09 December 2009

Parmesan-Red Pepper Basa with Red Pepper Risotto & Almond-Parmesan Broccoli

I consulted Google about what to do with a bunch of frozen basa fillets and some red peppers, and it gave me this recipe. The internet also told me that basa is a catfish that hails from the Mekong River Delta in Vietnam and the Chao Phraya Basin in Thailand. It's a plant eater, so part-time vegetarians can feel slightly more at ease about eating it.

Parmesan-Red Pepper Fish
1/2 cup flour
1/2 cup milk (which I didn't have, so I used water)
1/3 cup panko
1/2 cup grated Parmesan cheese
1 teaspoon crushed red pepper flakes (or to taste)
1/4 teaspoon pepper (I forget if we actually added this)
1/4 teaspoon salt
2-4 boneless fish fillets (I, as you know, used basa)
3 tablespoons butter

In three shallow bowls, put: 1 - the flour; 2 - the milk or water; 3 - the panko, Parmesan, red pepper, pepper, and salt.

Coat the fillets with the flour, then the milk, and then the bread crumb-Parmesan mixture. Press the mixture into the fish.

Melt the butter in a large skillet, and sauté fillets until golden brown and flesh flakes easily with a fork.

We topped the fish with some sautéed red peppers, and served it with President's Choice Red Pepper Risotto and steamed broccoli with toasted almonds and Parmesan.

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