Tuesday, June 15, 2010

Blackened Fishwich with Bean and Corn Salad

Well, my hubby gets his wife all to himself now!  Tonight after work, I did not have to drive 45 minutes North on I-5 and sit in class for 2 hours.  Last weekend was my commencement ceremony at Eastern Washington University, and I actually don't feel done for some reason.  I'm guessing that after a couple weekends of no school work it'll feel real...bring it! 

It's recipe time!!  If you want to get literal, I'm a pescatarian and not a vegetarian, since I do eat fish occasionally.  Matt and I like to sing "let's get literal, literal.  I wanna get literal, literal", try it next time you or someone you know gets nit-picky.  It's fun!  Anyway, I'm getting off topic.  I found this recipe in a cookbook I forgot I had until a couple weeks ago.  It's from the Better Homes and Gardens Big Book of 30-Minute Dinners 

- Blackened Fishwich -

What you need:
  • 1 pound fresh or frozen cod, 3/4 to 1 inch think (I used halibut)
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons cooking oil (I used vegetable)
  • Leaf lettuce
  • 4 kaiser rolls, split and toasted
  • 1 small tomato, sliced
  • 1/4 cup guacamole
What you do:
  • Thaw fish if frozen.  Cut into 4 serving-size pieces (I lucked out was able to buy two pieces that were the perfect size).  Rub seasoning onto both sides of fish.
  • In a large skillet heat oil over medium heat until very hot (a drop of water sizzles in skillet).  Carefully cook fish about 6 minutes or until fish flakes easily when tested with a fork, turning once. 
  • Place lettuce and fish on bottom half of each toasted roll.  Place tomato slices and guacamole  on roll tops.
  • Makes 4 servings.
- Bean and Corn Salad -

This one I threw together all by meeeself, from the test kitchen of Mattanda...
  • 1 can corn, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 7 oz pico de gallo (I bought mine pre-made in the produce area of my friendly local Safeway, saves a bundle of time!)
  • Juice of 1 lime
  • Salt to taste
  • I threw in some left over tomato from the above recipe
Happy cooking and happy eating!

1 comment:

  1. I love bean and corn salad! You should try the roasted corn in the freezer section from Trader Joe's. It adds an extra bit to Mexican flavored meals; Brittany swears by it!

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