Rainy days are the best for creating new things. We had just gotten back from vacation and there were only frozen and canned goods in the house. Weather was not conducive to a fun shopping trip, so I got out my Flavor Bible and found some fun pairings. In short, a new dish has been added to my line-up... ENJOY!
Ingredients:
- 12 oz total pollock bites or other white fish cut bite size
- 3 eggs
- Wondra flour
- unseasoned Panko
- Florida Sunshine Citrus salt blend – Spice & Tea Exchange
- Citrus Pepper - FreshJax
- avocado oil
- 12 oz pkg frozen baby lima beans
- 15 oz cannellini beans, drained
- 2-3 cloves garlic – smash minced
- 1 cup chopped onions
- 1 cup julienned carrots ~1.5” long
- 1 tbsp lemon zest
- Florida Sunshine Citrus salt blend – Spice & Tea Exchange
- Citrus Pepper - FreshJax
Preparation:
Fish: Pat fish dry and dust with Wondra flour. Beat eggs and
season with citrus salt and citrus pepper. Heat a generous amount of avocado
oil in a pan large enough to accommodate all bites. Dip bites in egg, coat with
Panko and fry over medium high heat, tossing occasionally, until golden brown
on most sides.
Beans: Cook lima beans according to pkg directions and set
aside. Saute onion and garlic until onions are just translucent. Add carrots
and cook for another 1-2 minutes. Add lemon zest and blend. Season mix with
citrus salt and citrus pepper to taste. Finally add lima and cannellini beans
and gently blend until evenly heated.
Blessed be… and happy cooking!