I am really trying to get more fish back into our diet. Fish is so versatile, there are so many ways to prepare it whether baked, broiled, grilled or simply pan fried like this Parmesan Crusted Fish with Lemon and Capers – and it’s so good for you! Let’s not forget to mention that not only is it super versatile, but it’s super quick to cook up! Which makes it a dream of a weeknight meal.

My friend Deanna has mentioned cooking fish coated in Parmesan a couple of times to me when I’ve asked her the question – what’s for dinner? I love having “what’s for dinner” friends, the ones who you can send a random text to throughout  the day to help you figure out what you are going to throw together at the last minute. We all need a few of those friends in our life. 🙂 I tend to get great ideas from those conversations. This fish dish is definitely one of them.

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(Disclosure: This post is sponsored by McCormick via The Motherhood, I received compensation for recipe development and my time. My recipe was created using McCormick spices, which you would already find in my kitchen.)

Taco night is finally becoming a go-to dinner option in my household. My husband and I have always loved tacos of every kind, but my kids have been a little hit or miss over the years. I think it’s safe to say that each of us is happily on board with taco night as of now – and since Mexican food, especially the taco, is some of the easiest to prepare this mama is oh so happy.
As a matter of fact, my kids just recently proclaimed we should have taco night weekly – I am all over it!

Fish tacos are some of my favorite to prepare, especially during grilling season. I love taking a simple white fish and seasoning it up just right with a few spices and fresh lime juice. When McCormick asked me to participate in their Taco Night Fiesta I knew right away that with the beautiful warm weather we were having I had to make fish tacos. For these fish tacos I wanted to try out a new-to-me spice that was sent to me by McCormick, dried diced jalapeno peppers. I was so intrigued when I saw this spice in their collection and I couldn’t wait to try it out. What I love about it is the mild jalapeno flavor it adds, without much of the heat (or fuss) of dealing with fresh jalapenos. It’s a nice way to infuse a little jalapeno flavor into a dish easily and conveniently.

I paired up the dried jalapeno with some ground cumin, salt, pepper and oil to marinate over the fish before putting on the grill. Using my fingers, I ground up the dried jalapeno so that it would work into the marinade a little easier, but you could always use a the back of a wooden spoon or a mortar and pestle to grind up too.

McCormick challenged me to come up with a 5-ingredient recipe for their fiesta so I kept the base of these fish tacos simple with this flavorful marinade using their spices as well as white corn tortillas and a very important and substantial squeeze of lime to finish them off. The lime truly brightened up the flavors that were cooked up on the fish. I love adding a squeeze of citrus after fish or seafood is cooked as opposed to including it in the marinade so that the acid doesn’t interfere in the pre-cooking process (hello ceviche) and so that the citrus flavor is fresh, lingering and very obvious. Citrus and fish should always be the best of friends in my opinion.

The fish and the tortilla are definitely essential to the taco making business. No question about that. But…my favorite part of tacos is always the toppings!

And lots of them!! I stuck with a green theme to keep these fish tacos fresh and light (and for a little fun!). Our toppings included shredded green cabbage (you can always use lettuce!), lime, avocado, and of course lots of fresh cilantro. My kids are loving Greek yogurt on everything these days so I had to include that too.

My family loved these Grilled Green Fish Tacos, my daughter probably the most. She couldn’t keep her hands off the fish, and pretty much finished it all off taco-less.

Needless to say, this perfectly seasoned grilled fish would be great on its own maybe paired up with some Fresh Corn Salad or Cilantro Rice for a completely different dinner. (I truly love successful family dinners like this one!)

But for now, enjoy these fish tacos instead.

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I first made this meal back in May when I guest posted for Jenna, and since then it has become a staple in our home. We eat fish pretty often, my kids absolutely love it, so that makes things easy. They didn’t always, but the best advice I got as a young mom was to just keep trying, keep exposing them to food you want them to eat, and it’s so true…kids will eventually start trying everything on their plate.

Now the quinoa salad, my kids were not a fan of. That’s okay…they’ll eat quinoa a little more plain, this quinoa was a little too lively for them if you know what I mean.

I ended up keeping the leftover quinoa salad in the fridge and it became my lunch for a few days. And a good lunch. Even better doused with some green Tabasco sauce. Oh man…it was so so good.

If you need to lighten things up a bit, or if you need a break from soup and other fall comfort foods, this is the meal for you. Yep, it will pretty much rock your world. Lime and cilantro always make me happy.

Have a great weekend! I’m nervously and reluctantly running my second half marathon Saturday morning and will happily be celebrating that night with some much needed pizza and wine!  Cheers!

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The post Chili Rubbed Fish with Quinoa, Black Bean and Corn Salad appeared first on Aggie's Kitchen.

This recipe is one of the few that I can make for the entire family. My husband loved it and was raving about it. Even my 4 year old son, though hesitant at first, ate his plate full of fish fingers. My normally not picky 2 year old daughter…well, we’ll keep trying.

This recipe was this week’s Craving Ellie in my Belly selection, chosen by Rainforest Recipes. In case you don’t know CEimB, we are a group of bloggers that get together to cook up healthy Ellie Krieger recipes each week and share our experiences. It’s been great trying new recipes and learning from others, check us out here.

