Although I’ve cooked cod and other white fish a multitude of ways including battered fish and chips, I find the best results come when it’s breaded and seared. This gives the fish a nice crunch and also holds it together better. The easiest and pretty fool proof way is breading it first in flour, then egg and then a Panko bread crumbs. I modified the recipe to gluten free using rice Chex cereal and found the results to be equally tasty. Rice Chex cereal works well as a Panko replacement. Just grind it up in the blender and you have your crumbs ready to go. Try serving this with quinoa and steamed chard as a great summer dinner.
I’ve loved salmon cakes since I was a kid. They’re quick to make and with a few ingredients around the house, always great for the last minute dinner. My son thinks they’re great , too as long as the capers are omitted so it’s up to you.
If you’re looking for something festive for the holiday season when company is coming, I find this recipe to be a winner. It’s easy to make, can be prepped before the guests arrive and tastes fantastic. I rarely eat pork but since the butcher is now bringing in happy hormone free pig from the region, I like to try it now and again. Pork has such a mild flavor that this vibrant sauce really picks it up and the flavours linger in your mouth long after the bones have been sucked clean. I also like to serve the chop with a parsnip puree base which really compliments the apple glaze. Along with crispy roast potatoes and grilled red and yellow peppers, you really have a classic holiday favorite.