Best Of Bridge Weekday Suppers Cookbook Review – With Coconut Fish With Mango Salsa Recipe
- Series: Best of Bridge
- Spiral-bound: 288 pages
- Publisher: Robert Rose (October 4, 2018)
- Language: English
- ISBN-10: 0778806103
- ISBN-13: 978-0778806103
- Purchase on Amazon
The Best of Bridge ladies are back with another bestseller and 175 simple recipes with gourmet results for every night of the week.
Following the success of Sunday Suppers, the Bridge family continues to grow, with two new contributors joining the team to bring us innovative recipes developed in classic Bridge fashion and delivered with signature Bridge humor and wit. Best of Bridge Weekday Suppers serves up 175 recipes that are easy enough for our busy modern lives, are delicious and nourishing as always, and are perfect for sharing with family and friends.
The delectable weekday recipes include Smoky Tomato Chickpea Soup with Grilled Cheese Croutons, Shrimp and Bacon Spinach Salad, Pineapple Pulled Pork Buns, Stovetop Gnocchi and Beef Stew, Rosemary Lamb and Feta Meatballs on Lemon Garlic Potatoes, Curried Turkey Pot Pie, Thai Shrimp Cakes and Baked Mushroom and Herb Risotto. With over 4 million Best of Bridge books sold, the ladies have truly become an integral part of dinnertime for families all across North America.
Chapters in this cookbook include:
- Supper Soups
- Supper Salads
- Supper Sandwiches
- Pizza And Pasta
- Beef And Veal
- Lamb And Pork
- Chicken And Turkey
- Fish And Seafood
- Vegetarian Suppers
- Quick and Easy Sweet Stuff
The recipes in this cookbook are simple and easy to understand. These recipes are sinpired by families and designed to serve to families with a busy lifestyle. The recipes include helpful prep and cooking tips, are are especially useful for folks that do weekly ingredient prep.
Coconut Fish With Mango Salsa
A taste of fresh mango brings the tropics home for dinner.
- 1 cup diced mango 250 mL
- 2 tsp minced seeded jalapeño or other hot chile pepper 10 mL
- 1⁄2 tsp grated lime zest 2 mL
- 1 tbsp lime juice 15 mL
- Salt to taste
- 4 small skinless tilapia fillets (about 11⁄4 lbs/625 g total)
- 1⁄4 tsp salt 1 mL
- 1⁄4 tsp black pepper 1 mL
- 1⁄3 cup mango chutney 75 mL
- 2⁄3 cup flaked coconut 150 mL
Salsa: In a bowl, stir together all ingredients; set aside.
Fish: Preheat oven to 425°F (220°C). Sprinkle tilapia with salt and pepper. Coat both sides with mango chutney and place on a parchment-lined rimmed baking sheet. Sprinkle coconut evenly over top, pressing lightly to adhere. Bake for about 10 minutes or until fish flakes easily when tested with a fork. Serve topped with salsa.
For a spicier salsa, leave the seeds in the jalapeño.
If this recipe sounds good to you be sure to check back as I’ll be sharing a Vietnamese Beef Noodle Soup recipe and a Grilled Portobello And Roasted Red Pepper Sandwiches recipe, both with permission of the publisher.