Thursday, February 2, 2012

Dried Cranberry and Walnut Encrusted Fish

This month, I am participating as one of 10 judge (see below for a list) for Very Good Recipe's "Be My Recipe Challenge." For the month of February, you can submit any recipe that fits a "Be My Valentine" theme and features the color red.  The challenge is open to everyone, so check out the ways to participate.  Maybe your recipe will be the winner of the prize of a custom made illustration inspired by your recipe.

As a judge, I also had to create my own "Be My Valentine" recipe.  So, I went with a dish that I made for my mother's birthday.  I tweaked it a little to make a sexy dish that is also easy to make (so you can spend more time with your Valentine than in the kitchen)  
Dried Cranberry and Walnut Encrusted Fish
I originally made this with tilapia, but the recipe also works with cod and salmon.  For the pictures, I used Swai, which is like a cross between Orange Rufi and Catfish. When I originally made this for my mom's birthday, I served it with a side of orange risotto (risotto with carrots, orange peppers, and orange juice).  That gives a really bright complimentary side.  
1 cup buttermilk
2 tbls. ranch dressing
1/2 tsp. dill
pinch of salt and pepper
2 fillets Swai
1/3 cup dried cranberries
1/3 cup walnuts
2/3 cup bread crumbs (about 1 slice of bread)
1 tsp. orange zest 


  1. Mix together buttermilk, ranch, dill, salt, and pepper in a large bowl.  Add the fish.  Marinade for 45 minutes in the refrigerator and for 15 minutes on the counter. 
  2. In a food processor, puree walnuts, dried cranberries, and orange zest.  Remove the blade and mix in the bread crumbs. 
  3. Preheat oven to 400ºF. Remove the fish from the marinade and shake off some of the marinade.  Lay it on a pan covered with aluminum foil and cover fish with the crust--the buttermilk will help the crust stick to the fish.  Sprinkle the top with a little extra salt.  Place in the oven and bake for 15 minutes, or until the fish is flaky.  Remove and let rest. 
  4. Enjoy!
* * * * * * * * *
Check out the Recipe Challenge as well as the other Judges
Han Ker from Hankerie
Irini from Irini Savva
Leslie from Culinary Chronicles
Michelle from The Adirondack Chick
Minna from Naked Plate
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  1. I love your Valentine's Day cranberry and walnut encrusted fish. Heart-shaped is just perfect. Perfect for Valentine's day and perfect because walnuts and fish are very, very good for the heart.

    A toast to you.

    May all your lights be delights,
    and all your pain be champagne.


  2. Looks great, will have to try it.


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