23 June 2010

Recipe of the Week: Breaded Halibut with Zucchini Casserole

The zucchini casserole recipe came from Mama D's Homestyle Italian Cookbook. First boil zucchini that is cut into 1 in slices until it's soft (not too soft). Meanwhile sautee onions in oil with garlic, a can of mushrooms, salt, pepper, and oregano for 5 minutes then add the 4 or 5 zucchini and a quarter cup of parmesan cheese. Transfer all this to an ungreased casserole dish. Sprinkle with mozzarella cheese and bake at 375 degrees until the cheese is melted. This was pretty good. Not amazing, but a nice way to add veggies to your meal.

For the breaded fish, we usually use lemon pepper for flavor, but occasionally we use a seasoning Albert bought at a famous steakhouse in El Paso, TX instead of lemon pepper called Great American Land & Cattle Co. Steak 'n' Meat Seasoning.  It's pretty tasty :)  You should experiment.

Albert rubs the fish (we usually use either halibut or tilapia, but you  can use whatever type you want) with olive oil and sprinkles both sides with steak seasoning. Afterwards he covers it in Jules' GF flour, but you can use regular wheat flour if you'd like. Fry it up in a pan with hot oil until the fish is flaky on the inside and brown and crispy on the inside, about 3-4 min on each side.

Fried fish is Albert's favorite meal these days so we give it 4 1/2 stars out of 5.  Yum!

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