Crispy Fish with Creamed Corn

This is the first in a week's worth of recipes from Every Day with Rachael Ray, September 2011, the "Your Weeknight Meal Planner" pull-out section. I used the dijon mustard we had at home and one of the containers of breadcrumbs we have instead of making my own. And I forgot to garnish with the parsley. But overall, it came out quite close to the picture.
Shopping List and overview

Ingredients:
4 tilapia filets (5-6 oz each)
salt and pepper
6 tbsp grainy mustard
1 cup (2 oz) fresh breadcrumbs (use more on Thursday)
4 cups fresh corn kernels (from 8 ears)
4 tbsp unsalted butter
1/2 cup heavy cream (use more on Tuesday)
1/4 cup EVOO (aka Extra Virgin Olive Oil)
2 tbsp chopped flat-leaf parsley(use the rest Friday)
2 beefsteak tomatoes, cut into wedges

1. Season the fish with salt and pepper and place on a large plate; spread 1 1/2 tbsp mustard evenly on top of each piece. Sprinkle the breadcrumbs over the mustard, pressing to adhere. Refrigerate while you make the creamed corn.
2. Using a food processor, puree 3 cups corn kernels. Transfer to a small saucepan and stir in the remaining 1 cup kernels. Add the butter and cook over medium heat until hot, about 5 minutes. Stir in the cream and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
3. In a nonstick skillet, heat 2 tbsp EVOO over medium-high heat. Add 2 pieces of fish crumb side down, reduce heat to medium and cook, turning once until golden and crisp, about 8 minutes. Repeat with the remaining 2 tbsp EVOO and fish.
4. Serve the fish on a bed of the creamed corn. Sprinkle with the parsley and serve with the tomato wedges. Season with pepper.

Crispy Fish with Shaved Zucchini Salad

I found this recipe on one of the Rachael Ray websites (the magazine one). I'd seen something on tv one day, but couldn't remember by the time I was thinking of making it where I'd seen it so I found this one instead (or maybe it's the one I saw... I was distracted at the time). The fish was very tasty, and the zucchini salad was good, although different from our standard "salad." I used dry thyme instead, since we have plenty of it. Somebody commented that it was too many panko crumbs - it really was. Certainly seems like a waste. But I'm not sure how much to suggest to use instead.

Ingredients:

2 egg whites, beaten
4 tablespoons butter, melted
1 1/2 cups panko
2 tablespoons chopped fresh thyme (about 2 palmfuls)
2 tablespoons finely chopped chives (about 2 palmfuls)
1 tablespoon Old Bay Seasoning (about a palmful)
1 tablespoon onion powder (about a palmful)
1 tablespoon garlic powder (about a palmful)
2 lemons
Four 6-ounce halibut or cod fillets
Salt and pepper
1 small shallot, peeled
1 tablespoon dijon mustard
3 to 4 tablespoons extra-virgin olive oil (EVOO)
2 zucchini, shaved with a vegetable peeler into ribbons
1/2 pint cherry tomatoes, halved
1 small bunch scallions, thinly sliced on a long angle

Directions:

Preheat the oven to 425°. Put the egg whites in a deep plate or shallow bowl. On another plate, pour the butter over the panko and work into the crumbs to evenly distribute. Season the crumbs with the thyme, chives, Old Bay, onion powder, garlic powder and grated peel of 1 lemon. Season the fish with salt and pepper and coat in the egg whites, then in the crumbs; arrange on a slotted broiler pan or wire rack on top of a baking sheet. Bake the fish until deep golden and crisp, about 15 minutes.

While the fish bakes, grate the shallot into a shallow bowl and add the juice of the grated lemon and the mustard. Whisk in the EVOO; season with salt and pepper. Add the zucchini, tomatoes and scallions to the dressing and toss to coat.

Cut the second lemon into wedges and serve with the fish. Pile the zucchini salad alongside.

Oven Baked Fish and Chips

I am feverishly cleaning out my house and ridding it of clutter.  I'm giving away boxes and boxes of books and wanted to pare down my cookbook collection.  I was about to get rid of this one when I decided to check what I had bookmarked. 

One recipe was an old favorite I had forgotten about.  So I thought I would list it here and also give away the cookbook!

This is a tasty and healthier version of your classic fish and chips.  The secret ingredient is paprika -- who knew? 

Instead of spraying the potatoes with nonstick spray and tossing them with paprika on the baking sheet, I always put them in a plastic bag and add a little vegetable oil and the paprika and shake the bag.  WAY easier.

The recipe comes from Prevention's Low-Fat, Low-Cost Cookbook.  (Not sure where this one came from -- I typically cook with heavy cream and butter!  HA!)

Oven Baked Fish and Chips

2 large baking potatoes, cut into 1/4" lengthwise slices (basically, cut them however you like them!!)
1/2 tsp paprika
1/4 cup fine bread crumbs
1/2 tsp baking powder
1/4 tsp thyme
1/4 tsp basil
1/4 tsp ground black pepper
1/8 tsp ground red pepper
1/8 tsp salt
1/4 cup skim milk
1 egg, lightly beaten
4 catfish fillets, 4 oz each (or whatever kind of fish you prefer)

Preheat oven to 350.  Coat a baking sheet with nonstick spray.  Arrange potatoes on baking sheet.  Coat them lightly with nonstick spray.  Sprinkle them with paprika.  Toss to combine.  Bake for 30 minutes, or until tender but not browned.  Remove from the oven.  Move the potatoes so they cover one half of the baking sheet.

In a medium bowl, combine the bread crumbs, baking powder, thyme, basil, black pepper, red pepper, and salt.  Add the milk and egg, mix well.  Pat the fish dry with paper towels.  Dip the fish into the batter and place it next to the potatoes on the baking sheet.  Bake for 20 minutes or until potatoes are crisp and golden brown and the fish is opaque in the center.

Baked Cod with French Beans, Pancetta and Pine Nuts

While I found this recipe on MealsMatter.org, it's from Jamie Oliver's Naked Chef Takes Off. It's so easy, even I can make it!

I was lucky enough to use Pacific cod my brother-in-law caught off the coast of Mendocino, CA. Serve with your favorite Spanish Albariño.

Baked Cod with French Beans, Pancetta and Pine Nuts

Ingredients

Three-quarters pound French beans, trimmed and sliced at an angle

1 Small clove garlic, finely sliced

Salt and freshly ground black pepper

Olive oil 2 8 ounce Cod steaks, on the bone

4 Strips of smoked pancetta or thinly sliced bacon

One good handful pine nuts

1 Lemon, halved

Preparation

Preheat oven to 425 F.

Place French beans in roasting pan. Throw in garlic and a little salt and pepper, add just enough olive oil to coat the beans, and mix it all around.

Nestle the cod steaks in among the beans, lightly season again, and then place some pancetta over the cod and among the beans. Sprinkle with the pine nuts and drizzle a little olive oil over the top. Take your lemon halves and place them in the pan -- they will cook and color slightly, going jammy, sweet and lemony.

Cook for roughly 15 minutes in the middle of the preheated oven. Lightly lay aluminum foil over the fish for the first 5 minutes and then remove it. You know the cod is cooked when the bone in the middle is easily removed. This is a meal in itself, so serve with all the lovely juices from the pan drizzled over the top.