Parmesan Almond Crusted Fish with Peach Cilantro Salsa
We were up at the lake this past weekend visiting my parents and being at the lake in the summertime always makes me think of fish. The kids all went out fishing right away, but had no luck catching any. But that really didn’t matter … mom and dad always have plenty of fish in the freezer …
It’s great being up at my mom and dad’s because then I have more people to cook for! Sometimes my sisters are there too with their husbands, kids, and dogs, but this time it was just us, my parents and my son’s two friends, so it was a lovely quiet-ish weekend at the lake. Well, as quiet as you can get with 4 teenagers around!
I wasn’t sure if my son’s friends would eat fish, so I wanted to make something really tasty, with a spicy something you could add to it if you like things spicy. And Dad had these lovely juicy peaches sitting there tempting me … so … well, let’s get started.
Parmesan Almond Crusted Fish
- 2 hefty slices of whole wheat bread (I used my dad’s homemade whole wheat bread … if you are using store-bought bread, you might need more than 2 slices … I’ve noticed store-bought bread slices always seem so much smaller)
- about 1/3 c. almonds
- 1/4 c. cheez-its or other cheesy crackers
- A good bunch of the green leafy pieces of fresh dill weed
- 1/3 c. parmesan cheese
- 3/4 t. adobo seasoning
- 3/4 t. salt
- freshly ground pepper
- a bunch of fish — I don’t exactly know how much. We used 3 small packages of silver bass and walleye, so maybe it was a pound and 1/2? I think you could use just about any kind of fish and this would be good …
- Skim milk for dipping the fish in (if you’re lactose-intolerant try beating up an egg instead)
- In a food processor or handy chopper, process the bread, crackers, dill and almonds until finely ground. In a bowl, mix the bread crumb mixture with the parmesan cheese, adobo seasoning, and salt.
- Sprinkle the fish lightly on both sides with salt and pepper.
- Spray a baking pan with cooking spray.
- Dip each piece of fish in milk, then coat with the bread crumb mixture. Place on the pan. Once you’ve breaded all the fish, if you have any breading left over, sprinkle it on top.
- Spray the tops liberally with cooking spray–preferably olive oil or canola oil.
- Bake at 375 degrees F. for about 25 minutes or until it’s golden brown on the top and the fish flakes lightly when you test it with a fork. My dad’s oven is a little cool, I think, because we had to turn it up to 425 at the end to get it to finish properly.
Peach Cilantro Salsa
- 1 ripe, juicy peach, chopped
- 2 ripe tomatoes, peeled
- 1 clove garlic, chopped fine
- 1/2 of a medium onion, chopped fine
- about 1/2 c. finely chopped zucchini
- 1/2 – 1 jalapeno pepper, chopped fine.
- fresh oregano, chopped
- fresh cilantro, chopped
- The hardest part of this salsa is the chopping … then you just mix all ingredients well in a bowl.
- Let sit for several minutes before serving to let the flavors blend.
For the fish: assuming 1/4 lb of fish per person
For the salsa:
Recipe analysis from