Dinner Menu

Dinner Menu:
Breaded Skinless Fish Fillets with Red Pepper Mayonnaise
Red Rice
Steamed Broccoli
I am working on dinner menus again. I try to keep organized and get menus for the week but then I come across a recipe that just jumps out at me. This time I was reading Bon Appetit, the January issue of this year, and there is a recipe for breaded skinless fish fillets (I am using a petrale sole) with red pepper mayonnaise. Thin fillets with a last coating of crustless French bread crumbs. The whole coating tastes light and with the fillets being sauteed quickly, I have a tender, flaky texture with LOTS of flavor without the greasiness of fried fish. I just have to add this fish recipe to my regular dishes. I also love rice but I needed something that added a little extra flavor to go with the medium punch delivered by the Red Pepper Mayonnaise so a nice red rice dish combining fresh tomatoes, onion, chili powder and diced red peppers was going to be my easy side dish. The whole dinner took less then 35 minutes to cook and I had a healthy meal on the table.

Breaded Skinless Fish Fillets with Red Pepper Mayonnaise

1 7 to 8-ounce red pepper, cut into 1-inch pieces
1/2 c. mayonnaise
1 T. finely chopped fresh chives
2 t. fresh lemon juice
1/2 t. cayenne pepper
1/2 c. all-purpose flour
1 t. salt
1/2 t. coarsely ground black pepper
1 large egg
2 T. milk
2 1/2 to 3 cups fresh breadcrumbs made from crustless French bread
4 5- to 6-ounce skinless thin fish fillets (such as flounder or petrale sole)
2 T. (or more) butter
2 T. (or more) olive oil

Using on/off turns, chop bell pepper in processor until juices form. Transfer to small sieve set over bowl; let drain 10 minutes. Mix next 4 ingredients in small bowl. Stir in 1/2 cup bell pepper. Season mayonnaise with salt and pepper.

Do Ahead: Can be made 1 day ahead. Cover and chill.

Mix flour and next 2 ingredients in pie dish. Whisk egg and milk in another dish. Place breadcrumbs in third dish. Sprinkle fillets with salt and pepper. Coat each side with flour, then egg mixture, then breadcrumbs, covering completely.

Melt 2 Tablespoons butter with 2 Tablespoons oil in heavy large skillet over medium-high heat. Working in batches if necessary, add fish to skillet. Saute until just opaque in center and crust is golden brown, adding more butter and oil as needed, about 4 minutes per side. Serve fillets with red pepper mayonnaise.

Red Rice

1 c. uncooked rice, not instant
2 T. peanut oil (I usually use grape seed oil)
2 cloves garlic, minced
1 medium onion, chopped
2 ripe tomatoes, chopped
1 8-ounce can tomato sauce
1 c. chicken broth
1 T. chili powder
salt to taste
Diced red or green pepper if desired

Heat oil in a heavy skillet over medium-high heat. Add rice and stir. Heat until rice is just golden brown. Add garlic and onion and saute until onion just begins to brown.

Add tomato, tomato sauce, chicken broth, chili powder, and salt. Also add diced peppers if using.

Lower the heat and cover.

Simmer 25 minutes or until all the liquid is absorbed. Remove from heat and allow to sit covered for 5 minutes.

Fluff with a fork and serve.


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