Potato Chip Fish Fillets
Feb 15, 2011
Haddock fillets are pale white with a delicate fishy taste. Catfish, thin fillets of tilapia or even sole fillets make reasonable substitutes.
This French style of cooking uses parchment paper packets to steam fish, vegetables or shellfish, locking in the flavours and juices. You can eat right out of the packet.
Lean fish, such as sole and cod, are low in fat and high in protein. They are generally less expensive than fatty fish, such as trout and salmon, which are high in omega-3 fatty acids. When it's on sale, try trout or salmon as an alternative to sole. Serve with Whole Grain Rice with Broccoli which is rich in nutrients and fibre.
Any fish will work beautifully, but pickerel, whitefish or lake trout are especially tasty. There are several curry pastes available, so experiment to find one you like (try Thai red curry paste for a really fiery dish). Serve this saucy curry over rice or rice noodles.
Japanese panko bread crumbs make an ultra-light and crunchy crust.
The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If you wish, choose other types of tender fish, such as halibut, snapper, pickerel or tilapia.
Flaky halibut and colourful sweet peppers make a stunning and delicious salute to British Columbia.
