Butter-Almond-Crusted Fishwiches

Holy cow! Talk about a quick and simple recipe. And, to top it all off, so yummy!!!! Rachael Ray really created a great thing with this recipe. Please try asap!!!

INGREDIENTS:

2 tablespoons dijon mustard

2 tablespoons pickle relish

1 tablespoon honey

1/4 cup plus 1 tablespooon vegetable oil

1/2 head small cabbage or 1/2 pound shredded slaw mix

Salt and pepper

1/2 cup sliced almonds, toasted

1 cup breadcrumbs

2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme

Flour, for coating

2 eggs, beaten

4 fillets tilapia

3 tablespoons butter

Juice of 1 lemon

8 slices good-quality white bread or split rolls of choice, toasted

Salt-and-vinegar or black-pepper potato chips

DIRECTIONS:

In a medium bowl, whisk the mustard, relish and honey. Whisk in 1/4 cup oil. Add the cabbage and season with salt and pepper; toss.

Using a food processor, grind the almonds. Stir in the breadcrumbs and thyme. Place in a shallow bowl. Place the flour and beaten eggs in 2 other shallow bowls. Halve the tilapia fillets crosswise, making 8 small pieces of fish. Pat the fish dry and season with a little salt. Dip the fish first in the flour, then in the beaten egg, then in the breadcrumb mixture.

In a large skillet, heat the remaining 1 tablespoon oil, 1 turn of the pan, over medium heat. Add the butter to melt. Add the coated fish and cook, turning once, until brown and crisp, 3 minutes per side. Douse the fish with the lemon juice. Stack 2 pieces of fish and a big pile of the slaw on the toast. Halve the sammies and serve with the potato chips.

Deconstructed Guacamole Chicken Sammies

This sandwich is quick and easy.

Ingredients

• 4 pieces boneless, skinless chicken breast, 6 ounces each
• Salt and pepper
• 1 tablespoon smoked sweet paprika, a palmful
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 2 ripe Haas avocados
• Juice of 1 lime or 1/2 lemon
• 1 small red onion, chopped
• 2 jalapeño peppers, seeded and thinly sliced
• 1 large clove garlic, finely chopped
• 1 15-ounce can diced, fire-roasted tomatoes, drained
• 2 tablespoons fresh cilantro, finely chopped
• 4 leaves lettuce
• 4 crusty, cornmeal-topped Kaiser rolls, split
• Flavored specialty corn or blue corn chips

Preparation

Heat a griddle pan or cast-iron skillet over medium-high heat.

Season the chicken with salt and pepper. Combine remaining spices in a
small bowl and rub all over chicken. Drizzle griddle or skillet with a
tablespoon of EVOO. Cook chicken 12 minutes, turning once. Remove
from pan and let cool enough to handle; slice each piece on an angle into
4 pieces.

Halve and pit avocados and dress with lime or lemon juice. Cut each half
into 4 pieces and layer between chicken slices.

In a small skillet, heat remaining tablespoon EVOO, a turn of the pan.
Add onion, jalapeño and garlic, and sauté a few minutes to soften.
Add tomatoes and season with salt and pepper. Turn off heat and mix
in cilantro.

Place lettuce on bun bottoms and top with chicken and warm salsa,
set bun tops in place. Serve with a few chips alongside.

Catfish Po'boys with Hoisin-Peanut Sauce

I found this recipe in a Cooking Light cookbook that I bought. Jerome and I loved it! And because it's a Cooking Light recipe, you know it's good for you!!


Ingredients
SAUCE:
1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar


CATFISH:
1/4 cup Thai chile sauce
2 garlic cloves, minced
4 (6-ounce) farm-raised catfish fillets
Cooking spray


REMAINING INGREDIENTS:
4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
2 cups shredded napa (Chinese) cabbage




Directions
To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.


Prepare grill or broiler.


To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.


Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.


Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately. (Makes 4 servings)