WILD ATLANTIC COD SPRINKLED WITH PINE NUTS & GREEN ONIONS AND IN A SAUCE OF HONEY – DIJON – LEMON – CRÈME SHERRY – TERIYAKI MARINADE

The sauce has a good, sweet flavor, delicious with a mild fish like cod. . .

For 2:

–wild Atlantic cod (size of 2 decks of cards, one-half pound)

–pine nuts (one-quarter cup)

–green onions (3 stalks, chopped)

–honey (2 tablespoons)

–Dijon mustard (1 tablespoon)

–lemon juice (3 squirts)

–crème sherry (one-quarter cup)

–teriyaki marinade (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Sprinkle with lemon juice.  Add crème sherry to the dish.

2 – In a small mixing bowl, place honey, Dijon mustard, teriyaki marinade, and a few drops of extra virgin olive oil.  Stir briskly.  Pour over the cod.  Finish with pine nuts and green onions on top.

3 – Microwave on high for 6 minutes.

4 – Serve the cod and sauce hot.

–recipe inspired by C. Mabry, chef.

BAKED HERB – GARLIC WILD SOCKEYE SALMON TOPPED WITH GRAPE TOMATOES – YELLOW ONIONS – GREEN ONIONS IN LEMON – CLAM JUICE SAUCE

Do not overcook!  Test to be sure that the salmon remains flaky. . .

For 2:

–sockeye salmon (wild, size of 2 decks of cards, one-half pound)

–herbs (dried, your choice, but I used herbs de provence, dill, and parsley; one-half teaspoon each)

–minced garlic (1 tablespoon, bottled)

–grape tomatoes (3 or 4, just for garnish)

–yellow onions (chopped, one-quarter cup)

–green onions (chopped, one-quarter cup; or 3 stalks, chopped)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup, bottled)

–salt and pepper (to taste)

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Squirt with lemon, and then add clam juice to the dish.  Season with salt, pepper, and other herbs.  Dot with minced garlic.  Top with yellow and green onions.  Place grape tomatoes around the salmon.  Finish with a few drops of olive oil.

2 – Microwave on high for 2 and one-half minutes.  Salmon is best if not overcooked.

3 – Serve the salmon hot.

–recipe inspired by C. Mabry, chef.

CATFISH FILLET ROSEMARY ON WHOLE WHEAT MUFFIN & TOPPED WITH ITALIAN TOMATOES & GREEN ONIONS IN LEMON – WHITE WINE SAUCE

Very tasty.  And adaptable to other white fish. . .

For 3:

–catfish fillet (size of 3 decks of cards, three-fourths pound)

–rosemary (dried, 1 tablespoon, bottled)

–whole wheat muffin (separated and cut into half pieces to form a bed)

–Italian tomatoes (packaged, one-half cup)

–green onions (3 stalks, chopped)

–lemon juice (3 squirts, bottled)

–white wine (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the whole wheat muffin in the bottom of a covered baking dish.  Place the catfish fillet on top of the muffin.  Season with lemon juice, salt, and pepper (in that order).  Add white wine to the baking dish. 

2 – Pour Italian tomatoes atop the catfish.  Then sprinkle chopped green onions.  Finish with rosemary and extra virgin olive oil.

3 – Microwave on high for 8 minutes.  Catfish is done when it flakes.

4 – Serve the catfish and sauce hot, atop the muffin.

–catfish adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

MISSISSIPPI CATFISH FILLET – BREADED – SPRINKLED WITH ONIONS – PINE NUTS – RAISINS AND PLACED IN A LEMON – WHITE WINE SAUCE

Edward Giobbi intended this recipe for catfish.  I recommend catfish from Mississippi. . .

For 2:

–catfish fillet (1, size of 2 decks of cards, one-half pound; small is better)

–breadcrumbs (plain, one – third cup, boxed)

–green onions (one-quarter cup, chopped, about 3 stalks)

–yellow onions (one-quarter cup, chopped)

–pine nuts (one-quarter cup, packaged)

–raisins (dark variety, one-quarter cup)

–lemon juice (bottled, 3 squirts)

–white wine (one-quarter cup)

–salt and pepper

–extra virgin olive oil

1 – Place the catfish fillet in a plastic bag.  Season with salt, pepper, and extra virgin olive oil.  Pour in the breadcrumbs; shake well.  Place the breaded catfish in a covered baking dish. 

