Gorton's - Cook, Blog and Win with Gorton's Recipe Challenge

Prepared by:

VIANNEY RODRIGUEZ

"A Sweet Life"
Gorton's Fish Tostadas with Light Mexican Slaw and Chipotle Mayo
- Serves: 6
- Prep Time: 15 minutes
- Cook Time: 12 minutes or until crispy
- Ingredients:
- 1 pkg of Gorton's Crispy Battered Fish fillets
- 6 pre baked tostadas or lightly fried tortillas
- Light Mexican Slaw (recipe below)
- Chipotle Mayo (recipe below)
- Bake fish according to package.
- Place fish on cutting board and slice.
- Evenly spread each tostada with chipotle mayo, add a layer of Mexican slaw and sliced fish.
- Drizzle with mayo.
- Serve.
- Light Mexican Slaw
- 5 cups thinly sliced red cabbage
- 4 medium carrots, peeled and grated
- 1 small jicama, thinly sliced
- ½ cup cilantro
- 3 tablespoons lime juice
- 4 teaspoons olive oil
- Salt
- Pepper
- Combine red cabbage, carrots, jicama in a large bowl.
- Rinse thoroughly with cold water to crisp.
- Drain for 5 minutes.
- Whisk together lime juice, olive oil.
- Season with salt and pepper.
- Add dressing to cabbage mixture and stir.
*Make ahead ~ Cover and refrigerate for up to 1 day. Will keep overnight, but the red cabbage will bleed causing the salad to turn pink. Toss again to refresh just before serving.
- Chipotle Mayo
- Makes 1 cup
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 canned chipotle chile in adobo sauce
- 2 tablespoon freshly squeezed lime juice
- Salt
- Pepper
Whisk together mayonnaise, sour cream, lime juice and chipotles in bowl. Finely chop chile and add to bowl. Stir to combine, season with salt and pepper.
*If concerned about heat, use adobo sauce instead of chile.
Prepared by:

PILAR HERNANDEZ

"En Mi Cocina Hoy"
Fish Fillets Sandwich or Torta
- Serves: 5
- Prep time: 30 minutes
- Ingredients:
- 5 hotdog buns
- 1 package of Gorton's Crispy Battered Fish Fillets
- 3 tablespoons of parsley finely chopped
- 8 scallions finely chopped, the white part and start of the green part
- 1 stalk celery, finely chopped
- 3 tablespoons of mayonnaise
- Salt and pepper
- Preparation:
- Preheat oven and cook fish fillets according to directions on the package.
- Chop parsley, chives and celery very finely; add mayonnaise
- Add salt and pepper to taste
- Remove the fillets from the oven
- Heat buns for 2 minutes
- Remove from oven carefully and assemble sandwiches. Place fish fillets on the bottom half and add parsley pasta, celery and chives to the other half.
- Close and serve immediately.
Prepared by:

BRENDA STORCH

"La Vitamina T"
Panko-Crusted Spicy Chipotle Fish Torta
- Serves: 4
- Prep time:20 minutes
- Cook time: 30 minutes
- Ingredients:
- For the mayo:
- 1 fresh egg (room temperature)
- 2 fresh egg yolks (room temperature)
- ½ lime (large)
- 6 tbsp chipotles with their adobo
- ¾ cup vegetable oil or pure olive oil
- ½ tsp salt
- For the coleslaw:
- 1 cup green cabbage (shredded)
- ¼ cup purple cabbage (shredded)
- ¼ cup carrot (shredded)
- ½ tsp salt
- ¼ tsp freshly ground pepper
- ½ tbsp granulated sugar
- 2 tbsp white wine vinegar
- For the torta:
- 1 box of Gorton's Crunchy Breaded Fish Fillets
- 4 bolillos
- 1 avocado
- 1 bunch of cilantro
- 2 cups panko bread crumbs
- 2 cups flour
- 3 eggs (room temperature)
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 2 tsp butter
- Preparation:
- 1. Preheat oven to 425°F
- 2. Start with the mayo. Blend the egg and the egg yolks with the lime and the salt until the mix is thoroughly blended.
- 3. Add the chipotles. If you like your mayo less spicy, use less chipotles.
- 4. With your blender constantly running, incorporate the oil very slowly. Start by adding approximately 10% in drips to start the emulsion. Add the remaining oil in a steady stream until the desired consistency is reached.
- 5. Follow the baking instructions on the package of Gorton's Crunchy Breaded Fish Fillets.
- 6. While the fish is in the oven, prepare coleslaw. In a large bowl, mix the vinegar, the salt, the pepper and the sugar. Add in the cabbage and the carrots. Check seasoning and adjust as desired.
- 7. Don't forget to turn the fish fillets half-way through (after ~12 minutes).
- 8. Prepare deep fryer by heating vegetable oil to 375 ºF.
- 9. Add the flour to one of three shallow dishes.
- 10. Add the eggs to the second shallow dish and beat with a fork.
- 11. Add the panko bread crumbs to the third shallow dish and season with salt and pepper.
- 12. After the fish fillets have been cooked completely and cooled to room temperature, coat in flour, dip in egg mixture to coat and finish by rolling in the panko bread crumbs.
- 13. Carefully drop panko crusted fillets in the hot oil and deep fry for 2-3 minutes until golden brown. Remove the fillets and place on a napkin to drain excess oil.
- 14. Cut your bolillos in half. Spread butter on the inside of the rolls and press butter side down on a griddle to brown.
- 15. Remove from griddle and spread chipotle mayo on one side and avocado on the other. Add a nice serving of coleslaw to the avocado side and sit the fish on top. Add cilantro to the mayo side. This will enhance the flavor of the chipotle.
Enjoy! We recommend serving with a side of fried plantains
Prepared by:

