It’s month ten of the Improv Cooking Challenge and I’m still participating and loving the challenge. The Improv Cooking Challenge is hosted by Kristen of Frugal Antics of a Harried Homemaker. This month the participating bloggers were asked to make any recipe of their choosing using the two given ingredients of corn & butter. As always I looked forward to participating and finding or coming up with a great recipe which included the two theme ingredients but for some reason I just had trouble this month thinking beyond a gorgeous ear of grilled corn slathered in butter. It’s not like I was limited to just those two ingredients but I don’t know why, I just seemed uninspired. Then it came time for dinner and I needed something that was healthy, delicious and fast as my family was hungry and then it struck me what to make, a simple, five ingredient Fritos Crusted Pollock. I figured that Fritos are corn chips so it met the corn part of the challenge and though I didn’t use actual butter because of Maisie’s dairy allergy, I was allowed to substitute dairy free margarine, which I did but butter would work just as well.
This fish was beyond simple as I crushed the Fritos in the food processor with the butter and some garlic powder, I then topped the fish filets with the mixture, added a sprinkle of paprika and a quick few minutes under the broiler and dinner was served.
Maisie especially loved this fish and ate an entire filet herself. I loved that from start to table this meal was being eaten in less than 20 minutes.
For Eammon I made a wrap with Romaine lettuce and fresh from our garden veggies, cucumber, bell pepper & tomato. I added a little spicy sauce and wrapped it all up in a tomato basil tortilla and all was good. Even though I was struggling and a bit uninspired, in the end we enjoyed a delicious dinner with a twist on corn and butter.
My previous Improv Cooking Challenge entries:
June 2012 Cherries & Almonds: Dried Cherry Almond Tart
May 2012 Strawberries & Cream: Strawberry Soup
April 2012 Peanut butter & Jelly: Peanut Butter & Jelly Bars
March 2012 Potato & Cheese: Loaded Potato & Buffalo Chicken Casserole
February 2012 Ginger & Carrots: Shrimp & Avocado Salad with Carrot Ginger Dressing
January 2012 Lemon & Sour Cream: Ponderosa Lemon & Sour Cream Tart
December 2011 Eggnog & Cranberries: Eggnog Popovers with Cranberry Butter
November 2011 Pumpkin & Cream Cheese: Praline Pumpkin Cheesecake
October 2011 Caramel & Apples: Caramel Stuffed Apple Cider Cookies
Place oven rack up close to the broiler and preheat to high. Add the Fritos, butter and garlic powder to the bowl of a food processor and pulse until a nice crumbly mix. Lay the fish filets on a foil lined baking sheet which has been sprayed with cooking spray. Coat the top of each filet with the Fritos mix and then sprinkle lightly with paprika. Cook the filets under the broiler for approx. 7 minutes or until the Fritos mixture starts to turn golden and the fish is cooked through.