I’ve said it before, but I’ll say it again. I’m not the biggest fan of fish. I never liked fish (nonwithstanding the deep fried yumminess of Long John Silver) and in fact didn’t eat it from about the age of 9 to 21. Even now, I don’t really look forward to fish but I do cook and eat it at least once a week because it’s a healthy protein and I like to keep my diet varied.
I also absolutely hate shellfish, so the chances of me posting a recipe involving: lobster, crab, crayfish, scallops, oysters, mussels, etc are extremely slim (you know, all the stuff everyone else loves). The only time those ingredients appear is if I’m cooking for my family (those fish loving Filipinos). Lately, I’ve been contemplating using shrimp in something because shrimp, while not my favorite, isn’t completely horrible but I haven’t gone that far yet. I think it’s a texture issue for me on shrimp vs the fishy taste that turns me off. It’s like a weird firm mushy (to me at least).
In addition to all of this info, add the fact that my husband also hates fish (also not including the deep fried kind that we both like) and me, the fish disliker, has to actually make him (the fish hater) eat it. So when I’m doing fish meals, I’m usually using a milder one such as tilapia, cod, snapper, halibut, flounder, sole, etc although my husband and I both love tuna, and I’m personally a fan of salmon, but I also try to keep sustainability in mind while I do my purchasing. One of the reasons I only buy my fish from either Findlay Market or Whole Foods is because the workers there can tell me how fresh it is, where it came from, and how it was caught so I know if I’m making a smart and sustainable choice.
So basically, any fish meal I make has to satisfy the husband and I because if it tastes super “fishy” neither of us will eat it (weirdly enough we both like sushi, although I’m definitely more varied in my likes than he is). And I have to either serve it with a sauce or enough rice/veggie to allow the husband to mix his all together in an attempt to “hide” the fish (I’ll have to post a couple of the salad recipes soon, one of the few times I got him to eat and like salmon).
Open Faced New Orleans Inspired Fish “Po’Boy”
Note: I like to make my own Cajun seasoning and just store it in the cupboard until I need it (it goes awesomely on unexpected things, in my omelets, on fries, other meats, etc.). I’ve included the recipe below but feel free to use store bought or your own blend.
Serves: 2 – Time: 20 – 25 Minutes
Cajun Seasoning (can be doubled or tripled):
- 3 teaspoons smoked paprika (can sub in regular paprika)
- 2 teaspoons black pepper (if you happen to have white pepper use 1 tsp of white and 1 of black)
- 2 – 3 teaspoons cayenne (depends on how spicy you like it)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon ground mustard (optional, but I like it in there)
Combine all ingredients in a jar. Store any leftovers out of direct sunlight. I don’t use any salt in my seasoning mix, simply because I’m trying to wean myself off of my salt love (sad but necessary) and this way I have more control over the amount of salt I use on things.
For the Slaw:
- 2 tablespoons light mayo
- 1 tablespoon nonfat greek yogurt
- ½ – 1 tablespoon rice vinegar, taste at ½ tablespoon and keep adding till you get what you like
- ¼ teaspoon sugar
- Salt and Pepper, to taste
- 1 ¼ cup shredded coleslaw mix (cabbage or cabbage and carrot is fine)
- 1 small pepper, diced (I used the purple one from my CSA box)
- 1 jalapeno, seeded and vein removed, finely diced (I had this leftover from the cookout)
- ½ teaspoon celery seed
- 1 teaspoon dried chives (I would have preferred to just use green onion but I didn’t have any)
Combine everything from mayo to salt and pepper in a bowl. Mix well. Add in shredded coleslaw, pepper, jalapeno (leave the seeds/veins in to make it spicier), celery seed and chives. Toss until the sauce has lightly coated everything. Set aside.
For the Remoulade:
- 1 tablespoon light mayo
- 1 tablespoon nonfat greek yogurt
- 1 tablespoon spicy ketchup, or regular ketchup if you don’t have it. Personally, I used Tobasco ketchup.
- ½ tablespoon sweet pickle relish
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- Salt and Pepper, to taste
- 1 teaspoon dried parsley, option
- 1 – 2 teaspoons of hot sauce until you get the heat level you desire
Combine all ingredients in a bowl. Stir well. Place in refrigerator until the fish is done to allow for flavors to marry.
For the Fish and Sandwich:
- 1 ½ teaspoon grape seed oil
- 2 fresh fish fillets (in this case I used tilapia with each filet weighing around 5 oz each)
- 2 tablespoons cornmeal – white or yellow, it doesn’t matter
- 1 tablespoon whole wheat flour
- 1 ½ tablespoons Cajun seasoning, divided
- Salt, to taste
- 1 egg white
- 1 tablespoon fat free milk
- Use about a 6 – 7 ounce baguette, cut in half horizontally – in my picture I didn’t have a baguette on hand, so I ended up using one of those “slimwiches” or 100 calories whole wheat thin buns
- Tomato, thinly sliced into either rounds or half moons – in my picture I also didn’t have add the tomato (I had used them all for the cookout) but it would have been perfect on the sandwich if I did.
In a shallow dish (I like to use an 8 inch round metal/glass cake pan or pie pan), combine cornmeal, flour, and 1 tablespoon Cajun seasoning. Mix until incorporated.
In another shallow dish, beat together the egg white and milk.
Sprinkle remaining ½ tablespoon of Cajun seasoning on each side of the two filets. Pat the seasoning into the fish. Season filets with salt. While this step (putting the salt and spices on the fish itself) probably isn’t strictly necessary, I always do it because I want to make sure that all the seasonings aren’t only in the coating. One at a time, dip the filet into the milk/egg mix, then dip into corn meal mixture. Shake pan so the filet is well coated, flip, shake again, and then set aside. Repeat steps with other filet.
Heat 1 ½ teaspoon of grapeseed oil in large skillet. Place fillets in hot skillet and cook for about 3 – 4 minutes. Spray top of fillets with nonstick oil spray, then flip and cook another 3 – 4 minutes until cooked through.
Toast bread and top with sliced tomato. Divide slaw mixture between the two sandwiches and place on top of bread. Place each fillet on top of slaw. Top with a drizzling of the remoulade sauce.
This meal was super tasty and filling. It was definitely a one dish meal unless you have really hungry eaters, in which case you could always serve a salad or vegetable on the side. My husband quickly ate his, and I couldn’t even finish mine. Plus it was fast and easy. It may look like a lot of steps written out but when you actually get down to it it’s not.