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I originally made this with tilapia, but the recipe also works with cod and salmon.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 When I originally made this for my mom's birthday, I served it with a side of orange risotto (risotto with carrots, orange peppers, and orange juice).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
- 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.
- In a food processor, puree walnuts, dried cranberries, and orange zest. Remove the blade and mix in the bread crumbs.
- 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.
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Check out the Recipe Challenge as well as the other Judges
Han Ker from Hankerie
Irini from Irini Savva
Kristen from Frugal Antics of a Harried Homemaker
Leslie from Culinary Chronicles
Michelle from The Adirondack Chick
Minna from Naked Plate
Simcha from Turkish Cooking Everyday
Teri from The Freshman Cook