Fish Stick Hot Dogs

Yes, it sounds bizarre, but it tastes great! It's better than a fish sandwich from a burger joint. The key is the tartar sauce and the pickle slices.

Ingredients

• 8 hot dog buns
• 16 frozen fish sticks
• Romaine lettuce
• ½ cucumber, seeded and chopped
• Dill pickle slices
• Dinner Magic Tartar Sauce
• 1 can Chili beans
• ½ cup of chopped onions
• ½ cup of grated cheese, (Cheddar or Jack)

How to Make Dinner Magic Tartar Sauce
Mix together in a bowl:
½ cup of mayonnaise
¼ cup of Dijon mustard
2 tablespoons of sugar
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Add 1 teaspoon of pineapple juice at a time until the sauce reaches the consistency you like.

Preparation
Cook the frozen fish sticks in the oven according to package directions.
Wrap the hot dog buns in foil and warm them in the oven for 5 minutes.
Warm the chili beans in the microwave oven.
On each bun, lay a leaf of lettuce, some chopped cucumber, and some dill pickle slices.
Place two fish sticks in each bun, and top with Dinner Magic Tartar Sauce.
Serve with hot chili beans topped with onions and grated cheese.

Have this with an ice cold Cream Soda.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Grilled Cajun Catfish with Creamy Coleslaw

This spicy hot catfish entree takes a creamy coleslaw to cool it down. This coleslaw has a special sauce, guaranteed to have the right texture every time, because you thin it to the level you desire. Pair it with a light white wine, such as a Pinot Grigio or a fruity wine cooler.

Ingredients:
2 pounds of catfish fillets
2 tablespoons Cajun seasoning
1 bag of cabbage for coleslaw
½  cup of mayonnaise
¼ cup of mustard
2 tablespoons of sugar
2-4 tablespoons of pineapple juice
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Celery seed

Preparation:
Make the sauce ahead of time by mixing the mayonnaise, mustard, sugar, pineapple juice, salt and pepper together. If you want a creamier coleslaw, make a double batch of the sauce.
Mix the sauce with the bag of coleslaw cabbage. Reserve a small amount of sauce for the fish.
Sprinkle a small amount of celery seed in the coleslaw.
Coat the fish fillets in the Cajun seasoning.
Grill on the indoor grill.
Serve hot with extra creamy sauce on the side.
For a heartier meal, make a batch of cornbread or corn muffins to go with it.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

White Fish in a Wine Sauce

Green Beans
Toast Points

Yes, toast points. This may be something you’ve only heard of from your grandmother. Toast points are basically pieces of toast cut into triangles with the crusts cut off. They’re used to soak up sauces in dishes like this one. Have a retro dinner tonight with toast points.

Ingredients:
2 pounds of white fish, such as cod or tilapia
¼ cup butter
2 Tbsp flour
½ tsp dried dill
½ tsp sea salt
¼ tsp freshly ground black pepper
2/3 cup milk
1/3 cup wine
1 lemon, sliced
1 pound fresh green beans
4 slices of toast

Preparation:
Spray a baking sheet with cooking spray.
Bake the fish at 375 degrees for 10-15 minutes, or until the fish is flaky.
While the fish is cooking, prepare the white sauce.
Melt the butter in a pan, and stir the flour into the butter with a whisk.
Slowly add the milk and then the wine, allowing the sauce to simmer. Add the dill, salt, and pepper.
Steam the green beans with ¼ cup of water in the microwave for 4-6 minutes.
Toast the bread. Trim the crusts and cut into triangles.
Place the fish on a platter and spoon the white sauce over the top.
Place the toast points around the edges of the platter.