Spy Fish and Seafood With Orange Dill Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
A crispy coating and a zippy sauce make for a fun fish and seafood meal. Ingredients:
1 1/4 cups panko breadcrumbs or 1 1/4 cups corn flakes, crumbs |
8 ounces skinless white fish fillets |
12 large shrimp, peeled, tails-on if desired |
8 sea scallops |
1 egg |
1 cup milk, divided |
salt and pepper |
2 tablespoons all-purpose flour |
2 teaspoons orange zest, grated |
1/4 cup orange juice, freshly squeezed |
1 tablespoon fresh dill, chopped |
1/2 teaspoon dijon mustard |
Directions:
1. Preheat oven to 450F with racks in top and bottom thirds. Butter 2 large baking sheets.
2. In a large dry skillet over medium heat, toast Panko crumbs, stirring for about 3 minutes or until golden brown. Transfer to a bowl; let cool.
3. Rinse fish, shrimp and scallops; pat dry. Cut fish into 3 x 1-inch strips. Trim off any excesss muscle from the scallops.
4. In a shallow bowl, whisk egg with 2 tablespoons of the milk.
5. Stir 1/2 teaspoons salt and 1/4 teaspoons pepper into the crumbs.
6. Working in batches, add about 5 pieces of fish and scallops first into egg mixture, add to crumbs and toss to coat. Shake off excess crumbs; place on 1st baking sheet. Repeat with shrimp, placing on second sheet. Discard excess egg and crumbs.
7. Bake fish and scallops on top rack for 3 minutes; move to lower rack and place shrimp on top rack. Continue baking for about 5 minutes or until crisp and fish and seafood are firm and opaque.
8. Meanwhile, in a small aucepan, whisk flour and 1/4 teaspoons each salt and pepper into remaining milk. Cook over medium heat, whisking constantly for about 5 minutes or until thickened.
9. Remove from heat; whisk in zest and juice, dill and mustard. Serve immediately on the side with fish and seafood for dipping.
|
|