HALIBUT_WITH_CUCUMBER_SAUCE

HALIBUT WITH CUCUMBER SAUCE

2  fresh or frozen halibut steaks,

about 6 ounces each, ¾ -inch thick

1/3 cup shredded, seeded cucumber

3  tablespoons nonfat sour cream
2 tablespoons plain nonfat yogurt
1 teaspoon minced chives

1/2 teaspoon dried dillweed

Dash of salt, optional

1/8 teaspoon pepper

Vegetable spray coating

1 tablespoon freshly squeezed lemon juice, divided

1 teaspoon grated lemon zest

Thaw halibut steaks; rinse, drain and pat dry if necessary.

In small bowl, combine cucumber, sour cream, yogurt, chives, dillweed, salt and pepper. Mix well; cover and refrigerate until serving.

Preheat skillet over medium heat 2 minutes. Lightly coat both sides of fish with vegetable spray. Brown fish, about 3 minutes; turn fish, brush tops with ½  tablespoon lemon juice. Brown other side about 3 minutes; turn, reduce heat to low, brush with remaining ½ tablespoon lemon juice. Cover and cook 4 to 7 minutes, until fish fakes easily when tested with fork. Transfer to heated dinner plates; sprinkle lemon zest over fish. Serve with cucumber sauce.

 

BUTTERFISH_WITH_APPLES

BUTTERFISH WITH APPLES

1  tablespoon margarine, divided

2  Granny Smith apples, cored, sliced

½ cup unsweetened apple juice

½  cup dry white wine, or water

1 ½ pounds butterfish, or Pacific Pompano

3  green onions, thinly sliced

1  tablespoon flour

½  cup skim milk

2  tablespoons nonfat dry milk

2 teaspoons Dijon-style mustard

In large skillet over medium heat, melt 1/2 tablespoon margarine; saute apples until lightly golden on both sides and just starting to soften. Remove apple slices to plate.

Arrange fish in pan, placing apples on top; add apple juice and wine. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 8 to 10 minutes, until fish fakes easily when tested with a fork. Drain, reserving cooking liquid; transfer fish and apples to heated serving platter and keep warm.

In sauce pan over medium heat, melt remaining ½  tablespoon margarine; saute onion briefly. Stir in flour; cook until bubbly, about 1 minute. Combine skim milk and dry milk; blend into onion and flour mixture, along with mustard and ¼ cup reserved cooking liquid. Cook and stir until thickened. Spoon sauce over fish and serve immediately.

 

CREOLE_CATFISH

CREOLE CATFISH

1 tablespoon olive oil

1 lemon cut in slices

1 medium onion, chopped

1 large rib celery with leaves, chopped

1  medium green or red bell pepper, seeded, cubed

2  cloves garlic, minced

1 28-ounce can low-sodium whole tomatoes, coarsely chopped

1 medium lemon, thinly sliced

1  tablespoon paprika

2  teaspoons Worcestershire sauce

2  bay leaves, halved

½ teaspoon salt, optional

¼ teaspoon dried thyme, crumbled

3  to 4 drops hot pepper sauce
2 pounds catfish fillets

In large skillet over medium heat, preheat oil 2 minutes; add onion, celery, bell pepper and garlic. Cook and stir until tender, about 5 minutes.

Add tomatoes with liquid, lemon slices, paprika, Worcestershire sauce, bay leaves, salt, thyme and pepper sauce; simmer, uncovered, 15 to 20 minutes, or until sauce is slightly thickened, stirring occasionally.

Add fish; spoon sauce over fish. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 10 to 15 minutes, until fish Hakes easily when tested with a fork.

 

Shoestring_Potatoes

Shoestring Potatoes

Ingredients:
3 medium sized potatoes, washed, scraped if desired, and cut shoestring style

small diced onion
1 tablespoon butter or margarine.

Directions:
Preheat large skillet with 1 heaping tablespoon butter or margarine over medium heat. Put half amount of raw potatoes in pan, stir occasionally; add remaining potatoes and diced small onion. Cover and reduce heat to simmer. Cook 30 minutes. Season to taste.