Fish Parmesan

My take on an old Italian classic, Chicken Parmigiana using fish instead. This is simple and delicious.

Fish Parmesan
Serves 6

5 tablespoons flour
5 tablespoons cornmeal
1/2 teaspoon garlic powder
salt and pepper — to taste
3 tablespoons butter
6 fish fillets — fresh or frozen
1/3 cup grated parmesan cheese

Preheat oven to 400 degrees F.

On a dinner plate, combine flour, cornmeal and seasonings. Melt butter in a shallow baking dish. Dredge fish in flour mixture and place in baking dish. Turn fish to coat with butter; then sprinkle with Parmesan cheese.

Bake for 8-10 minutes or until fish flakes easily with a fork.


Italian Fried Fish

This is from a wonderful cookbook Saving Dinner. My family has loved every single recipe I’ve tried from this book
Fish Romano
Serves: 6

3/4 cup white wine
1 teaspoon thyme
4 cloves garlic — pressed
6 fish fillets (white fish)
1/2 cup flour
1/2 cup Romano cheese — grated
1 teaspoon Italian seasoning
salt & pepper — to taste
1 tablespoon olive oil

In a large zipper-topped plastic bag, combine first 4 ingredients. Add fish, seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally.
Meanwhile, combine flour, Romano cheese, Italian seasoning, salt and pepper in another large zipper-topped plastic bag. Remove fish fillets from marinade (discard marinade) and add them to the flour bag, close bag, and shake to coat evenly with flour mixture.

In a skillet, heat oil over medium high heat. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork.

Grilled Salmon with Honey-Lime Butter

A few years ago, I found a wonderful recipe website called Steph’s Country Kitchen Goodness. That site has since been closed, but I did save a lot of the recipes. I tell you, my family has liked every single recipe I have tried from that site. So with credit to Steph, this is her recipe.


2 salmon fillets (1 lb each)
1/2 cup vegetable oil
1/2 cup lemon juice
2 green onions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
Honey-Lime Butter
1/4 cup butter, softened
1 tablespoon lime juice
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon lime zest
1/8 teaspoon crushed red pepper flakes

1. Palce salmon in a shallow dish. Combine remaining ingredients and mix well; pour over salmon. Cover and refrigerate for 30 minutes. Drain; discarding marinade.

2. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork.  Serve with Honey-Lime Butter.  Yield: 4 servings.


Beat all ingredients in a small bowl until well blended.  Shape butter into a roll about 1-inch in diameter.  Wrap in plastic wrap and chill.  Cut into slices and serve with salmon.  Yield:  about 1/3 cup.

“Steph’s Country Kitchen Goodness”