Herb Panko Crusted Fish

I love Luby's. It seems to be one of those polarizing places that people either love or hate. I grew up with almost weekly family meals at Luby's, and I still lament the fact that I don't go there more often even though it's changed over the years. This fish is a nod to my favorite dish there, the almondine fish. It's simple, delicious and easy :)

Herb Panko Crusted Fish

3 tablespoons olive oil
1/4 cup oregano, chopped
4-5 large basil leaves, chopped
1/4 cup shredded Parmesan cheese
1 1/2 cups panko (or plain bread crumbs)
Salt and pepper to taste
2 eggs, whisked
1/2 cup flour
1 1/2 pounds cod (or other firm white fish)
1 lemon, sliced into wedges

Preheat the oven to 425 degrees. Heat a large cast iron skillet on medium high heat with the olive oil. Combine the oregano, basil, cheese, panko and salt and pepper in a medium bowl and set aside. Whisk the eggs in a medium bowl and set aside. Place the flour in a shallow dish.

Season cod with salt and pepper. Dredge in flour, then dunk in egg so that all of the fish is coated. Dredge in panko mixture so it is thoroughly coated. Place in cast iron skillet and cook 3-4 minutes, then flip. Place skillet in oven for 8 to 10 minutes, until the fish is flaky and 145 degrees internally.

Serve with lemon wedges and with roasted potatoes and Lemon Oregano Asparagus (recipe below).

Lemon Oregano Asparagus

2 tablespoons olive oil
1 pound asparagus, woodsy ends removed and then sliced into 1-2 inch pieces
Zest of one lemon
1 tablespoon oregano, chopped
Salt and pepper to taste

Heat a medium nonstick skillet on medium heat and warm oil. Place asparagus in skillet and saute 8 to 10 minutes. Add lemon zest, oregano and salt and pepper and cook another 2 minutes. Serve!

Pan Seared Grouper and Stuffed Peppers

How come stuffing something seems to automatically make it taste better? Maybe because it almost guarantees a cheesy surprise, or because it shows that you put in a bit more effort than usual to stuff each individual item. I made this meal after driving home from Houston last weekend, so I had 3 hours to concoct my stuffed pepper recipe. The Spanish flavors and cheese made it filling and full of flavor.

Pan Seared Grouper

1 1/2 pounds grouper fillets (or other white fish)
2 tablespoons Creole seasoning
1 tablespoon vegetable oil
2 roma tomatoes, diced
1/2 red onion, diced
1 poblano pepper, halved, seeded and diced
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped

Heat a cast iron skillet on medium high heat and spray with cooking spray. Rub grouper fillets with Creole seasoning and oil. Cook around 3 minutes on each side and remove from heat. Combine remaining ingredients and top grouper.

Stuffed Peppers

5 bell peppers, stems removed and seeded
2 cups prepared rice
1 tablespoon olive oil
3 cloves garlic
1/2 red onion, diced
1 can diced tomatoes
1 can green chiles
1 cup colby jack cheese, plus additional for sprinkling
1/2 cup fresh cilantro, chopped, plus additional for sprinkling

Heat oil in a large skillet. Saute garlic and onion about 3 minutes. Add tomatoes and chiles and simmer about 10 minutes. Stir in rice, cheese and cilantro. Stuff each pepper and then sprinkle with rexra cheese and cilantro. Roast in a 400 degree oven for 40 minutes.