Parmesan Crusted Fish Portobello Ciabatta Sandwich Recipes

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PARMESAN-CRUSTED TILAPIA



Parmesan-Crusted Tilapia image

You won't have to fish for compliments when this is the catch of the day! Christi McElroy - Neenah, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup crushed Ritz crackers (about 10 crackers)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
4 tilapia fillets (5 ounces each)
2 tablespoons olive oil
Lemon wedges

Steps:

  • Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour, then egg, then cracker mixture; turn until coated., In a large cast-iron or other heavy skillet, cook fillets in oil over medium heat until fish just begins to flake easily with a fork. Serve with lemon wedges.

Nutrition Facts : Calories 287 calories, Fat 13g fat (3g saturated fat), Cholesterol 125mg cholesterol, Sodium 440mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

PORTOBELLO PARMESAN



Portobello Parmesan image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil, plus more for the dish
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, smashed
1 28-ounce can diced tomatoes
4 fresh basil leaves
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups panko (Japanese breadcrumbs)
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Peanut oil, for frying
4 ounces buffalo mozzarella cheese, sliced

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
  • Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
  • Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
  • Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
  • Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

CAJUN PORTOBELLO SANDWICH WITH AVOCADO AND REMOULADE



Cajun Portobello Sandwich With Avocado and Remoulade image

This is a rich sandwich, delicious withavocado and a generous smear of remoulade! This recipe calls for 1 hour marinating time, so plan accordingly. Adapted from Chef Tal Ronnen's The Conscious Cook.

Provided by Sharon123

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

sea salt
1/4 cup extra virgin olive oil
2 shallots, chopped
2 garlic cloves, minced
2 -3 tablespoons low salt cajun seasoning
1/2 cup dry white wine
1 1/2 tablespoons white wine vinegar (or white balsamic vinegar)
4 large portabella mushrooms, stemmed, gills removed, cut on the bias into 1/4-inch slices
1 cup mayonnaise (vegan preferably)
1 tablespoon ketchup
1 tablespoon dijon-style mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce (vegan preferably)
1 tablespoon fresh lemon juice (or lime)
1/4 teaspoon sea salt
2 teaspoons capers, minced
2 teaspoons shallots, minced
1 teaspoon fresh parsley, minced
2 teaspoons red bell peppers, minced
1/4 cup remoulade sauce
4 soft sandwich buns, split
4 -8 lettuce leaves, rinsed and dried (romaine works well)
1 large tomatoes, thinly sliced
1 ripe avocado, peeled, sliced

Steps:

  • Mushrooms:.
  • Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.
  • Add the shallots and garlic and cook for 3-4 minutes, until softened. Add 1 tbls. of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, lower heat and simmer 20 minutes.
  • Add mushrooms and cook 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
  • Remove the mushrooms from the marinade and press between paper towels or in a dish towel to remove excess marinade, then sprinkle with remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade(or save for another use).
  • In a cast iron skillet over medium high heat, cook the mushrooms in a single layer(you may need to do this in two batches) until blackened, 2-3 minutes on each side. Remove to a plate.
  • Remoulade:.
  • Place all the ingredients in a food processor or blender and blend on high for 1 minute. Store, covered, in the refrigerator for up to 1 week.
  • Makes 1 3/4 cups.
  • Putting it together:.
  • Spread a spoonful of the remoulade on one half of each roll. Top each with 1 or 2 lettuce leaves and a few slices of tomato and avocado. Divide the mushroom slices among the rolls. Close each sandwich and cut in half. Serve and enjoy!

PARMESAN CRUSTED FISH & PORTOBELLO CIABATTA SANDWICH



Parmesan Crusted Fish & Portobello Ciabatta Sandwich image

After playing around with a few different recipes, I came up with this version of an easy to make "gourmet" sandwich. It looks like a lot of ingredients, but it's really quite simple to put together. The end result is a well stacked meal, loaded with nutrition the whole family can enjoy. It's great to eat for lunch or dinner, because it's hearty, healthy, and makes great portion sizes. There's a "papa bear" portion, "mama bear" portion, and two "baby bear" portions in one loaf (for our family)! So...it's rather inexpensive to make, too! Hope you enjoy this, and please let me know what you think!

Provided by MamaMeag

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 -1 1/4 lb talapia fish fillet (or whatever fish you prefer)
1/2 cup parmesan cheese
2 tablespoons whole wheat flour
1 -2 teaspoon no salt seasoning (your preference. I use Trader Joe's or Costco's)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 egg
2 tablespoons milk
1 -2 zucchini (sliced into strips)
1/2 cup halved sweet cherry tomatoes (you can also use sliced large or Roma tomatoes...whichever type you prefer)
2 medium portabella mushrooms (I get mine at Trader Joe's. They come in a pack of 2)
8 ounces mozzarella cheese, thinly sliced (or whatever cheese you prefer)
1 cup fresh spinach leaves
1 ciabatta, loaf
1 1/2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees.
  • For the fish:
  • In a zip-lock bag, combine parmesan cheese, flour, seasonings, and salt.
  • In a shallow dish, beat together the egg and milk.
  • Take the fish, one at a time, and dip into the egg mixture. Let the excess drip off and place fillet into the zip-lock bag. Shake to coat, then place the fillet on a Large, well greased baking sheet. Repeat with all the fillets --
  • Take sliced zucchini and dip into egg mixture, then place into zip-lock bag and coat.
  • Place them on the baking sheet (making sure they are not overlapping).
  • Place the baking sheet in the oven for 20-25 minutes, or until fish is flaky.
  • For the mushrooms:.
  • Slice mushrooms in thin strips and place them in a bowl.
  • Drizzle olive oil over the mushrooms, and use your hands or a spoon to stir and coat.
  • Sprinkle the remaining parmesan cheese mixture (from the zip-lock bag) over the mushrooms and stir again to coat.
  • Place the mushrooms on a baking sheet, making sure they aren't touching each other.
  • Place the baking sheet in the oven for 15-20 minutes.
  • Slice the bread loaf into four servings, then slice horizontally, creating a top and bottom half.
  • Lightly toast in a toaster, if desired.
  • To assemble, place toasted ciabatta halves on plates.
  • Place cheese slices on each bottom.
  • Immediately after the fish and veggies are done baking, fit fillets on top of the cheese in one layer (you may have to cut the fillets to fit).
  • Put a layer of baked zucchini on top of the fillet, followed by the baked portobello mushrooms.
  • Add sliced tomatoes, fresh spinach leaves, and then top with the top half of the ciabatta loaf.
  • Slice in half, and serve immediately.

Nutrition Facts : Calories 447.5, Fat 24.2, SaturatedFat 11.2, Cholesterol 165.8, Sodium 817.5, Carbohydrate 9.3, Fiber 1.9, Sugar 3.6, Protein 47.5

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