Crispy Baked Fish Nuggets

Here is the fish portion of our fish and chips dinner that I promised you earlier this week. When I saw these Crispy Baked Fish Nuggets that Laurie posted over at Simply Scratch I really wanted to give them a try. And no it's not because they brought me back to my childhood, I'm pretty sure fish sticks never touched my plate as a kid.

They just looked so simple, fresh and crisp and the recipe happened to involve some ingredients I was trying to use up before I moved...panko, mustard and hot sauce. Not to mention, it gave me an excuse to make french fries on the side!

The recipe definitely lived up to my expectations, crispy exterior and tender fish on the inside. I'll be making these again. For a dipping sauce, I

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Tilapia with Garlic Mustard Cream Sauce

According to my recipe poll you guys want more seafood, and more quick and easy weeknight dinners. Lucky for you this Tilapia is both of those, I literally whipped it together for a last minute dinner in 20 minutes. I know it doesn't look pretty, but it tastes a heck of a lot better than it looks, trust me. It's so good! I used this delicious Aioli Garlic Mustard Sauce from Trader Joe's.

This mustard is so good and can be used in so many ways, I definitely recommend picking it up on your next Trader Joe's trip. If you don't have a Trader Joe's you could use regular dijon mustard in the recipe and I'm sure it would still be really tasty. I served it with couscous and the mustard sauce tasted really good on that as well. Keep reading for the recipe I adapted from Cooking Light.

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Tilapia Tostadas

Last weekend Amanda highly recommended a chicken tostada recipe she had tried. Initially I had all intentions of picking up a rotisserie chicken and making this recipe as is, but then I remembered I had some tilapia in the freezer and plans changed. Who was I kidding? When was the last time I left a recipe as is? I also didn't want to shred the lettuce, because I figured I would already have enough dirty dishes without using my food processer, so I left it out. I know, I could have purchased already shredded lettuce, but I made up my mind that I just didn't want lettuce on my tostada. Feel free to add some to yours, but I was pretty darn happy with the lettuce free end product. My husband ate his first tostada in approximately 20 seconds, I honestly don't think he tasted it, but he slowed down for the second one and really enjoyed it and even noticed a little spice. Keep reading for my Tilapia Tostada recipe adapted from this Chicken Tostada Recipe from Epicurious.

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Soy Glazed Cod Baked in Parchment Paper

As usual, I picked up some more fresh seafood when I was at the shore this weekend. This time it was cod and I decided to bake it in parchment paper.  This is a great method you can use with most types of fish and there are several reasons why I recommend going this route. It's healthy, it's flexible (you can throw in a variety of vegetables or seasonings), it's foolproof, very easy clean up - just crumple up the paper and toss it out when you're done, and because it steams in it's own juices (along with the other ingredients you throw in) it leaves you with a moist and flavorful fish. It works for a an easy weeknight meal or it's impressive enough for company. Just cut open the parchment at the table and serve. See below for the recipe.

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Grilled Swordfish with Balsamic Brown Butter

This weekend we picked up some swordfish steaks at the seafood market. And since I can't seem to get enough of my grill pan these days, I decided to make grilled swordfish with balsamic brown butter sauce. I was inspired by this recipe on epicurious. I scaled it down to 4 servings, so my husband could have 2 servings for dinner and I could bring the extra for lunch tomorrow. I served the swordfish with a garlic and corn couscous, which I'll follow up with the recipe another day. We also felt very adventurous when we ventured from red wine to white tonight. I think this is the first bottle of white we've ever had with dinner, it was Cielo Pinot Grigio. Pinot Grigio seems to be the only white wine we can get into, and this is an inexpensive bottle that was crisp and fresh, perfect for the hot weather we had today. Keep reading for the recipe with my adaptions.

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