Fried Fish with Lemon-Butter Sauce

There is nothing fancy about fried fish drizzled with lemon and butter—but it can look (and taste) awfully nice topped with capers and sitting next to a fresh salad (or yeah, crispy potatoes 😋). Start with a white, flaky, mild fish like barramundi or cod. Fillets should be less than 1/2-inch think, because the cooking goes fast! This recipe can be gluten-free or -full, use which ever flour (and breadcrumbs) your prefer. Opt for breadcrumbs rather than panko; it just works better. Use plenty of oil in the pan, and let it get hot enough. Best when eaten right away! (Though if there are leftovers, try heating the fish in a toaster oven, which will keep it crispy).

Fried Fish with Lemon-Butter Sauce

Published May 14, 2019 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

For the fish:

4 thin white fish fillets (such as barramundi or tilapia)

Sprinkle of salt

1/4 cup measure-for-measure gluten-free flour blend (or regular AP flour)

1 egg

1/2 cup gluten-free bread crumbs - such as Schar (or regular bread crumbs)

2-3 tablespoons olive oil

For the lemon-butter sauce:

2 tablespoons butter

2 cloves garlic, minced

Zest and juice from 1 lemon

2-3 tablespoons capers

Directions:

1. Sprinkle each fillet of fish with salt.
2. Whisk egg in a bowl until frothy. Place flour on one plate and bread crumbs on another.
3. Working with one fish fillet at a time, lightly coat each fillet in flour, and then dip in egg. Roll in bread crumbs, and set aside.
4. Heat oil in a large skillet over medium-high heat. When oil is hot, place fillets in oil (if oil dies not sizzle, it is not hot enough). Cook fish for 3-4 minutes on the first side, and then flip and cook for another 3-4 minutes. Fish should be golden on the outside and opaque all the way through. Remove from heat.
5. Place butter and garlic in a small sauce pan. Heat over medium-low. When butter is melted, remove from heat. Add lemon zest and juice, along with capers, and stir.
6. Place fish on serving plates and spoon lemon-butter sauce over each fillet.

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

I’m trying something a little different today: a consolidated blog post. While I love writing, sometimes getting a blog post drafted (and published) is a chore. And, I have heard so many people—from friends to general internet chatter—say they wish it was easier to get to the damn recipe! So, here you are. This is an ingredient-heavy recipe, but once you’ve made it once you’ll see it’s quite easy to throw together. Cold rice noodles make a great lunch for enjoying in the sun, on the patio. Fresh herbs, tahini, and spicy Sriracha are bold and bright. Hope you enjoy!

Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

Published May 7, 2019 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

For the Sriracha tofu:

1 pound extra firm or super firm tofu, drained

2 tablespoons Sriracha

1 tablespoon olive oil

1 teaspoon soy sauce

For the tahini dressing:

½ cup tahini

2 tablespoons maple syrup

2 tablespoons soy sauce

2 tablespoons rice vinegar

¼ cup water

1 tablespoon finely grated fresh ginger

1 teaspoon minced garlic

For the bowls:

1 eight ounce package Mai Fun rice noodles

About 2 cups spring greens

1 red bell pepper, diced small

1 cucumber, diced small

1 large carrot, julienned

1 daikon radish, julienned

3 sprigs Thai basil

3 tablespoons fresh mint leaves, minced

3 tablespoons roasted peanuts, roughly chopped

Optional garnish: toasted sesame seeds and lime wedges

Directions:

1. Preheat oven to 475°F and fit a baking sheet with parchment paper.
2. Place Sriracha, olive oil, and soy sauce in a medium mixing bowl and whisk to combine. Cut tofu into 1-inch cubes and place in bowl. Use a spatula to gently turn tofu in sauce until coated. Using tongs or a fork, move tofu to prepared baking pan, leaving at least 1/2 inch of space between pieces. Bake for 10-12 minutes. Using tongs, flip tofu to the other side. Bake for an additional 12-15 minutes, then place pan aside to cool and turn off oven.
3. Meanwhile, prepare tahini dressing: place tahini, maple syrup, rice vinegar, water, ginger, and garlic in a small bowl and whisk until fully incorporated (note: at first, tahini might not want to mix in, but eventually it will become a smooth sauce!).
4. Cook rice noodles according to package. Place cooked rice noodles in a fine mesh sieve and rinse with cold water.
5. Assemble bowls: divide spring greens among serving dishes. Top with rice noodles. Add red pepper, cucumber, carrot, and radish. Top with tofu, then garnish with basil, mint, peanuts, sesame seeds, and lime wedges. Drizzle with tahini sauce. Serve.

Asian Chopped Salad with Sriracha Roasted Cashews

This is an older recipe from Foraged Dish and I wanted to give it an update. Same recipe!

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Have you tried these cashews yet?

If your answer is yes, you’re probably now thinking, “I should make those again this week.” If your answer is no, what are you doing?! Hop to it!

We joked that I should sell those cashews rather than sharing the recipe … but here we are. And I’m going to give you one more reason to make them yourself: a fresh, crunchy salad that will make a great potluck dish or light lunch.

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What’s in the bowl: I used to call this a “slaw,” but that word never quite hit the nail on the head. “Slaw” is short for coleslaw, which is usually a cabbage-based salad dressed with mayo. That’s nowhere near what this salad is. While still a cabbage-based salad, this bowl is also full of other veggies, like bell peppers, carrots, radishes, and bok choy (basically a big bowl of crunch!). Cashews sprinkled on top add to that crunchy, and the whole thing is dressed with an orange-sesame vinaigrette. (I’m crazy about toasted sesame oil, the flavor is out of this world and a little bit goes a long way).

Asian Chopped Salad with Sriracha Roasted Cashews

Published April 16, 2019 by Caitlin Sherwood

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Serves: 6   |    Active Time: 20 minutes

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Ingredients:

For the salad:

2 cups thinly sliced purple cabbage

1 red pepper, sliced in thin strips strips

1 carrot, julienned

1/2 cup daikon radish, julienned

1 heaping cup bok choy, roughly chopped

1/2 cup Maple-Orange Sriracha Roasted Cashews

Optional: 2 tablespoons minced cilantro

For the vinaigrette:

Juice from 1 medium orange

2 tablespoon rice vinegar

2 tablespoon toasted sesame oil

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 tablespoon soy sauce

Directions:

1. Pour ingredients for vinaigrette in a jar. Place lid on jar, and shake.
2. Chop vegetables, and place in a large bowl. Drizzle with about 1/3 of the vinaigrette, and toss. Top with cashews.
3. Serve, adding more vinaigrette to taste.