Semiserious Chefs

This is one of my FAVORITE recipes of all time. And one of only a few fish recipes I really like or would bother recommending. I wish I could say I made it up myself. I’d like to think that I could have. However, I have made it a little more my own by substituting yogurt for mayo. I don’t eat mayo. I don’t like it. It has an ugly face.

I got this recipe from a calendar of all things. I like that it has a ton of flavor with the chilies, Tabasco, and Parmesan. And it has butter. That makes everything good. Maybe bacon bits would be the only thing one could add to make it over the top.

BUT the BEST thing about this recipe? Versatility! It is just as easy to make part of this dish fish and part of it chicken, as it is to make the whole dish one or the other, especially if you butterfly the chicken. Now in our house this may not be true, because one may use NEITHER the same dish NOR the same oven at the same time, OR in the wrong order, because fish and chicken ‘are not friends.’ I don’t know about the average family but each person in our little family has their own specific, personal taste… okay, we won’t beat around the bush. That’s about as annoying as clubbing seals. Besides, everyone already knows (or soon will): Andrew has a lot of “I don’t eat that”s. Fish is one of them.

(He actually doesn’t have that many, but he does have a lot of rules. Ask him sometime. Better yet, ask me.)

I don’t know about you, but I tend to have a problem with getting side tracked. I did it the other day when I was supposed to be posting a recipe but saw an ad on Amazon for this great student guide book to go with the Snap Circuit sets that we just got and ended up checking out microscopes since we only have pocket ones, but since that won’t be needed for another couple years I looked up dissection specimens which we will want for next year’s biology based curriculum…..

Oh yeah, so when I broil I like to lower the rack one more slot *just in case* I forget for an extra minute (or 30 minutes) that my toast or the entire dinner is about to become charcoal. Timers. Timers are my friends also. I actually wear a watch just so I can have a timer.

That, and I don’t carry a cell phone often. Unless of course I’m going some place that I might need to take a picture. Then I carry our smart phone. That is what we use for pictures and videos of our family and also for our food blog. Some people might have read recently about how much work and equipment it takes to ‘produce’ a food blog, and they are right! It does take a lot of time, and good equipment would help, but we certainly don’t fool ourselves by calling ourselves pros, and only have/use the smart phone; which is Samsung, if that matters. We had a better camera, a Nikon, last year, but I stupidly left it at a park. It was mostly lame to have lost it because it had some of Nathan’s first bike riding photos and videos with his ‘big’ bike, (a bike we totally rebuilt and customized together but shortly after that he broke his arm at the playground and could not ride his bike for the rest of the summer (for concern over injuring it more/again))… wait are those parenthesis within parenthesis? Did I get of topic again? ARRRRRRGGGGG!

So what recipe is this? *Scrolling up*

*Scrolling down again*

AH! Yes! Awesome Fish! Well actually it was originally called ‘Heavenly Halibut’ in the recipe I got from that calendar, but since one cannot top that I gave it the lame title of  ‘Parmesan and Green Chili topping good for Halibut, Cod, and Chicken’ since that is what it is: ‘Parmesan and Green Chili Topping good for Halibut, Cod, and Chicken.’

Please try this recipe. It truly is one of my favorites. Ever.