Allison's Baked White Fish!

Allison is quite the creative cook and this is one of her creations. I should say one of her best creations yet. It was really flavorful and yummy!

She created it because . . . well, SHE sat on a bag of potato chips and didn't want to eat broken chips.

Yes, that's right. I told her she was going to eat the crushed chips because she wasn't paying attention and sat on the bag. I told her didn't care if she had to eat them with a spoon but we weren't throwing them out. I know. . . it was one of my mean moments.

Well if you read my other blog and know anything about my daughter, she is a problem solver. Yes, that she is. I believe that when she grows up, she's going to make an amazing contribution to society. Hey! I'm her Mom. I'm allowed to dream about her future!

Okay, let's get to the recipe. I guess it's not really a recipe but more of a method so I'll just try my best to write it up.

Allison's Baked White Fish

Ingredients:
White fish fillets, Flounder, Haddock, Cod, Halibut, Orange Roughy, etc.
Potato chips, almost a full regular bag
1 egg
milk, just a little to loosen up the egg
pepper
Cajun seasoning
dried chopped parsley

Directions:
1. Place potato chips in a zippered bag and crush to crumbs with a rolling pin.
2. In a bowl, beat egg and add a little milk to loosen the egg. Season with pepper. There is enough salt in the potato chips so you won't need it.
3. Dip fish fillets into egg/milk mixture and then cover with potato chip crumbs.
4. Place on a baking sheet that has been lined with foil and sprayed lightly with non-stick cooking spray.
5. Sprinkle desired amount of Cajun seasoning and a little parsley for color on top of fillets.
6. Bake in a 375 degree oven until done. This will depend on how thick your fillets are. I cooked them until they were almost done and then raised the oven to 400 degrees to crisp the breading.

Thanks for stopping by my kitchen!

Shrimp Kabobs!

My BFF, Susan, and I were chatting on the phone the other day about adding more fish and seafood to our meal plans. I love fish and seafood but don't cook a whole lot of it.

Coincidentally, I just happened to have Shrimp Kabobs on my menu this week to use up some I had in the freezer.

I usually make them the same way but this time I decided to check out some recipes on the web. I took the base of one and then put my own spin on it. I baked these in the oven because it's in the middle of winter and we are having a snow and wind storm but I can't wait to do them on the grill when it warms up outside.

Shrimp Kabobs

Ingredients:
1 lb. of shrimp (I used 31-40 deveined with tails off)
1/4 cup olive oil
2 tsp. minced garlic (I use the minced garlic in a jar)
2 tsp. lemon juice
1 tsp. paprika
1 tsp. dried parsley
1/4 tsp. black pepper.

Directions:
~In a measuring cup mix together olive oil, garlic, lemon juice, paprika, parsley and black pepper.
~Rinse and drain shrimp.
~Place shrimp in a quart size zipper freezer bag and add marinade to the shrimp. Seal bag well and toss around to make sure all shrimp are coated well. Place in refrigerator to marinate for at least 2 hours.
~After two hours, take out of refrigerator and place shrimp on skewer. Discard marinade.
~Grill or bake at 350 degrees until shrimp turns pink. Mine only took 10 minutes. Grilling will probably take shorter. Just be sure not to overcook the shrimp or it will turn rubbery.

Notes:
~This is a marinade so be sure to prep this at least 2 hours before cooking.
~If you are using metal skewers, be sure to oil them before you add the shrimp to them.
~If you are using bamboo skewers like I do, you will need to soak them in water for a couple of hours. This will prevent them splintering and catching on fire in the oven or on the grill.

Before Cooking:

After Cooking:

Thanks for stopping by my kitchen!