Some years ago, I recall having tuna casserole for dinner at least twice a month. My family and I always enjoyed it. Now it’s hard for me to recall the last time that I prepared this little tasty dish. I’ve never been fun of using cream of mushroom soup so this recipe was perfect for me. I really would like for you to share your tuna casserole dish with us. I know that there are many variations out there. By the way, is it something that you prepare on a regular basis, or every now and then?
Monthly Archives: February 2012
I had lunch at Benihana’s today and it reminded me of this recipe that was submitted by Rosalyn Y., one of the members on my website. She shared her twist on Chicken Fried Rice and so did I. It was awesome. If you like the recipe, by all means please share it.
- 1 1/4 cups Panko bread crumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon lemon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1/2 cup pecans, finely chopped
- 1 egg
- 4-5 fish fillets (I used Tilapia)
- Preheat oven to 400 degrees F.
- In a plate or shadow dish combine all dry ingredients.
- Beat egg and place in another dish.
- Wash and pat dry fish fillets.
- Dip fillets one at a time in the beaten egg and place in dry mixture to coat.
- Place fillets on a parchment paper lined cookie sheet.
- Bake for about 15 to 20 minutes of until the fish internal temperature is 145 degrees F. (It may difficult to determine the flakiness of the fish due to the coating)
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