Parmesan Almond Crusted Fish with Peach Cilantro Salsa

We were up at the lake this past weekend visiting my parents and being at the lake in the summertime always makes me think of fish. The kids all went out fishing right away, but had no luck catching any. But that really didn’t matter … mom and dad always have plenty of fish in the freezer …

It’s great being up at my mom and dad’s because then I have more people to cook for! Sometimes my sisters are there too with their husbands, kids, and dogs, but this time it was just us, my parents and my son’s two friends, so it was a lovely quiet-ish weekend at the lake. Well, as quiet as you can get with 4 teenagers around!

I wasn’t sure if my son’s friends would eat fish, so I wanted to make something really tasty, with a spicy something you could add to it if you like things spicy. And Dad had these lovely juicy peaches sitting there tempting me … so … well, let’s get started.

Parmesan Almond Crusted Fish

Ingredients:

• 2 hefty slices of whole wheat bread (I used my dad’s homemade whole wheat bread … if you are using store-bought bread, you might need more than 2 slices … I’ve noticed store-bought bread slices always seem so much smaller)
• about 1/3 c. almonds
• 1/4 c. cheez-its or other cheesy crackers
• A good bunch of the green leafy pieces of fresh dill weed
• 1/3 c. parmesan cheese
• 3/4 t. adobo seasoning
• 3/4 t. salt
• freshly ground pepper
• a bunch of fish — I don’t exactly know how much. We used 3 small packages of silver bass and walleye, so maybe it was a pound and 1/2? I think you could use just about any kind of fish and this would be good …
• Skim milk for dipping the fish in (if you’re lactose-intolerant try beating up an egg instead)

Directions:

Peach Cilantro Salsa

Ingredients:

• 1 ripe, juicy peach, chopped
• 2 ripe tomatoes, peeled
• 1 clove garlic, chopped fine
• 1/2 of a medium onion, chopped fine
• about 1/2 c. finely chopped zucchini
• 1/2 – 1 jalapeno pepper, chopped fine.
• fresh oregano, chopped
• fresh cilantro, chopped

Directions:

1. The hardest part of this salsa is the chopping … then you just mix all ingredients well in a bowl.
2. Let sit for several minutes before serving to let the flavors blend.

Messy, lovely, juicy, peachy salsa:

Nutrition Information:

For the fish: assuming 1/4 lb of fish per person

For the salsa:

Recipe analysis from http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe

This is a Family Fresh Cooking Happy Post and was shared at Recipe of the Week: Seafood.