I didn’t really follow Ellie’s recipe exactly for this week’s selection, I knew my kid’s wouldn’t want the dipping sauce (they aren’t dippers) and I surprisingly didn’t have any Greek yogurt on hand so I skipped it and decided to serve the fish with lemon like I normally do. I also paired it up with a nice green salad for Mom and Dad (me and hubby) while the kids ate theirs with some watermelon and a potato roll. The fish turned out flavorful and crispy thanks to “air baking“, without all the grease from a fryer.

These were definitely not your frozen fish sticks.

Crispy Fish Fingers

Ingredients:

• 1 lb tilapia, cut into strips or chunks
• 1 cup whole wheat flour
• 1 or 2 eggs, beaten or 1 egg plus egg whites, beaten
• 2 cups whole wheat or regular Panko (I used a mix of both)
• garlic powder
• salt and pepper to taste
• zest of 1 lemon
• sliced lemon for serving

Directions:

1. Preheat oven to 400 degrees.
2. In a plate, season flour well with garlic powder, salt, pepper and lemon zest. A few pieces at a time, dip fish pieces into flour mixture dusting off the excess. Dip the fish in egg, then bread crumbs (I seasoned bread crumbs as well with salt and pepper). Arrange breaded fish on a cooling rack placed into a rimmed baking sheet. Once all fish is breaded, spray each piece liberally with non stick spray or drizzle lightly with olive oil. Place in preheated oven and bake until golden brown and cooked through, approximately 10 -12 minutes.
3. Serve with lemon and a green salad for a healthy dinner!

Recipe adapted from Ellie Krieger

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Click Here to Pin this Blackened Tilapia Sandwich recipe!

My sister in law Jamie lives up in the Panhandle of FL and has the best seafood available to her. I didn’t know how fresh seafood could be until we went to visit her a couple of summers ago and she took us to Joe Patti’s to pick up some fish for dinner. This place is awesome, it’s right on the water and you can see the boats coming in to dock with the fish they just caught. They have so many different types of seafood available, fish I’ve never even heard of before.

I must admit, I am extremely jealous, and I crave Joe Patti’s on a regular basis.Recently Jamie told me about a recipe she tried and loved…a blackened tilapia sandwich with cilantro lime mayonnaise. Everything about it sounded great to me so of course I had to try it.

The recipe originally came from Paula Deen, but really all I followed from her recipe was the Cilantro Mayonnaise. For the blacknening seasoning I instead used Chef Paul Prudhomme Blackened Redfish Magic. I discovered this seasoning last year in St. Thomas of all places, when I ordered the best tasting blackened fish sandwich. I love this stuff.

I love blackening my fish and seafood and have used this seasoning in my recipe for Blackened Salmon with Citrus Salsa as well as these Spicy Fish Wraps.

I served some homemade baked red potato chips with the sandwiches…cole slaw would be great with them too, next time!

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Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise

• Author: Aggies Kitchen

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This Blackened Tilapia Sandwich with Cilantro Lime Mayonnaise is a great weeknight meal. Serve on salad or with stir fried veggies for a low carb option.

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Ingredients

• 4 tilapia filets (I used frozen tilapia from Costco)
• Blackened Redfish Magic seasoning
• non stick spray
• fresh kaiser rolls
• 1 cup mayonnaise
• 1/4 cup freshly chopped cilantro leaves
• 1 tablespoon fresh lime juice

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Instructions

1. Sprinkle seasoning liberally (or lightly, based on your taste) on each tilapia filet. Place each piece of fish into hot pan sprayed with non stick spray. Cook fish until flaky, approximately 3-4 minutes on each side.
2. For mayonnaise, combine all ingredients in small bowl. Cover and chill.
3. Serve tilapia on kaiser rolls with cilantro lime mayonnaise and your favorite side dish!

Want more tilapia recipes?

Try these recipe for Pan Seared Tilapia with Peach & Cucumber Salsa, Almond Crusted Tilapia, and Tilapia Burgers!

Follow Aggie’s Kitchen’s board Sandwiches on Pinterest.

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Pan Fried Tilapia with Bonefish Grill's Chimichurri Sauce

Ingredients:

Pan Fried Tilapia

• 4 Tilapia Fillets
• Bbq seasoning
• salt and fresh ground black pepper
• 2 tsp olive oil
• Bonefish Grill Chimichurri Sauce

Chimichurri Sauce

• 8 cloves garlic, minced
• 1 tsp. plus Kosher Salt
• 1 tsp. oregano, dry leaves
• 1 tsp. black pepper, ground
• 1 tsp. red pepper flakes
• Finely grated lemon zest from 3 lemons
• 4 oz. fresh lemon juice
• 1 bunch flat leaf (Italian) parsley
• 1 cup olive oil

 

Directions:

Pan Fried Tilapia

1. Sprinkle each fish fillet on both sides with bbq seasoning, salt and fresh ground pepper.
2. Add 2 tsp olive oil into preheated pan over medium high heat. Place tilapia into pan and cook for about 3-4 minutes. Carefully flip fish over and continue to cook for another 3-4 minutes or until fish looks cooked through (will be white and flaky in middle).
3. Drizzle about 2 tablespoons of Chimichurri Sauce over each piece of fish. Serve with steamed veggies and enjoy!

Chimichurri Sauce

1. Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend)
2. Allow the sauce to marinate for 30 minutes before serving.

Chimichurri Sauce Recipe from Bonefish Grill

Check out my next post to see what I did with the leftover Bonefish Grill’s Chimichurri Sauce…

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