2 – Sprinkle the catfish with lemon juice.  Add white wine.  Top with raisins, pine nuts, yellow onions, and green onions (in that order, green onions on top).  Finish with a few drops of olive oil.

3 – Microwave the catfish for 6 minutes, 20 seconds, longer if there are thick parts to the fillet.  Catfish is done when it breaks apart easily.

4 – Serve the catfish and sauce hot.

–adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

STEAMED RED SNAPPER WRAPPED IN RED LEAF LETTUCE – SEASONED WITH CORIANDER & MINCED GARLIC IN A LEMON – CLAM JUICE SAUCE WITH A CHILLED & PUREED DIPPING SAUCE OF ALMONDS – CAPERS – ITALIAN TOMATOES – GREEN OLIVES – YELLOW ONION – EXTRA VIRGIN OLIVE OIL

Designed for red snapper, but any white fish will work. . .

For 2:

–fillet of red snapper (size of 2 decks of cards, one-half pound)

–red leaf lettuce (2 large leaves, fresh)

–coriander (dried, 1 tablespoon, bottled)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (bottled, 3 squirts)

–clam juice (for steaming, one-eighth cup)

–salt and pepper

–extra virgin olive oil

Dipping sauce (chilled):

–almonds (15, roasted are best)

–capers (drained, 2 tablespoons, bottled)

–Italian tomatoes (packaged, one-eighth cup; or marinara sauce, bottled)

–green olives (no pimento; 5 or 6, bottled)

–yellow onion (to taste, but at least 3 tablespoons, chopped, packaged)

–extra virgin olive oil (1 tablespoon, bottled)

–salt and pepper (to taste)

1 – Prepare the side sauce in advance in order to let the flavors blend.  Place almond, capers, Italian tomatoes (or marinara sauce), green olives, yellow onion, and extra virgin olive oil in a food processor.  Pulse until minced (will be lumpy).  Season with salt and pepper to taste.  Refrigerate at least 1 hour before dinner.

2 – For fish, place a large lettuce leaf in the bottom of a covered baking dish.  Place fish on top.  Squirt with lemon juice.  Add clam juice.  Season with salt, pepper (to taste), coriander, and minced garlic.  Place a second large lettuce leaf on top.  Finish with a few drops of extra virgin olive oil.

3 – Microwave on high for 4 minutes.  Fish is done if it flakes easily, though red snapper is firmer than many other white fish.

4 – Serve the red snapper with wilted lettuce leaves hot, with the  chilled dipping sauce on the side.

–red snapper and sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

WILD COD PESTO – ROLLED IN BREADCRUMBS – TOPPED WITH CHOPPED YELLOW ONIONS – SEASONED WITH OREGANO & MINCED GARLIC – IN ITALIAN TOMATO & WHITE WINE SAUCE

Appeals to the taste with a burst of distinct flavors. . .

For 2:

–wild cod (size of 2 decks of cards, one-half pound)

–pesto sauce (bottled, 2 tablespoons, basil pesto)

–clam juice (bottled, 2 tablespoons)

–breadcrumbs (boxed, one-third cup, plain)

–chopped yellow onions (ready packaged, 3 tablespoons)

–oregano (bottled, dried, 1 teaspoon)

–minced garlic (bottled, 1 tablespoon)

–Italian tomatoes (Pomi brand, pureed, two-thirds cup)

–white wine (one-eighth cup)

–salt and pepper (to taste)

–extra virgin olive oil (to taste)

1 – Place the tomatoes in a covered baking dish.  Add minced garlic, oregano, salt and pepper to taste, white wine, extra virgin olive oil to taste.  Stir.  Microwave on high for 2 minutes.

2 – Meanwhile, place the cod in a plastic bag.  Season with salt, pepper, oregano, and add olive oil to coat.  Pour in the breadcrumbs.  Shake well.  Then place the cod in the tomato sauce.  Spoon some on top.  Set aside.

3 – Place the pesto sauce and clam juice in a small mixing bowl.  Stir well.  Then pour the resulting sauce atop the cod.  Finish with the chopped onion and a few drops of olive oil.

4 – Microwave for 6 minutes on high.

5 – Serve the cod and sauce hot.

–recipe original, but inspired by Edward Giobbi.

MEDITERRANEAN WILD SALMON SALAD WITH FETA CHEESE – GRAPE TOMATOES – BLACK OLIVES – RED LEAF LETTUCE – FRESH PARSLEY IN SALAD DRESSING OF RED WINE – EXTRA VIRGIN OLIVE OIL – HONEY DIJON

Mediterraneans don’t eat salmon, but this recipe has all their other ingredients. . .

