Fish Sticks or Chicken Nuggets

This recipe is from beyond salmon.com
It's delicious! 
Make sure you have your favorite dips on hand. In this case, Shaw's "Essential" tartar sauce is pretty good. 
I used the leftover marinade in a stuffing mix for the other flounder filet I had: with Ritz crackers, and small bay scallops/stalk of celery, sautéed, seasoned with Old Bay and Morton Nature's Seasons.
Andrew enjoyed the fish sticks! I froze the leftover fish sticks which will be handy to reheat in the oven for future dinners. 

For chicken nuggets:
1 Lb skinless, boneless chicken thighs, cut into nugget-size pieces

For fish sticks: 
1 Lb mahi-mahi fillet, cut across the grain into 1/2 inch thick pieces (I used flounder- I think any firm fish would do)

For yogurt mix (enough for 1 Lb of chicken or fish):
1/4 cup plain whole milk yogurt (not too thick)
1.5 tsp Diamond Crystal Kosher Salt (or 3/4 tsp fine grain sea salt)
1 garlic clove, grated on a microplane zester (optional)
1/4 tsp Dijon mustard (optional)
Black pepper (optional)

For frying:
Panko bread crumbs.

1. Combine all the "yogurt mix" ingredients together in a bowl.  Add chicken or fish and coat them thoroughly with yogurt mix.  For best flavor and texture, refrigerate for at least 30 minutes and up to 1 day.
2. Set up a large skillet with oil over high heat.  Chicken won't stick in any pan.  Fish will be easier to flip in a non-stick pan, but stainless steel works too.  Coat fish or chicken in panko.  Fry on one side until brown (2-3 minutes).  Flip and fry on the other side until brown (1-2 minutes). 
3. Remove to a plate.  Let rest 7 minutes and serve. 

Chicken Enchiladas

This is simple to put together.

You need: 2 cups of cooked, shredded chicken (1 large breast).
8 corn tortillas
1 jar of tomato verde salsa
1 handful of cilantro
2 cloves garlic
bag of shredded cheddar/mexican cheese
container of sour cream

 Puree salsa with cilantro & garlic (makes a bright green sauce). Pour 1/3 of sauce in bottom of baking dish.
Cook corn tortillas in vegetable oil, 10 seconds each side, put on paper towels to drain. This process makes the tortillas flexible for rolling (so they don't crack).
Preheat oven to 400º.
Roll small amount of chicken in each, place seam side down in baking dish.
Using a spatula, slather sour cream over all. Pour remainder of salsa on top, top with cheese.
Bake until bubbly and cheese is slightly browned, around 20 minutes.

Baked Sole Fillets with Herbs and Bread Crumbs

This is an America's Test Kitchen recipe. I made it using haddock and it was delicious. Served with rice pilaf; asparagus with marjoram, lemon zest & butter; sauteed tomatoes with balsamic vinegar.

• YIELD: 6 fillets (6 Servings) (I made it with 2 fillets and same amount of other ingredients)
• PREP: 5-10 mins
• COOK: 15-25 mins
• READY IN: 20 mins

INGREDIENTS

• 2-3 Tablespoons parsley minced
• 2-3 Tablespoons chives minced (subbed green onions)
• 1 teaspoon lemon zest finely grated
• 5 Tablespoons butter
•  salt, pepper
• 2/3 cup panko bread crumbs (subbed stuffing mix, crushed in a baggie with a mallet)
• 6 (about 6 oz each) sole fillets or you can use flounder (I used haddock)
• 1 Tablespooon Dijon mustard (used 1/2 yellow mustard & 1/2 grainy since I was out of Dijon)
• 1-2 garlic cloves minced

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Melt the butter in a skillet and cook the minced garlic on medium heat for about 30 seconds. Take the garlic butter off the heat. Pour all but 1 Tablespoon of the butter in a small bowl and set aside.
2. Wipe the skillet with a paper towel and put the 1 Tablespoon of butter back in the skillet. Add the panko bread crumbs. Cook over medium heat, stirring frequently, until the crumbs are golden. Add 1/2 - 1 Tablespoon of minced herbs to the breadcrumbs. Set aside.
3. Mix the rest of the minced herbs with the lemon zest.
4. Pat the fish dry with paper towels. Season each side with salt and pepper. Lay the fish with the narrow end pointed away from you. 
5. Spread a thin layer of mustard on each fillet. Sprinkle with the minced herbs and lemon zest. Drizzle about a teaspoon of the garlic butter over each of the fillets. 
6. Roll up the fillets tightly, starting with the widest side. Place seam side down on a baking dish and drizzle the rest of the butter over the fish bundles.
7. Cover with aluminum foil and bake until the center of the fish is 135 degrees. When the fish is 135 degrees in the center, (you'll need to cook it for 15-25 minutes, depending on how thick the fish is) sprinkle half the breadcrumb mixture over the fish and cook for 5 more minutes, uncovered. Sprinkle with the remaining breadcrumbs right before serving. (I put *all* the breadcrumbs on for baking and that was fine.)