food Network's attempt at cutting half the calories of the yummy English Pub dish, I knew I had to try it.  I have tried many a baked breaded fish and chicken and most of the time the crust burns or never really gets crispy.  This defeat usually sends me belly up at a bar and grill begging for a basket of fried deliciousness!  Not so with this recipe due to a special ingredient: Rice Krispies.  I know corn flakes are often used in mock fried chicken recipes, but I've never seen Rice Krispies.  It definitely makes the dish, creating a nice, crispy crust on the fish without overpowering the delicate meat.

The fries were also delicious, but the real star for me was Food Networks lightened up tarter sauce.  The base of the sauce is  nonfat Greek Yogurt, a food item I absolutely cannot live without, flavored with relish, lemon juice, and Tabasco.  I'm not really a fan of tarter sauce, but I loved this fat free version and will make it myself from now on.

The best part about this recipe is that not only did all three of my children eat their fish without any persuasion, two of them asked for seconds and one of them ate it again for lunch the next day!  For this reason alone I give it 5 stars and suggest you give it a whirl.  Maybe try adding some spices or Old Bay Seasoning to the dry, crushed Rice Krispies, or to the fish before dredging and it will be more adult friendly.    

BAKED FISH AND CHIPS

Food Network Magazine

July/August 2010

http://www.foodnetwork.com/recipes/food-network-kitchens/baked-fish-and-chips-recipe/index.html

Fat Free Tarter Sauce

(Not featured online, copied from magazine)

2/3 cup nonfat Greek yogurt

3 tablespoons sweet pickle relish

splash of lemon juice

splash of hot sauce

Combine all ingredients in a small bowl.  Cover and chill 10 minutes. 

**Picture copied from Food Network website** 

Jicama Times Two

     Jicama is one of those vegetables that I love to eat, but forget to put in my grocery cart.  Last week, I made a special trip to Whole Foods and brought home a giant jicama that inspired a delicious salad and yummy slaw worthy of posting.
     Jicama is perfect in salads because it absorbs dressings well, taking on whatever flavor you infuse, yet stays crispy and refreshing.  The first recipe below is a meal in itself with jicama, black beans, tomatoes, corn, red onion, and cilantro, tossed in a chili lime vinaigrette.  The slaw(pictured above) compliments grilled meat well with layers of textures and bright flavors.  Shredded zucchini, carrots, chopped jicama, and red onion dressed in lime zest, juice, cumin, and olive oil.  A great use of all the zucchini that is bursting out of the garden right now and much more flavor than the mayonnaise based, cabbage slaw you find on most barbecue tables.

Black Bean, Jicama, Corn, and Tomato Salad

1 can black beans, drained and rinsed

1 1/2 cups frozen corn, thawed(or fresh, cooked, removed from ear, and cooled)

1/2 large jicama, peeled and cut into small cubes

1-2 cups grape tomatoes, cut in half

1/2 red onion, chopped

1/2 cup chopped cilantro

2 limes

1 tablespoon honey

1/2 teaspoon chili powder

2 tablespoons olive oil

salt and pepper

In a large bowl combine black beans, corn, jicama, tomatoes, red onion, and cilantro.  In a small bowl, whisk together zest from 1 lime, juice from both limes, honey, and chili powder.  Whisk in olive oil in a steady stream and add salt and pepper to taste.  Add to salad and toss well.  Set aside for 30 minutes to let flavors absorb in salad or refrigerate for later.  

Zucchini and Jicama Slaw

(pictured above with grilled barbecue chicken)

2 limes

1 teaspoon sugar

1/2 teaspoon cumin

2 tablespoons olive oil

salt and pepper

1/2 large jicama, peeled and cut into small sticks

3 medium zucchini

1/2 small red onion, finely chopped

1 cup shredded carrots

1/2 cup chopped cilantro

In a large bowl whisk together zest from 1 lime and juice from both limes, sugar, and cumin.  Whisk in olive oil in a steady stream and add salt and pepper to taste.  Add jicama sticks to dressing and set aside.  Shred zucchini with the large hole side of a box grater.  Press out water in zucchini in between a few paper towels.  Add zucchini, carrots, red onion, and cilantro to jicama and dressing mixture.   Toss well and enjoy!

**This slaw would be fabulous in fish tacos!!  Grill some Tilapia and serve with slaw in warm tortillas-yummy!!** 

And yes that is boxed macaroni and cheese in the picture.  Trader Joe's Wisconsin Cheddar which I think is a little bit healthier than other commercial brands?  It's the mac-n-cheese that gets the kids to the table, making it easier for me to get them to try the chicken and slaw.  Whatever works, right?!