FISH FANS ? ? ( OCT CL )

[Jeanne G]

Yummy...

Just wanted to share that we had the Baked Fish With Olive-Crumb Coating(p168) tonight from Oct '00. DELICIOUS! And easy!! I actually made it last night - adding lemon juice right before cooking tonight - and it was a wonderful success. Definitely impressive and something I'd serve to company. And best yet you can make it a day ahead!!!

And if you're wondering, I served it w/ the Portobellos topped w/ Mashed Potatoes & Swiss Chard from GH Oct '00, also a WONDERFUL addition.

This meal was a huge success, and I can be quite hard on myself - it all turned out really well!! http://www.cookinglight.com/bbs/wink.gif

[emilycat]

Thanks, Jeanne G!

I loooove fish, and especially olives, although I couldn't prepare this for my SO because olives repulse him. Oh, well, more for me!
Thanks for your review!

[This message has been edited by emilycat (edited 10-26-2000).]

[This message has been edited by emilycat (edited 10-26-2000).]

[Ohioan]

Gee, after such a rave review, I hate to say it, but I made this tonight (using tofu instead of fish as I always do with fish recipes), and it was so salty that I couldn't eat it. I had to scrape off all the topping and try to salvage the plain tofu underneath. Maybe a strong-tasting fish would have counteracted some of the saltiness better, but I'm not sure how. http://www.cookinglight.com/bbs/frown.gif Oh, well. I guess one disaster out of all the CL successes I've had isn't bad.

Phoebe

[Peggy]

We had the Baked Fish with Olive-Crumb Coating tonight for dinner. I agree that it was alittle on the salty side, but I thought it was an interesting change. My husband loved the olive topping, but thought the red snapper was too fishy tasting. He scrapped off the olives and mixed them with the Squash-Rice Casserole (Nov '00) and said that part of his meal was delicious! http://www.cookinglight.com/bbs/rolleyes.gif Can't win with him and fish sometimes...

Peggy

[Jeanne G]

Phoebe,

Sorry about your bad luck!! It didn't turn out salty at ALL for me. I served it twice: first w/ my boyfriend & 2nd I shared it with a girlfriend. We all loved it. Very weird, too, b/c I've seen a thread where you use
olives in place of fish(and olives, as we know, can be quite salty). I used green and the jumbo black and the recipe was AWESOME! The fish I used was quite good too and very mild, not strong tasting at all. However, I used talapia, not snapper.

One thought is if you marinated the tofu first? I know it takes on the flavor of what ever it is cooked with, and if there wasn't any addition maybe that was the problem?? Maybe all you tasted was olives whereas if you cook it with fish it simply compliments the fish flavor?

Anyhow, I wish it would have worked out as well for you as it did for me!!!
Better luck next time http://www.cookinglight.com/bbs/smile.gif

Peggy, by the way thanks again for all the help on suggestions for my CA trip!! You have been awesome. We have a "vacation meeting" tonight and I get to share all your ideas & other info I've collected w/ my boyfriend!

[This message has been edited by Jeanne G (edited 11-01-2000).]

[Ohioan]

Jeanne G, thanks for the suggestions, and I'm sorry it's taken me so long to get back to you, but yesterday was chaos, and I didn't even get back to the board between noon yesterday and this morning.

I, too, thought the problem might have been in the mildness of the tofu -- and no, I didn't marinate it first, just pressed and drained it the way I always do -- so I tasted the crumb topping separately with some rice, and it was still 'way too salty. Maybe the green olives had cured too long, or maybe I just don't like as much salt as other people. (When I use olives in lieu of anchovies, I scale them to the amount of anchovy I would have used, i.e., to my taste.) Even while I was mixing the crumb topping, I thought, "This is an awful lot of olive for so little breadcrumb," and I cut back a little on the amount. Maybe I should have cut back some more.

Well, since so many people like the recipe, maybe I'll try it again some time, but with the quantity of olives halved, and maybe the green olives thoroughly rinsed. I'm willing to give it one more shot. http://www.cookinglight.com/bbs/smile.gif

Cheers, Phoebe

[Wienie]

Could someone post this recipe?? I'm stopping at the store directly after work today, and they have Tilapia on sale. Thought I'd make it for dinner tonite.
Would really appreciate it.
Thx Wienie http://www.cookinglight.com/bbs/biggrin.gif

[mightyh]

Made this last night and was impressed... it definitely doesn't taste like a 30 minute meal. I didn't find it too salty at all... Used tilapia, canned minced ripe olives, and chopped a few bottled green olives. Really yummy!

Thanks for pointing it out Jeanne.

[Jeanne G]

mightyh & Wienie,
I'm so glad some people have discovered and are trying this EASY DELICIOUS dish! Here's the recipe...

Baked Fish With Olive-Crumb Coating

Prep Time: 10 min
cooking Time: 12 min

2 1/4 lbs red snapper or other lean white fish fillets
Cooking spray
3 T lemon juice
1/3 C dry breadcrumbs
1/3 C chopped green olives
1 T olive oil
2 t dried oregano
1 t bottled minced garlic
1/4 t white pepper
1 (2.25 oz) can chopped ripe olives, drained
6 lemon wedges

1. Preheat oven to 450.
2. Arrange fish in a 13 x 9-inch baking dish coated with cooking spray, sprinkle with lemon juice.
3. Combine the breadcrumbs and the next 6 ingredients(breadcrumbs through ripe olives), stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450 for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges. Yield: 6 servings(serving size: 5 oz fish).

I cooked mine at a lower temp for longer. And I don't know why they say 2.25 oz can...I've yet to see that size so I just used a few jumbo black for that part.

Hope ya like it!!

[Wienie]

Jeanne G, thanks for posting the recipe. I can't wait to try it. My husband doesn't like olives in any way, shape or form, so I'm waiting for him to go deer hunting later this month.
Thanks again,
Wienie http://www.cookinglight.com/bbs/biggrin.gif

[KateH]

Phoebe,

I read (somewhere!) about not just rinsing olives, but soaking them for a few minutes in plain cold water. I don't remember the source at all, and I seem to remember it was specific to Greek olives. But I could be remembering the whole thing wrong. (insert loopy smiley here).

Kate H