For 4:

–wild salmon (size of 2 decks of cards, one-half pound)

–salt and pepper

–extra virgin olive oil

–clam juice (one-eighth cup)

–lemon juice (bottled, 3 squirts)

–feta cheese (broken apart, one-quarter cup)

–grape tomatoes (fresh, 12 to 15)

–black olives (sliced, drained, 1 small can)

–red leaf lettuce (8 large lettuce leaves, broken apart into bite-sized pieces)

–fresh parsley (1 handful, chopped)

Salad dressing:

–one-quarter cup red wine

–one-quarter cup extra virgin olive

–1 tablespoon honey Dijon mustard

1 – Place the salmon fillet in a covered baking dish.  Add clam juice.  Sprinkle with lemon juice.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 3 minutes. 

2 – When finished, let cool but do not refrigerate.  Break apart the salmon into bite-sized pieces, but discard the skin.  Set aside.

3 – In a large salad bowl, place bite-sized pieces of red leaf lettuce.  Top with grape tomatoes, black olives, and feta cheese.  Then add salmon.  Finish with chopped parsley.

4 – For the salad dressing, stir together, briskly, the red wine, olive oil, and honey Dijon.  Serve the dressing on dinner table for individuals to serve themselves.

4 – Serve the salad immediately.

–salmon salad adapted from Les Illagan’s Salmon Recipe Book:  Delightful Salmon Recipes Made Easy for Beginners.

A Simple Dinner:  CHICKEN ALMOND CRUNCH

Children will love this as finger food. . .

For 2:

–4 chicken tenderloins (organic)

–crushed almonds (25 to 50 roasted, salted almonds, ground in a food processor)

–extra virgin olive oil

–salt and pepper

1 – Place the chicken tenders in a plastic bag.  Season with salt and pepper.  Add 3 tablespoons extra virgin olive oil.  Coat the chicken with the olive oil.

2 – Place ground almonds on a large plate.  One by one, press the chicken tenders into the crushed almonds.  Then place in a covered baking dish.  Do not let the chicken tenders touch each other, and do NOT add water.

3 – Microwave for 4 minutes on high.  Chicken will be crispy and slightly overcooked, best for finger food.

4 – Serve the chicken almond crunch hot, but it is also good cold, right out of the refrigerator as leftovers.

–recipe original.

A Simple Dinner:  BAKED ATLANTIC COD IN A PESTO – MARINARA SAUCE AND SPRINKLED WITH BASIL & PINE NUTS

A gourmet taste, but quickly prepared. . .

For 2:

–cod (Atlantic, wild, size of 2 decks of cards, one-half pound)

–pesto (basil variety, 1 tablespoon stirred into 2 tablespoons of clam juice)

–marinara sauce (bottled; I used Ragu, “Mama’s garden variety”; one-quarter cup)

–basil (dried, bottled, 1 teaspoon)

–pine nuts (packaged, 3 tablespoons)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt and pepper.  Spoon marinara sauce on top.  Set aside.

2 – Stir together the basil pesto and clam juice.  Then spoon atop the cod.  Finish with basil, pine nuts, and extra virgin olive oil to taste.

3 – Microwave the cod for 6 minutes on high.

3 – Serve the cod hot, with sauce.

–recipe original.

HONEY – GLAZED & SPICY WILD SALMON FILET TOPPED WITH SRIRACHA – DICED RED BELL PEPPER – CHOPPED GREEN ONIONS IN A LEMON – CLAM JUICE SAUCE

Almost too pretty to eat, but do it anyway. . .

For 2:

–wild salmon filet (size of 2 decks of cards, one-half pound)

–honey (3 tablespoons, bottled; be sparing)

–sriracha sauce (3 tablespoons, bottled, placed in ribbons across the salmon)

–red bell pepper (one-quarter pepper, diced, fresh)

–green onions (ready – prepared, one-quarter cup; or 3 stalks, chopped, fresh)

–lemon juice (bottled, 3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place salmon in a covered baking dish.  Squirt with lemon juice, and then add clam juice.  Season with salt and pepper.  Drizzle honey and sriracha sauce on top.  Finish with red bell pepper, green onions, and extra virgin olive oil.

2 – Microwave on high for 4 minutes.

3 – Serve the salmon fillet hot.

–recipe inspired by C. Mabry, chef.