If like me you don't know what "panko" is, see here.
Nina had me over for dinner and served this. It's among the most pleasant pieces of fish I've ever had--though truth be told, that doesn't encompass a large number of experiences. It's about as mild and non-fishy as I can imagine any fish being. The coating is nice and crunchy.
Will I buy it again?
Probably not--not because there's anything wrong with it, but because I have never chosen fish over other protein sources, and don't expect to in the future. However, I certainly wouldn't mind having it again. In fact, if somebody put a gun to my head and told me that I had to go to a store and buy fish (other than tuna) and eat it, this would likely be my first choice.
Nina's View
I've now made these a couple more times for myself, and I hereby promote
them to Nina's Top Ten status. They are simple to prepare, reliably tasty, and
lend themselves to a variety of different serving options.
I agree with Nina. This is a reliably excellent product (unlike, say, the cod neighbor in the TJ’s freezer case).
ReplyDeleteSorry this comment is so late. I just now saw the review, having belatedly gotten around to touting this to you.
They make incredible fish tacos when you grill the fillets. The crunch and smoky taste are fantastic, and you don't have to fry anything in oil.
ReplyDeleteGrill them until you have some browning and the oil in the coating is sizzling and drips some.
When they are nearly done, throw some corn tortillas on the grill and heat them up -- a little color is nice, but you need the tortillas to stay bendable.
Chop the grilled fillets into small bites, load them into a tortilla.
Add shredded cabbage, lime, and your choice of other taco toppings. Avocados and a green salsa are nice. A little bit of sour cream is traditional. Mix some with lime juice to make it easy to add to your taco.