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Friday, August 07, 2015

Lemon Grilled Fish with Dill Panko Topping

Dinner time is still kind of a circus around here, but at least I'm trying some new, delicious recipes. We had the following this week and both Kev and I liked it. Aspen about died when I asked her to eat one bite, but eventually (an hour later) she did try it and I let her eat chicken nuggets for her "real" dinner. SIIIIIIIIIIIIIIIIIIIIIIGH.

lemon baked fish with dill panko topping
I grilled this fish instead of baking it because I don't like letting fish stink linger in my house.

Lemon Grilled Fish with Dill Panko Topping
1 lemon
4 6-oz cod or tilapia fillets
2 T olive oil
1 T butter (or in my case, butter substitute)
1/2 C panko bread crumbs
2 T chopped fresh dill weed (I actually used about 1 T dried because it's what I had)

Preheat grill (low).
Finely shred lemon peel and set aside.
Spray aluminum foil "pan" with nonstick cooking spray.
Cut lemon into slices and lay flat on foil pan.
Arrange fish over slices and brush with 1 T olive oil. Season with S&P.
Grill about 10 minutes per side, or until fish is white and flaky.

Meanwhile, melt butter in large skillet and brown panko, 1-2 minutes, stirring constantly.
Remove from heat.
Add 1 T olive oil, dill, and lemon peel.
Remove fish from foil pan and discard lemon slices.
Top fish with panko mixture.

Adapted from Better Homes and Garden May 2015
I paired the fish with a focaccia, which Kev loved and I liked. I felt like there was either too much garlic flavor or too much oregano and I couldn't put my finger on it. Maybe too much salt, too? Next time I'll try some changes.

 Oregano and Cheese Focaccia
1 1/2 T roasted garlic olive oil
4 1/2 C all-purpose flour
3 T finely chopped oregano (I used dried because it's what I had, and only about 1 T total)
2 T sugar
1 1/2 T salt
1 .25-oz package rapid-rise yeast
1 2/3 C warm water
1/2 C grated Asiago cheese (I used a handful of a mozzarella/Parmesan blend because it's what I had)

Rub bowl with olive oil; set aside.
Combine flour, oregano, sugar, salt and yeast in a second bowl.
Stir in warm water, continuing to stir about 2 minutes until mixed (knead with hands if necessary).
Transfer to prepared bowl, cover with plastic wrap and let rise 1-1 1/2 hours, or until doubled in size.
Line baking sheet with parchment or foil and coat with nonstick spray.
Add cheese to dough.
Spread dough to edges of baking sheet (wet fingers helps).
Brush with 1 1/2 T oil.
Let rise 1 hour, or until dough is level with sides of pan.
Preheat oven to 450 and bake 20 minutes (I overcooked mine and probably should have taken it out at 15 minutes).
Cool and cut into squares.

Adapted from Vegetarian Times magazine.

oregano and cheese focaccia bread
It's fun to try some new things, and to get some old favorites back in rotation. Aspen LOVED making pizza at home this week and did it by herself twice. Hopefully getting her involved in not only picking dinner once a week, but making it will help her be less stubborn.

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