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Panko Encrusted Blue Fish with Salad

Panko Encrusted Blue Fish
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Did I mention I looove seafood?  Well only until recently, finding the kind of seafood in Virginia Beach like the ones found in NY fish markets was almost impossible.  Luckily we now have an international market that carries many products not easily found here but also a vast fish market inside that carries a large variety of fish, pulpo (octopus), and all kinds of seafood just like those found in NY.  One of the fishes we used to always buy back in the day (especially for Viernes Santo or Good Friday) was Blue Fish. Back then, my mom and Aunt used to fry it or make in Escabeche.  It was very delicious, but I try not to fry anymore as much as possible. This kind of fish is tasty and it doesn’t contain an extensive amount of bones.  Aside from a few random ones that are easily detected, there’s just one big one in the middle.  The fish just turned out so moist it was like “butta”.  The flavor was just right and the ingredients did not overpower the taste of the fish.  Since it was made in the oven and not fried, I can feel good about it not going to my waist.

Ingredients & Method

For the Fish:

  • 2 lbs. of Blue Fish steak
  • ¼ tsp. Adobo
  • 1 tsp. Red Wine Vinegar
  • ¼ tsp. Lemon Pepper
  • ¼ tsp. Oregano
  • 1 tbsp. Extra Virgin Olive Oil
  • ½ tbsp. Sofrito
  • 1 cup Panko

Preheat oven to 400 degrees. Sprinkle ½ tbsp. Olive oil in baking pan to prevent sticking. Combine adobo, vinegar, lemon pepper, oregano, remaining olive oil and sofrito in a bowl and mix well. Soak fish in this mix. Turn to coat both sides. Pour panko in another bowl. Dip fish in panko to coat on both sides also. Place in baking pan and bake in oven for 13 minutes. Carefully turn over with a spatula to brown on other side and cook another 13 minutes.

Remove from oven and sprinkle lemon juice. Serve with Salad.

For the Salad:

  • Baby Spinach
  • Tomato – Sliced or diced
  • Corn
  • Avocado – sliced and cut into chunks
  • Carrots – Shredded
  • Sea Salt
  • Olive Oil

Place spinach in a salad bowl.  Add tomatoes, corn, avocado, and carrots.  Sprinkle with Sea Salt.  Drizzle with Olive oil.

Buen provecho!

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