ERICA DINHO

"My Colombian Recipes"
Fried Green Plantains with Guacamole, Crispy Battered Fish Fillets and Mango Slaw
- Serves: 4
- Preparation time: 25 minutes
- Cook Time: 30 minutes
- Ingredients:
- 4 Gorton's Crispy Battered Fish Fillets
- 1 cup of guacamole
- For the Fried Plantains:
- 4 green plantains, peeled
- Canola or vegetable oil for frying
- Salt to taste
- For the Mango Slaw:
- ½ head small green cabbage
- ¼ red onion
- ½ cup ripe mango, peeled and diced
- ½ small jalapeño, finely chopped and seeded
- ¼ cup diced fresh tomato
- 3 tablespoons chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons white vinegar
- ¼ teaspoon ground cumin
- 1 teaspoon sugar
- Salt and ground pepper, to taste
- Directions:
- 1. Prepare Gorton's Crispy Battered Fish Fillets according to package instructions.
- 2. Meanwhile, make the Fried Plantains: In a large sauce pan, add enough oil to cover the plantains and heat the oil over medium high heat.
- 3. Add the plantains to the heated oil. Fry until they start to get yellow, but not golden, about 7 to 9 minutes per side. Carefully remove the plantains with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- 4. Let the plantains cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press the plantains well, flattening them to about ¼" thickness. It is best to do this while they are still warm.
- 5. Then using tongs, add them back in the hot oil, two at the time, and fry for an additional 3 minutes on each side.
- 6. Remove the plantains with slotted spoon and transfer them to a plate lined with paper towels to absorb oil. Sprinkle with salt, to taste and transfer to a serving plate.
- 7. To make the Slaw: Finely shred the cabbage and onion. In a small bowl, combine the lime juice and vinegar and whisk with a fork to blend. Add the sugar and season with salt and pepper.
- 8. In a large bowl, toss the cabbage, onion, mango, jalapeño, tomato and cilantro with the dressing.
- 9. To assemble: Spread the guacamole on top of the fried plantains.
- Add the fish and top with the mango slaw. Serve immediately.
Prepared by:

NICOLE PRESLEY

"Presley's Pantry"
Fish Taco Salad
- Serves: 2
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Ingredients
- 2 - Gorton's Crispy Battered Fish Fillets
- 1 - cup mixed greens lettuce or spinach
- ½ - cup red cabbage (sliced)
- ⅓ - cup cilantro
- ⅓ - cup tomato (diced)
- ½ - cup tortilla strips
- ½ - avocado
- ¼ - cup pickled red onions
- 2 - radishes (sliced)
- 1 - lime (cut into four)
- ⅓ - cup sour cream
- 2 - tablespoons hot sauce
- grilled jalapeños (optional)
- Directions:
- 1. Bake Gorton's Crispy Battered Fish Fillets according to package. Set to the side.
- 2. Place mixed greens on a plate along with cabbage, cilantro, tomatoes, tortilla strips, avocado, pickled red onions, radishes and lime.
- 3. In a small bowl mix sour cream and hot sauce. Set to the side.
- 4. Place Gorton's Crispy Battered Fish Fillets on top of mixed greens/veggies, then drizzle the sour cream/hot sauce on top of fish. Squeeze lime on top of entire salad and fish.
- 5. Optional - in a small frying pan, heat a teaspoon of vegetable oil over a medium flame. Next, add jalapeños and cook on each side till chile is charred. Serve with salad.
Prepared by:

