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View more "Main Dishes" recipes Crispy Fish & Seafood with Orange Dill Sauce Recipe

Crispy Fish & Seafood with Orange Dill Sauce

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/4 cups (310 mL) panko bread crumbs or corn flake crumbs
8 oz (250 g) skinless white fish fillets
12 large shrimp, peeled, tails-on if desired
8 sea scallops
1 egg
1 cup (250 mL) Milk
Salt and pepper, to taste
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) grated orange zest or lemon zest
1/4 cup (60 mL) freshly squeezed orange or lemon juice
1 tbsp (15 mL) chopped fresh dill
1/2 tsp (2 mL) Dijon mustard

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/crispy-fish-seafood-with-orange-dill-sauce?source=calendar
Crispy Fish & Seafood with Orange Dill Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 - 25 mins
  • Cooking Time 15 mins
  • Yields 4 servings

A crispy coating and a zippy sauce make for a fun fish and seafood meal.

  • Course Main Dishes
  • Prep. Time 20 - 25 mins
  • Cooking Time 15 mins
  • Yields 4 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 1/4 cups (310 mL) panko bread crumbs or 
corn flake crumbs
8 oz (250 g) skinless white fish fillets
12 large shrimp, peeled, tails-on if desired
8 sea scallops
1 egg
1 cup (250 mL) Milk
Salt and pepper, to taste
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) grated orange zest or 
lemon zest
1/4 cup (60 mL) freshly squeezed orange or 
lemon juice
1 tbsp (15 mL) chopped fresh dill
1/2 tsp (2 mL) Dijon mustard

Preparation

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The crispy coating not only adds style to your seafood, it also adds wonderful texture and delicious flavour to impress your guests, especially when served with a creamy orange dill sauce as a dip. Watch the video and give it a try it!

Preheat oven to 450 °F (230 °C) with racks in upper and lower thirds. Butter two large baking sheets.

In a large dry skillet over medium heat, toast panko crumbs, stirring, for about 3 min or until golden brown. Transfer to a bowl; let cool.

Rinse fish, shrimp and scallops; pat dry. Cut fish into about 3- by 1/2-inch (7.5 by 1 cm) strips. Trim off tough muscle from scallops.

In a shallow bowl, whisk egg with 2 tbsp (30 mL) of the milk. Stir 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper into crumbs.

Working in batches, add about 5 pieces of fish and scallops first into egg mixture then add to crumbs and toss to coat. Shake off excess crumbs; place on 1 baking sheet. Repeat with shrimp, placing on second sheet. Discard excess egg and crumbs.

Bake fish and scallops on top rack for 3 min; move to lower rack and place shrimp on top rack. Bake both for about 5 min or until crisp and fish and seafood are firm and opaque.

Meanwhile, in a small saucepan, whisk flour and 1/4 tsp (1 mL) each, salt and pepper into remaining milk. Cook over medium heat, whisking constantly, for about 5 min or until thickened. Remove from heat; whisk in zest and juice, dill and mustard. Serve immediately on the side with fish and seafood for dipping.

Tips

Cooking Tip: Panko bread crumbs are a Japanese bread crumb that stay nice and crispy without frying. They can be found in supermarkets either with the breads or in the seafood department.

Tip for Kids: Kids can help butter the baking sheets with a pastry brush, help coat the fish and seafood and measure the ingredients for the sauce.

For the Adventurous: Add 1/2 tsp (2 mL) hot pepper sauce to the egg mixture for dipping and 1 tbsp (15 mL) drained capers to the orange sauce.

Healthy Eating Tip: Fish is an all important source of omega 3 fats that keep your ticker and brain in tip-top shape so all Canadians are advised to eat two fish servings a week. Fish and seafood are also good sources of minerals like selenium, iron, copper, iodine and zinc. Serve this recipe all year ‘round to reap these benefits.

160 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 226 Calories
Protein: 32 g
Carbohydrate: 17 g
Fat: 3 g
Fibre: 0.5 g
Sodium: 324 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 12 % / 133 mg
Vitamin B12: 159 %
Selenium: 97 %
Folate: 37 %
Vitamin B6: 36 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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