Instructions
A Seafood Charlie Recipe
Prep: 30 minutes
Bake: 10 minutes
Serves: 4
Ingredients
Fish Sticks
Nonstick cooking spray
1 1/4 pounds cod rinsed in cool water and patted dry.
3 cups cornflakes.
1/2 teaspoon dry mustard.
1/2 teaspoon garlic powder.
2 large egg whites.
1/4 cup whole wheat flour.
Dill-Mayo Dip
1/4 cup olive oil mayonnaise
1/4 cup sour cream.
1 tablespoons dill relish
Recipe
1. For Fish Sticks: Preheat oven to 450 degrees. Spray rimmed baking pan with nonstick cooking spray. Cut fillets into 3 x 1 inch sticks.
2. In food processor with knife blade attached, process cornflakes, dry mustard and garlic powder 1 to 2 minutes or to fine crumbs. Transfer mixture to wide, shallow dish. In separate wide, shallow dish, whisk egg whites until frothy. Place flour in third wide, shallow dish.
3. Dip fish sticks in flour, then in egg whites, then in cornflake crumb mixture, patting lightly so mixture adheres; place on prepared baking pan. Lightly spray fish sticks with cooking spray. Bake 10 minutes or until fish sticks are lightly browned and crispy and internal temperature reaches 145 degrees.
4. For dip: In small bowl, whisk together all ingredients. Serve with fish sticks.
Instructions
A Seafood Charlie Recipe
Pep: 20 minutes
Roast/Broil: 50 minutes
Serves: 4
Ingredients
6 medium beets
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1/4 cup mayonnaise
1 tablespoon drained re3refrigerated horseradish
1 1/2 teaspoons fresh lemon juice
2 cups refrigerated shredded has brown potatoes
Nonstick cooking spray
4 ((5 ounce) code fillets
1 tablespoon chopped fresh dill
Recipe
1. Position 2 oven racks to upper and lower positions; preheat oven to 400 degrees. Line rimmed baking pan with parchment paper. In medium bowl, toss beets, 1 tablespoon oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place beets on prepared pan; roast on lower rack 30 minutes.
2. In small, whisk mayonnaise, horseradish, 1/2 teaspoon lemon juice, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, cover and refrigerate.
3. On cookie sheet, brush 1 1/2 teaspoons oil in 6 x 8 inch rectangle; evenly spread has browns over rectangle and drizzle with remaining 1 1/2 teaspoons oil. Roast on upper rack 15 minutes or until potatoes are lightly browned and beets are easily pierced with a knife. Remove has browns and beets from oven; let beets cool.
4. Position oven rack to middle position; preheat broiler to high. Spray second rimmed baking pan with nonstick cooking spray; place cod on prepared pan. Evenly brush cod with horseradish mixture. With spatula, separate has browns into 4 (3 x 4 inch) rectangles; place rectangles browned side up on cod. Broil 5 minutes or until internal temperature of cod reaches 145 degrees.
5. Peel beets and cut into wedges. In medium bowl, toss beets with dill and remaining 1 teaspoon lemon juice.
Instructions
A Seafood Charlie Recipe
Servings: 4 PrepTime: 10 min CookTime: 12 min
Ingredients
1/2 cup chicken broth
1/4 to 1/2 tsp saffron threads
4 (4-oz.) cod fillets
1/2 tsp smoked paprika
2 Tbs ShopRite olive oil
1 large shallot, chopped
1 pint Wholesome Pantry Grape Tomatoes
Directions
1. In a small microwave-safe measuring cup, microwave broth on HIGH 20 to 30 seconds or until hot. Sprinkle saffron threads over broth; stir until dissolved. Set aside. Sprinkle fillets with paprika, and salt and pepper to taste.
2. In a large nonstick skillet heat oil over medium heat. Add shallot; cook and stir 1 minute. Push shallot to outer edge of skillet. Add fillets; cook 3 minutes per side or until browned.
3. Add broth mixture and tomatoes; cover and simmer 3 to 6 minutes or until fish flakes easily with a fork. Transfer fillets to a serving platter; cover and keep warm. Increase heat to medium-high; cook and stir 2 to 3 minutes or until tomatoes soften and cooking liquid thickens slightly. Season with salt and pepper to taste. Spoon tomato mixture over fillets, and serve.
Enjoy!