CAROLINA ROJAS

"Mi Diario de Cocina"
Fish Fillets with Orange Sauce and Mashed Potatoes
- Serves: 3 to 4
- Prep time: 30 minutes
- Ingredients for Fish Fillets with Orange Sauce:
- 1 package of Gorton's Crunchy Breaded Fish Fillets
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cup orange juice
- ½ cup whipping cream
- A pinch of nutmeg
- Orange zest
- Salt and pepper to taste
- Parsley for garnish
- Preparation:
- Preheat oven to 425 ° F.
- Cover baking tray with foil and place the fish fillets. Bake for 20 minutes.
- Melt butter in pan and add flour. Reduce heat and mix well. Next, slowly add orange juice until mixture becomes smooth. Add cream, nutmeg, salt and pepper. Stir for approximately 3 minutes over medium heat. Turn off stove and set aside.
- Ingredients for mashed potatoes:
- 6 medium potatoes
- ¾ cup of warm liquid milk
- 3 tablespoons butter
- 2 tablespoons finely chopped onion (optional)
- Salt to taste
- Preparation:
- Wash and peel the potatoes, dice them into large squares. Cook over medium heat with enough hot water for about 15-18 minutes.
- Remove potatoes from water. Mash potatoes. Combine with warm milk and melted butter. Optional: Save a small amount of butter to fry onion and add to potatoes.
- Add salt to taste.
- Assemble the dish with mashed potatoes, 2-3 fish fillets with orange sauce on top and garnish with a little of chopped parsley.
Prepared by:

STEPHANIE CHAVEZ

"Spanglish Spoon"
Crispy Battered Fish Fillets with Garden Vegetables and Creamy Chipotle Sauce
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Ingredients
- 2 tbsp fresh lemon juice
- 1 mini chipotle seasoning cube
- ½ cup crema salvadoreña
- *crema can be substituted with plain yogurt, sour cream, or mayonnaise.
- 1 tsp chopped fresh dill
- 8 Gorton's Crispy Battered Fish Fillets
- 1 tsp extra virgin olive oil
- 1 small head loose leaf red lettuce or mixed pack
- 2 zucchinis
- 1 cup grape tomatoes
- ¾ cup cilantro chopped
- Salt to taste
- Directions
- 1. Preheat oven to 425°F.
- 2. For the sauce: In a small bowl, warm the lemon and chipotle cube in the microwave for 25 seconds. Mix well until the cube has completely dissolved. Combine the lemon & chipotle mixture with the crema Salvadoreña and chopped dill. Mix well then cover and set aside.
- 3. Line a large baking sheet with parchment paper and place the frozen fillets on top. Bake according to package instructions.
- 4. Meanwhile, prep the remaining ingredients by rinsing the lettuce or mixed salad greens, cut the grape tomatoes in half lengthwise, slice the zucchini in thin quarters and chop the cilantro.
- 5. In a medium sauté pan warm the olive oil and add the tomatoes and zucchini. Sauté for about 3 minutes on medium high heat. Add the cilantro and salt to taste. Sauté another two minutes. Set aside.
- 6. Plate the greens first to make a bed for the veggies. Pour a quarter of the sautéed veggies on top followed by two fillets. Top with the chipotle sauce. Garnish with chopped dill if desired.
Prepared by:

LAURA MÜLLER

"Las Recetas de Laura"
Red Pepper Cream Light
- Prep time: 25 minutes
- Cook Time: Fish- 20 minutes; Cream- 6 minutes
- Ingredients:
- - Yellow bell pepper, red and green.
- - 1 Cup ricotta cheese
- - 1 Cup plain yogurt.
- - 1 Teaspoon lemon juice
- - 1 Tablespoon chicken soup
- - Salt to taste
- - ¼ cup skim or light milk
- To make low fat cream:
- Whisk ricotta or cottage cheese with yogurt in bowl. Next, add lemon juice and chicken soup. Continue mixing until smooth.
- Roast peppers and remove skin. Liquify yellow pepper with cream, pour into pan over medium heat with the milk. Stir slowly for 3 minutes. Cut remaining peppers into small strips and add to cream mixture in pan. Stir for two minutes. Set aside a few pieces of pepper to garnish cream. For a thinner consistency, add milk.
- Fish
- Place fish fillets Gorton's Crispy Battered Fish Fillet on a tray to put into the oven. Bake for 12 minutes at 425°F degrees. Rotate fish and bake on opposite side for another 12 minutes.
- Once fish is baked, cover with pepper cream and garnish with chopped pepper. Serve with a salad and white rice with corn kernels.
* The cream can be mixed with pepper color you choose.

VIANNEY RODRIGUEZ

"A Sweet Life"

PILAR HERNANDEZ

"En Mi Cocina Hoy"

BRENDA STORCH

"La Vitamina T"

ERICA DINHO

"My Colombian Recipes"

NICOLE PRESELEY

"Presley's Pantry"

CAROLINA ROJAS

"Mi Diario de Cocina"

STEPHANIE CHAVEZ

"Spanglish Spoon"

LAURA MÜLLER

"Las Recetas de Laura"