It just happens so fast. One minute I try something new, and then the next I cannot live without it in my life even for the short time it takes to mail in and get back a new Netflix DVD. My need for immediate gratification may be reaching new levels as I age.
So, speaking of being freaked out and obsessed, who else just got the memo about Walking Dead? My husband and I have just finished Season 1, and seriously, I've been spinning down the spiral of obsession since, oh, I don't know, the opening scene of episode 1. Seriously...where have I been all this time? I'd really like to know.
My husband won't admit that he also really likes it. Something about how being into sci-fi, zombie-ish sorts of things isn't cool. But I'm onto him. You can't scream "WHAT ARE YOU DOING!!" at the TV and tell me you're not into this show. He's cute.
But here's our issue. How is it that you wake up one day in a post-apocalyptic world where zombies walk around wanting to eat your flesh, and when you run into a living human your first question isn't WHAT THE *&*^% HAPPENED HERE? How is it that after five or six episodes this question still hasn't been asked? (Chill, people, these aren't spoiler alerts. You pretty much get the picture when you realize the show is called Walking Dead.)
And also speaking of obsessed, I am pretty much addicted to anything with a tomato, basil, balsamic-dressed mixture on top. Literally, anything. Not too long ago I made Chicken Milanese with this delicious tomato salad on top, so when I came across this recipe for crispy fish topped with a whole mess of tomatoes and basil, I didn't hesitate.
This recipe for Panko-Crusted Fish with Tomato-Basil Relish does not disappoint. It is a quick, easy, and deliciously healthy weeknight meal. Just be sure to pay attention when crisping your fish on the stove. This is not the time to check Pinterest, got it?
In other news, my sister just asked me if I've been playing "Candy Crush", because she's obsessed. Great. Here we go.
Adapted from Cooking Light
2 large egg whites, lightly beaten
1/2 c panko breadcrumbs
1 lb white fish (I used mahi mahi, but you can also use halibut or cod), cut into 2-4 filets
2 tbs canola oil
1 c grape tomatoes, quartered
1/2 c red onion, vertically sliced
2 tbs fresh basil leaves, chopped
2 tbs fresh lemon juice
2 tbs balsamic vinegar
Preheat the oven to 450 degrees F.
Place the egg whites in a shallow dish, and place the panko in another shallow dish. Dip the fish in the egg whites, sprinkle with salt, and then dip in the panko. Set aside.
Combine the tomatoes, onion, basil, lemon juice, vinegar, and salt/pepper in a bowl. Set aside to let the flavors marry.
Heat the canola oil in a large OVENPROOF skillet over medium-high heat. Add the fish to the pan, and cook for 3 minutes or until browned and very crispy. Turn the fish over, and place the pan in the oven.