Baja-style Fish Hand Pies

I have to say that I was skeptical about this recipe but I love mango salsa so decided to try it.  It turned out DELICIOUS so had to share!  I DID change it up a little and will include my notes throughout.  The recipe that follows is copied directly from rachaelraymag.com and the recipe is courtesy of Susan Sugarman.

Ingredients:

1 mango - peeled, pitted & cut into 1/2-inch cubes (about 1/2 C)
1/3 C finely chopped red onion
1/3 C chopped fresh cilantro
4 tsp fresh lemon juice
Salt & pepper
Four 4-ounce skinless, boneless cod fillets (I used sole/what I had on hand)
1 tsp ancho or chipotle chile powder  (I used a chipotle grill seasoning)
One 16-ounce box phyllo dough
Extra-virgin olive oil, for brushing (I used a sprayer)
1/3 C sour cream
1/3 C mayonnaise
2 T snipped fresh chives
1 ripe avocado—peeled, pitted & cut into wedges

Directions:

1. Preheat the oven to 425°. In a medium bowl, combine the mango, onion, cilantro, 2 teaspoons lemon juice & 1/2 teaspoon each salt & pepper. Season the fish with the chile powder, salt & pepper.
2. On a work surface, lay 1 sheet of phyllo dough flat. Brush half of the sheet lengthwise with olive oil, then fold in half lengthwise. Brush the top of the folded pastry with olive oil. Place another sheet of phyllo on top, matching the 2 corners; brush the layered half of the sheet lengthwise with olive oil and fold the overhanging half lengthwise over the layered half. Brush the top with olive oil. Repeat the process with 2 more sheets of phyllo.
3. Place 1 piece of fish about 2 inches from the top short corner of the pastry. Scatter one-quarter of the mango salsa over the fish. Fold into a triangular package.
4. Brush the entire pastry with olive oil & transfer to a parchment-lined baking sheet. Repeat with the remaining phyllo, olive oil, fish & mango salsa.
3. Bake until the pastries are golden-brown, 15 to 18 minutes. Meanwhile, in a medium bowl, combine the sour cream, mayonnaise, remaining 2 teaspoons lemon juice, the chives & 1/4 tsp pepper. Serve with the fish pies & avocado wedges.

MY NOTES:  It was a bit difficult to get the pies constructed.  Next time I will chop the fish, stir in with mango salsa and then make them.  Also, you could make about 6 pies rather than 4 with the amount of salsa... so if you'd like more, adjust the amount of fish to your liking.  ENJOY!!  :)

Guilt-free Fish 'n' Chips!

Here is a yummy, healthy alternative to the traditional deep fried meal. *Courtesy of Rachael Ray

Ingredients:
1/2 C light sour cream
2 T light mayo
1 T lemon juice, plus lemon wedges for serving
1 shallot, finely chopped (or sub yellow onion)
Salt & pepper
1 large sweet potato (about 1 1/2#), halved & cut into wedges
1 1/2 T EVOO
3 T finely chopped flat-leaf parsley
Cooking spray
1/3 C cornmeal
1/3 C whole wheat breadcrumbs
3/4 C buttermilk
4 - 5 oz skinless, boneless tilapia filets, cut lengthwise in thirds

1. Position racks in upper & lower thirds of the oven and preheat to 450 degrees.
2. In a small bowl, mix together sour cream, mayo, lemon juice, shallot, 1/2 t salt & 1/4 t pepper. Cover & refrigerate until ready to serve.
3. Line 2 baking sheets with foil. On one, toss sweet potatoes with EVOO & 1 T parsley. Season with salt & pepper. Spread into a single layer and bake on lower rack until tender & crisp around the edges, about 20 min. **You may want to flip them over halfway through to avoid burning so check them when you put the fish in.
4. Meanwhile, spray your other foiled baking sheet with cooking spray. In a medium bowl, whisk together cornmeal, breadcrumbs, remaining parsley, 3/4 t salt & 1/4 t pepper.
5. In another bowl, combine fish and buttermilk, turning to coat. One at a time, coat fish with the cornmeal mixture & place on baking sheet. Spray fish with cooking spray & bake on upper rack until golden brown, 12-14 min. Serve with the fries and dipping sauce. Enjoy!