I enjoy physical exercise. I try and do some sort of strenuous exercise every day if possible, wheather it be running, biking, yoga, ellipitical, or weights. I am, however, not atheltic by any stretch of the imagination. I can't throw a ball (golf, tennis, football or other) and if you actually ask me to do something like hit a ball with a long stick (golf) I will attempt to do it in one of the more amusing shows possible. In stark contrast to my non-athleticism is Husband who plays tennis and volleyball, taught himself how to golf and can seemingly pick up any sport with little effort. It disgruntles me.
However, there is one physical activity where I can outdo Husband by a long shot and that is swimming. If husband and I go head to head in a race, I can usually beat him by at least a full body length. Whatever awkwardness and lack of coordination I have on land, disappears in the water. I swim with grace and ease. Even Parents, who aren't ones to throw away a compliment (EVER) watched me swim recently and separately commented that my form and movement in the water was great. I personally love the sensation of cutting through the water with my arms and shooting forward. There is such peace and tranquility in the activity that I willingly shove whatever unattractive bits of my body I can into a bathing suit and leave exposed the other unattractive bits, just so I can swim.
So you'd think that someone who loved the water as much as I do would naturally love fish...and it's a not so much situation. Son, Daughters, Husband all LOVE it and I'm sort of in the "I'll tolerate it" camp. But I do know that Son and Daughters love it so I try and prepare it for them weekly.
This is a creation that I came upon by chance because I had some random fish in the freezer that I wanted to use up. I went with the simplest application, keeping in mind Son's restrictions and came up with this dish. It is simple, delicious and really easy to make. The preparation time is nearly zero and all it requires is a bit of skill handling a hot fry pan. The breadcrumbs are optional but are a really nice crispy counterpoint and Daughters loved them while Son preferred the plain pan fried fish. If dairy is not an issue in your family, you can also substitute a bit of butter for the oil for extra richness.
Pan-Fried Fish with Crispy Breadcrumbs
Serves 4
Crispy Breadcrumbs
1 cup bread crumbs (panko preferred, but regular is fine)
2 tablespoons olive oil
salt and pepper to taste
Over medium heat, fry pan and then add oil and breadcrumbs. Toss and toast until breadcrumbs are golden brown, 3-4 minutes.
Fish
1 lb fish fillets (roughy, orange roughy, tilapia, cod, black cod)
1 cup all-purpose flour
3 tablespoons olive oil
salt and pepper to taste
Carefully pat dry fish and soak up any additional moisture between paper towels. Season each side of the fish with a bit of salt and pepper. Place flour in a shallow plate and carefully dredge each fillet, knocking off any excess flour.
Heat fry pan over medium high heat and add olive oil. Carefully place fish onto fry pan. There should be a really nice sizzle. Cook fish for about 3 minutes, each side, until golden brown.
Remove fish and sprinkle with toasted bread crumbs. Serve with lemon wedges.
Printable recipe
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1 comments:
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