Tuesday, May 29, 2012

baked talaipia sliders


for the memorial day weekend pete, tina, angelo and i went to san diego..we had so much fun.. i  will post about that trip tomorrow.. let's just say 90% of all the money spent was on food and alcohol.. the food was amazing.. the company wonderful.. we really had a nice time..



today's recipe is from last weekend.. i made these little guys on saturday while pete and jake worked on the boat.. i can't wait until the boat is ready for the lake because i am already ready.. so while the boys worked hard outside i decided to make them baked fish sliders.. to get us in the "sea" mood! jake said they might be the best fish sandwich he has ever had.. if i do say so myself they were pretty scrumptious..


and very very easy!!! the tarter sauce was pretty darn good too..that recipe can be found here...  i used talapia but any white fish would do.. like sole, cod or haddock..


baked talapia sliders

prep time: 10 minutes
cooking time: 25 minutes
servings: 4

ingredients:

1 1/2 pounds talapia fillets (i bought a bag of individually frozen and thawed them out)
1 cup italian seasoned bread crumbs
1 tsp. grated parmesan cheese
olive oil
salt and pepper
1/4 head of purple cabbage, shredded
8 slider buns

preheat oven to 375 degrees (f).. take a baking sheet line with foil and spray with pam.. in a shallow dish (i used a pie plate) combine bread crumbs and parmesan cheese.. salt and pepper each fillet.. lightly brush each fillet with olive oil then dredge through bread crumb/cheese mixture. coat well.. shake off any excess bread crumbs and place on the prepared baking sheet.. repeat with all fillets.. spray the top of the fillets with pam.. bake for about 10 minutes and remove from oven and turn over and bake another 10 minutes.. your looking for the fish to flake when poked into with a fork..

in the meantime while that is cooking.. cut up or shred your cabbage into strips.. make your tarter sauce.. i then took my slider buns and brushed them with olive oil and toasted on a flat non stick skillet until lightly golden brown.. when the fish is done.. remove from oven.. spread your tater sauce on the top and bottom of each bun.. add your fish (i cut mine in half to fit on the bun) then your cabbage and top with the top of the bun.. soooooooooooo good!! :)


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