Saturday, July 17, 2010

Thursday Fud.

I had a jimaca that needed to be used up before it went bad so I went to the internet and found this recipe, mixed it up to what I had at home, and was happy with the result...

Jimaca and Mango Salad

1 medium jicama (about 1 pound)
1 small cucumbers
2 medium mangoes
1/4 cup roughly chopped basil leaves
3/4 teaspoons chile powder
3 teaspoons lime juice
1/4 cup arugula pesto

Peel and slice the jicama into long thin strips using a mandoline. Slice the cucumbers into long thin strips using a mandoline. Peel the mangoes and slice into long thin strips using a mandoline. Combine all the ingredients in a large mixing bowl. 

On the side I made...

Panko Crusted Ruffie

1/2 cup panko (Japanese-style bread crumbs)
Freshly grated zest of 1 medium lemon (about 1 1/2 teaspoons)
1 tablespoon dried parsley
1/2 tablespoon paprika
1/4 cup finely chopped fresh basil
1 6-ounce skinless ruffie fillets
1 tablespoon yellow mustard, or more to taste
Nonstick cooking oil spray, for coating the crumb topping
Juice of 1 large lemon, for garnish

Preheat the oven to 375 degrees. Use aluminum foil to line the bottom of a baking dish or rimmed baking sheet large enough to hold the fish fillets in a single layer.

Combine the panko, lemon zest, parsley, paprika, and basil in a shallow baking dish; mix well.

Use paper towels to pat the fillet dry. Place it skinned (darker) side down on the lined baking dish or sheet.  Use the mustard to evenly coat the top of the fillet. 

Cover the filet with the panko mix. Use nonstick cooking oil spray to lightly coat the fillets' crumb topping.

Bake for about 12 minutes, until the fish is cooked through (based on a guideline of 10 to 12 minutes' cooking per inch of thickness). Transfer to the stove top (off the heat) while you preheat the broiler.

Position the top oven rack 4 to 6 inches from the top broiling element; preheat the broiler.

Broil the fillets for 1 to 2 minutes, just to brown the crumb topping.

Meanwhile, spoon about 1 tablespoon of lemon juice across each individual plate, then lay a fillet on top of each portion. Serve immediately.

And, I made enough for left overs for lunch or dinner the next day!!! Yay!!

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