05 Jun, 2009
Lean Cuisine Tortilla Crusted Fish
Posted by: Gregory Ng: The Frozen Food Master
Ok, what’s the difference between being “crusted” and being “encrusted”. It doesn’t really matter except for the fact that it is something I have always wondered. I have a thing for breading my meat and fish items with the leftover crumbs in the potato chip bag. (i have also extended it now to pretzel crumbs and Cheezit crumbs etc) This is sort of the same idea in my eyes. Lean Cuisine has crusted this piece of delicate fish with tortilla. This Lean Cuisine Tortilla Crusted Fish smelled rocking out of the microwave and I was totally excited to sink my teeth into it.
This dish contains (said) fish plus rice, poblano peppers and corn in a sour cream sauce. The flavors were great as I imagined myself eating it at a restaurant in New Mexico or something. The poblano peppers added a spicy taste while the sour cream made it mild. All in all this was solid dish with a good piece of fish at a good size, accompanied with a nice variety of rice and mix-ins.
I only have 1 complaint: I had a very tough piece of pepper that had the consistency of a piece of plastic. I took it out of my mouth to check if it was indeed plastic and after seeing it was in fact a pepper, i stuck it back in my mouth to give another go. After another 30 seconds I gave up and discarded it to the opposite side of the plastic tray.
It seems to be unfair to base an entire dish off of a rogue piece of pepper that was just too tough for my molars but hey, that’s the first thing I will remember when I eat it again. That being said, it still earns a solid 3 1/2 rating.
Nutritional Facts:
Serving Size: 226g
Calories: 330
Calories from Fat 80
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Polyunsaturated Fat: 4.5g
Monounsaturated Fat: 2g
Cholesterol 35mg
Sodium 540mg
Potassium: 280mg
Total Carbohydrate 45g
Dietary Fiber 3g
Sugars 7g
Protein 16g
Price: $2.50
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View Comments to "Lean Cuisine Tortilla Crusted Fish"
1 | BearSilber
June 5th, 2009 at 11:44 am
Hahahah, that was a great pepper chomping anecdote.
Can't help you on that encrust/crust ordeal….but now you've piqued my curiosity too. Anyone know the answer?
2 | meg
June 5th, 2009 at 6:54 pm
I love this…hard to find a frozen fish meal that is healthy and good.
Ok, here is my interpretation…encrusted = rolling item in crumbs and then pressing the crumbs down on said item. Crusted = just rolling item in crumbs and shaking off excess.
3 | Moriah White
June 5th, 2009 at 7:27 pm
Oooh . . .*thinking*
This may be a bad idea . . . but I might try to make a tortilla crusted steak! Picture it, a ribeye cooked until almost done. Wrap a couple of slices of pepper jack around it (toothpicks may come in handy) Maybe some tabasco-flavored milk to dip it in, press blue corn chip crumbs around it, and bake 'till done.
Bad idea? What do ya think? Would NY strip work better?
4 | Meg
June 6th, 2009 at 2:03 pm
I'd recommend a flank steak or skirt steak…maybe marinate it in tabasco “infused” oil and rather than wrap it in the cheese, partially slice open along the grain, insert cheese, then flop in blue corn..broil!
Oooh, I'm hungry now. Let's us know what you end up doing.
5 | » Not just corn, not just Mexico corn tortillas
June 6th, 2009 at 12:31 pm
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6 | Moriah White
June 8th, 2009 at 9:33 pm
Thanks Meg! Great idea. Kind of like a southwestern steak cordon bleu! I like the idea of using skirt steak. It would stand up to the baking well and it is a cheap cut most people don't use cause they don't know how to cook it. Maybe I could use a mallet to flatten it a bit more and then marinate it in hot sauce to further tenderize it. Maybe use habenero cheese. Gotta plan this a bit . . .
Hey Greg, if I do make this, can I post a review of it?
7 | Moriah White
June 8th, 2009 at 9:51 pm
*tapping Meg on the shoulder*
Sorry to bother you again, but . . . how do you broil. *blushing at lack of culinary prowess*
A future contestant of Top Chef I am not. :-O
8 | Moriah White
June 9th, 2009 at 4:33 am
Thanks Meg! Great idea. Kind of like a southwestern steak cordon bleu! I like the idea of using skirt steak. It would stand up to the baking well and it is a cheap cut most people don't use cause they don't know how to cook it. Maybe I could use a mallet to flatten it a bit more and then marinate it in hot sauce to further tenderize it. Maybe use habenero cheese. Gotta plan this a bit . . .
Hey Greg, if I do make this, can I post a review of it?
9 | Moriah White
June 9th, 2009 at 4:51 am
*tapping Meg on the shoulder*
Sorry to bother you again, but . . . how do you broil. *blushing at lack of culinary prowess*
A future contestant of Top Chef I am not. :-O
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