Hy-Vee Recipes and Ideas

Directions

1. Step1

   Pat fish dry with paper towels; set aside.

2. Step2

   Place soup mix in a pie plate. Crush beans with bottom of a heavy glass or measuring cup. Combine eggs and water, add to soup mix. Stir with fork until well combined. Place panko in another pie plate. Dip fish, one piece at a time, into soup mixture; shake off excess. Evenly coat with bread crumbs, pressing to adhere. 

3. Step3

   Heat 1/4 cup canola oil in a large nonstick skillet over medium heat. Add half of the coated fish. Cook 3 to 4 minutes or until lightly golden and fish flakes easily with a fork (145 degrees), turning halfway through. Transfer to paper towels to drain; loosely cover with foil to keep warm. Repeat with 1/4 cup oil and remaining fish. 

4. Step4

   Drain and discard oil from skillet, carefully wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in the skillet. Add bell pepper strips. Cook for 2 to 3 minutes or until crisp-tender, stirring occasionally. Season with salt. 

5. Step5

   To assemble, divide bell pepper strips among 4 plates. Top each with 1 piece of fish and drizzle with 1/2 tablespoon tequila lime sauce. Top each plate with a second piece of fish and garnish with radishes and cilantro, if desired.