{"id":187145,"date":"2017-02-28T00:00:00","date_gmt":"2017-02-28T00:00:00","guid":{"rendered":""},"modified":"2020-05-01T13:37:10","modified_gmt":"2020-05-01T13:37:10","slug":"freshen-up-your-fish-friday-recipes","status":"publish","type":"notebook","link":"https:\/\/www.justapinch.com\/blog\/notebook\/read\/187145\/freshen-up-your-fish-friday-recipes\/","title":{"rendered":"Freshen-Up Your Fish Friday Recipes"},"content":{"rendered":"

As many of you know from my past posts, I love fish and many weeks I do Fish Friday. A technique I frequently use when preparing the meal is to encrust the fish. <\/p>\n

Encrusting is basically a fancy way to say breading. It keeps the fish moist and is an easy to way to switch up the flavors of the meal. Here are a few of my favorite fish recipes<\/a><\/strong> from Just A Pinch.<\/p>\n

Debbie Rohan<\/a><\/strong> (Boerne, TX<\/a><\/strong>) takes flavors from Ireland for her Dubliner Irish Cheese Crusted Fish<\/a><\/strong>. “Everyone who has ever tried this dish just loves it, even the non-fish eaters,” says Debbie. “I love it and I don’t like fish.”<\/p>\n

A combination of Irish mustard and butter, Panko bread crumbs and Dubliner cheese are patted onto the fish to form the crust. Dubliner cheese has a very sharp flavor and is similar to cheddar cheese. It definitely adds flavor to the breading. Then, when baked it melts and combines with cream to make an amazing sauce. <\/p>\n

Don’t just take my word. Katrina Fontes<\/a><\/strong> (North Attleboro, MA<\/a><\/strong>) has made this recipe twice and says, “It’s the most delicious recipe.” I second that.<\/p>\n

“I came across lemon pepper Panko crumbs in the store thinking what can I do with this,” explains Patti Jagodzinski<\/a><\/strong> (Tomahawk, WI<\/a><\/strong>). “Voila, Lemon Pepper Panko Crusted Fish<\/a><\/strong> was born!”<\/p>\n

The presentation is really pretty. And, I love the flavor in this recipe. The potato and the Parmesan cheese in the breading were a nice addition along with the lemon Panko crumbs. <\/p>\n

If you have an issue finding lemon Panko bread crumbs, use the trick that Renee Johnson<\/a><\/strong> (Huntington Beach, CA<\/a><\/strong>) used. “I didn’t have lemon pepper Panko,” shared Renee. “I used regular Panko and added lots of lemon pepper to the coating mixture. It turned out perfect.” A great tip if you’re in a pinch.<\/p>\n

Cindy Holman<\/a><\/strong> (Montrose, CO<\/a><\/strong>) suggests using “any white fish like mahi-mahi, tilapia, perch or cod” when making her Parmesan-Red Pepper Fish<\/a><\/strong>. <\/p>\n

Honorary Kitchen Crew member Diane Hopson-Smith<\/a><\/strong> (Pine Mountain, GA<\/a><\/strong>) taste-tested this recipe and it was a hit at her dinner table! “I served it on a bed of rice, a twist of lemon and a side of seasoned broccoli,” shares Diane. “I seasoned with Cajun seasonings and it was the perfect meal.” Simple ingredients create one delicious dinner.<\/p>\n

“My husband and I are trying to eat healthier and fresh foods are at the top of our list,” says Katrina Freed<\/a><\/strong> (Newark, DE<\/a><\/strong>). “I have never been much of a seafood fan, but this is so good I want to make it again soon!” Katrina’s Almond Crusted Tilapia for Two<\/a><\/strong> is the perfect portion for two people. If you’re looking to cook for more, just double the recipe. <\/p>\n

Initially, I was concerned there wouldn’t be enough flavor since all the seasoning was in the egg mixture, but boy was I wrong. The slight crust the almond and cheese give is great on the tender fish. Quick, easy and super good!<\/p>\n

Cooking with fish can be tricky and something a lot of beginner cooks stay away from tackling. But once you get a technique down, like encrusting, cooking it at home is actually simple. <\/p>\n

This week, I encourage all you newbies in the kitchen (and those seasoned cooks too) to start Fish Friday’s at your home. Get creative… the fun is in creating the crust. Happy Pinching!<\/p>\n","protected":false},"excerpt":{"rendered":"

As many of you know from my past posts, I love fish and many weeks I do Fish Friday. A technique I frequently use when preparing the meal is to encrust the fish. Encrusting is basically a fancy way to say breading. It keeps the fish moist and is an easy to way to switch […]<\/p>\n","protected":false},"author":1,"featured_media":236964,"menu_order":0,"template":"","meta":[],"tags":[],"yoast_head":"\nFreshen-Up Your Fish Friday Recipes - Just A Pinch<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Freshen-Up Your Fish Friday Recipes\" \/>\n<meta property=\"og:description\" content=\"As many of you know from my past posts, I love fish and many weeks I do Fish Friday. A technique I frequently use when preparing the meal is to encrust the fish. Encrusting is basically a fancy way to say breading. 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