This recipe serves: 4

Preparation time: 10 Minutes

Cooking time: 30 Minutes

Cooking Instructions:

1. Preheat the oven to 350.
2. Place the potatoes in a large pot, cover with water and add a liberal amount of salt. Bring to a boil over high heat and cook until the potatoes are tender throughout, about 20 minutes. Drain well.
3. Meanwhile, season the cod fillets with salt and pepper and place them in a baking dish large enough to accommodate all of the fillets in a single layer. Sprinkle the cod with the lemon juice (reserving the zest for the bread crumbs), white wine and 1 tablespoon of olive oil.
4. In a small bowl, combine the bread crumbs, lemon zest and 2 tablespoons of parsley. Sprinkle the cod with the bread crumb mixture and drizzle the crumbs with a tablespoon of olive oil. Place the cod in the oven and bake until the fish is just cooked through, about 12 to 15 minutes depending on the thickness of the fillets. Remove the fish from the oven and turn on the broiler.
5. To finish the potatoes, heat the remaining olive oil in a skillet over medium-high heat. Add the potatoes and saut� for 2 minutes. Add the remaining tablespoon of parsley.
6. Place the fish under the broiler to brown the breadcrumbs. Place one fillet on each plate and serve with the parslied potatoes.

2 - 7 oz portions Sea Bass or any firm white fish
Ginger Snap Crumbs...Dredge bass in crumbs, coat on both sides Bake at 350F for 12-15 minutes, or until firm Serve with 2 oz. of kiwi lime sauce.

 

Ginger Snaps 6 oz. butter, softened 1 cup sugar 3 Tbsp. molasses 1 egg 2 ¼ cup sifted unbleached flour ¾ Tbsp. ground ginger ¾ Tbsp. ground cinnamon 2 Tbsp. baking soda Cream together butter, sugar, molasses, and egg until light and fluffy. Combine dry ingredients and gently stir into the mix. Form dough into small ball shapes. Bake at 325F for 12-15 minutes. Remove from oven and let cool. Puree cookies into a fine meal in the food processor.     Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live!

Kiwi Lime Sauce Yield: 3 cups 1 cup white wine ½ Tbsp. minced shallots 2 Tbsp. fresh minced ginger Combine above ingredients in saucepan and bring to boil. Reduce mixture down by half. 8 kiwis peeled 2/3 cup fresh lime juice ¼ cup honey Add above ingredients to mixture in saucepan and simmer for 15 minutes. Remove from heat and puree in food processor. Strain.

Ingredients

• 3/4 teaspoon lemon peel, grated fresh
• 1 tablespoon lemon juice, fresh
• 3 tablespoon mayonnaise, light, or reduced-fat coleslaw dressing
• 2 1/2 cup(s) cabbage, shredded
• 1/4 teaspoon pepper, black ground, divided
• 24 ounce(s) fish, cod, 4 (6-ounce) fillets (about 1-inch thick)
• 1/4 teaspoon salt
• 3 tablespoon mashed potatoes, flakes
• 1 tablespoon Greek seasoning, salt-free, (such as Cavender's)
• 1 1/2 tablespoon oil, olive
• 4 hamburger buns, whole wheat, reduced-calorie, (1.6-ounce) toasted

Pan-Seared Cod with Basil Sauce

 

Snappers

 

There are a number of different snappers. One of the most popular is red snapper,which has become greatly reduced in overall supply.

True red snapper comes from the Gulf of Mexico and adjacent Atlantic waters.

Among other desirable snapper species are silk, mutton, mangrove, gray, beeliner,pink and yellowtail.

The flesh is firm, moist, and finely textured. Almost any preparation techinque canbe used; snapper is often baked.

 

 

Chef Tim

Courtesy of Healthy Cooking Tips

Remember…Grace is upon you so eat to live!™

 

 

© 2006 Chef Tim & Associates. All Rights Reserved.

When people talk about trout fishing (particularly the novice), visions of the rainbow are evoked. The rainbow has been described as the "true American trout" because of it's origins in the Pacific Northwest. This brings argument from scientific types who study such stuff, but most of us don't care about things like that. Most of us think excitement when we think rainbow.

The rainbow has spunk. They don't stay with the stream bottom like brown trout, or hide in quiet backwaters like the brook. Rainbows are to be found in the open, faster waters, where they tend to feed at the surface more often than other trout. They are open, up front and honest, and for that reason we think more respectfully of them, and they are usually the most fun.

While the North American rainbow trout is native to westward flowing Pacific Coast rivers, they have been introduced to many streams worldwide. Rainbows are the most easily cultured and adaptive of all trout and are thus included in most stocking programs. Rainbows had been introduced in forty-one states by 1900.

Rainbow Trout Markings and Coloration

Stream-living rainbows are easy to identify. Their upper bodies are heavily covered with black spots, a pattern that extends over the tail. Their backs range from light to dark olive, the abdomen is white and there's a characteristic reddish pink band along the lateral line, a color that usually extends forward over the central portion of the fish's gill covers. There are no red or yellow spots.

As mentioned earlier, rainbows are the most adaptable of all trout and can tolerate a wider range of temperature and conditions than other trout. Rainbows can survive temperatures approaching 32 degrees Fahrenheit and some can survive in water as high as 83 degrees, though they prefer a range of 55 to 70 degrees

 

Chef Tim

 

Courtesy of Healthy Cooking Tips

 

Remember...Grace is upon you so eat to live!™

The swordfish has an extremely firm texture with a unique flavor. Commonly cut into steaks and grilled,

swordfish has a lot of characteristics similar to shark, a nonbony fish that is usually less expensive. Swordfish's

darker strip of flesh has an umbrella-shaped pattern, which is one way to distinguish it from the shark, which

has a round pattern. Tuna has the same kind of meaty flavor and firm texture as the swordfish and shark.

 

Chef Tim