Fish Cutlets with Monkfish/Tilapia/Haddock.The Canadian Cooking Theory.

This recipe is nothing but Fish, Pepper and Herbs.

               You need:
~ Monkfish (Lophius) 318g
~ Tilapia 178g
~ Haddock 210g
** You do not have to be precise with measurements to buy fish, I just gave you an idea what is the proportion. I tried different combinations of fish and found out that this combination works the best, at least on my taste. Every type of fish brings its own flavor and texture to the cutlets. Monkfish is sweet, dense and resembles lobster tail meat. Buy Monkfish at least 100g more than the others. Tilapia has extra lean meat and mild flavor. Haddock has white meat and medium flakes.
~ 1 Red Sweet Pepper, buy Cubanelle or Goliath, that is more flavorful but not Bell pepper.
~ Cilantro and Parsley to your taste.
~ "Herbamare" salt or sea salt and black pepper to your taste
~ Grape seed oil for frying
~ Meat grinder. I use "Vitamix" Blender

 == Cut fish meat on pieces.

 == Grind fish meat. If you use "Vitamix", place and grind fish meat in three batches, one batch at a time. Start with the lowest speed and increase the speed gradually. It takes seconds to grind the fish meat.

 == Slice and cut on small pieces Red Pepper.

== Shred Cilantro and Parsley and place into the mixing bowl.

== Salt and Pepper to your taste. I used "Herbamare"

 == Mix the mixture well with your hands and form cutlets.

 ***Tip: If the mixture sticky to your hands, cover palms of your hands with a little bit of Grape seed oil and you will easily form the cutlets.

== Add Grape seed oil to the frying pan and fry the Fish cutlets till ready.

 ***Cook fish according the Canadian Cooking (fish) Theory, that never fails. Thanks to the Department of Fisheries of Canada for such testing and report. The basic rule of the Theory is that fish (except shellfish) is measured at its thickest point (depth, not the length of the fish) and cooks exactly 10 minutes per inch for fresh fish and 20 minutes for frozen fish. No matter what type of cooking  you choose, baking (Oven 450F or 232C), frying (375F or190.5C), broiling, sauteing, poaching, steaming and so on. The Theory works all the time and the fish always perfect.
 This time I measured the depth of the cutlets with tooth stick. It is almost 1 inch.

  So I fry 5 minutes on one side and 5 minutes on the other side. Done.
Fish Cutlets are soft, flavorful and juicy. They are great when hot as much as cold.

             Enjoy and Be Healthy:)