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Sweet and sour marinade with a crispy Tortilla coating highlights baking fish filets.
The whole family will want you to make this repeatedly.
The added bonus that it's baked, not fried...goes without saying how happy our insides will appreciate this small and tasty effort ;o)
For a dedicated post...refer to:
http://www.foodessa.com/2013/05/tortilla-corn-chip-crust-fish-filet.html
Ingredients
- .> (American / Metric measures) <
- . 2 large, mild fish fillets of choice
- . > Marinade:
- . 1/4 cup (50ml) plain 2% yogurt
- . 1 Tbsp. (15ml) tomato paste
- . 1 Tbsp. (15ml) Dijon mustard
- . 1 Tbsp. (15ml) Maple syrup (or other liquid sweetener)
- . pinch of sea salt
- . pinch of cayenne pepper
- . > Coating:
- . 1 cup (225g) unsalted, Tortilla corn chips, coarsely crushed
- . handful of fresh, flat parsley, chopped
Directions
- . When ready to bake, pre-heat the oven to 375F/170C/Gas5.
- . Prepare a grill or cookie rack on top of a pan.
- . Position oven rack on the second level from the bottom.
- . Marinate the fish fillets in the yogurt mix. Refrigerate for at least 30 minutes before coating.
- . Coat the fillets completely with the crushed chips and chopped parsley.
- . Gently place the fish onto the grill.
- . Bake for about 15 minutes. Serve with your preferred vegetable side dish. Enjoy.
- . Claudia's flavourful wishes...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 2 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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