Fish Sticks In A Blanket Recipes

FISH STICKS UNDER WRAPS

Steps:

• Preheat oven to 375°F.
• Separate crescent rolls into 8 pieces. Arrange Crunchy Fish Sticks on the end opposite from the narrow point of the rolls. Top each with cheese. Roll as directed on crescent roll package. Arrange on baking sheet.
• Bake 20 minutes or until golden brown.(Cook to a minumum temperature of 165°F) Serve, if desired, with ketchup or whole grain mustard.

FISH STICKS IN A BLANKET

Steps:

• Preheat oven to 375°F and unroll dough separating the 16 strips.
• Wrap cheese half and one strip of dough around each Gorton's Classic Breaded Fish Sticks, bake 20 minutes, let sit for 2-3 minutes and serve immediately.

BROCCOLINI IN BLANKETS

Steps:

• Set an oven rack in the middle position. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
• In a medium mixing bowl, drizzle 2 tablespoons of olive oil over broccolini and sprinkle with salt and black pepper. Toss to coat. Arrange the broccolini in a single layer on the prepared sheet tray. Bake in the oven for 10 to 15 minutes until tender and lightly browned. Remove from the oven and set aside to cool completely.
• Lay crescent rolls on the counter and divide into the precut triangles. Lay a half slice of cheese on the wide part of the dough, squirt or spread about 1/2 teaspoon of mustard, then roll each dough around a broccolini stem to just below the floret. It's ok if the cheese peeks out a little, it will just be crunchy cheese bits.
• Place the rolls on the prepared baking sheet, evenly spaced apart. Beat the egg with a little bit of water, then brush on each roll. Sprinkle with poppy seeds and flaky salt. Bake for 20 minutes or until the crescent is golden brown and puffed and the broccolini edges are browned. Eat immediately or you can keep them in the fridge for a snack. Serve with ranch dressing, for dipping.

FISH IN A BLANKET

Steps:

• 1. Take the fish fillets and rinse well. Take a baggie and put fish in with the lemon juice and lemon wedges with some very cold water, about 1/4 cup and set in fridge.
• 2. Make the guacomole. Take diced avocado, red onion, salt & pepper, garlic powder and lime juice and mix together. Set aside.
• 3. Put seasoning mix together and put onto a dish large enough to bread fish fillets.
• 4. Drain baggie and remove lemon slices. Pat dry fish fillets with a paper towel. Heat a large skillet and add EVOO.
• 5. Dredge fish fillets in seasoning mix. When pan is heated, add fish fillets. Cook fillets 3 minutes on one side and flip over. Add diced tomatoes to pan and crystal hot sauce. Cover and cook for another 5 minutes carefully watching the pan, tomato will break down and a sauce will develop. Add whites of the green onion stem (save green for garnish) and turn heat down to low and simmer until fillets are soft and starting to flake.
• 6. In another skillet, heat a skillet with a dash of EVOO. When heated add one or two corn tortillas. After 1 minute turn over to other side. Watch carefully so they do not burn. Put onto a plate with paper towel and cover to keep warm. Remove guacomole from fridge.
• 7. After all fish is cooked, remove from pan and put onto a plate, use fork to flake apart. Pour pan sauce into a small bowl.
• 8. Assemble. Take corn tortilla in palm of your hand, like holding a little blanket, and add flaked fish, some pan sauce, guacomole and squeeze lime juice on top. Add green tops of onion. Garnishes: You can add shredded lettuce or extra diced fresh tomato on top if you like. Sour cream and shredded cheese are options also. Enjoy!