Posts Tagged ‘iron chef panko’

Tuesday, September 16th, 2008

Shrimp (or Fish) cakes:
1 cup Iron Chef South West Panko (Japanese breadcrumbs)
2 tablespoons minced red bell pepper
2 tablespoons minced green onions
3 tablespoons light coconut milk
12 ounces medium shrimp, peeled, deveined, and chopped (can subsitute any fish)
1 large egg
1 garlic clove, minced
Cooking spray

Heat a large skillet over medium heat, add above ingredients stirring well. Cover and chill 1 hour. Divide into 8 equal portions; shape each portion into a 1/2-inch-thick patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add fish cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let stand 5 minutes.

Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes

Serve with Iron Chef Thai Chili for extra flavor.

Yield 4 servings

click here to buy Iron Chef Panko
Wednesday, August 27th, 2008

Quick and easy recipe for crispy fish from your oven!

Using mayonnai

se instead of the traditional egg and flour, you can cut the preparation time in half and the end result is delicious. Try any of the Iron Chef seasoned Pankos or experminent with your own combinations. Can also be used with other fish.

Tilapia with Teriyaki Panko Crust

  • 4 tilapia fillets, about 1 1/2 to 2 pounds
  • 2 tablespoons light mayonnaise
  • 1 cup Iron Chef Teriyaki Panko bread crumbs

Preparation:

Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray.

Rub mayonnaise over the tilapia fillets.

Pour Iron Chef Teriyaki Panko into a wide, shallow bowl. Dip the coated fillets in Panko, turning to coat both sides (press Panko for firm adhesion).

Arrange the coated fillets in the prepared baking dish.

Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done.

Carefully remove the fillets to plates with a spatula.
Serves 4.