Walking Fish CSF - Bi-weekly 5
Share description: Sea Mullet (also known as Kingfish) from Cedar Island
I prepared a delicious, quick and simple topping which we loved! I’m going to remember to use this one in the future.
- 1 lb firm white fish
- vegetable cooking spray
- 2 tbl Dijon mustard
- 1 tbl Lemon juice
- 2 tsp Worcestershire sauce, reduced-sodium
- 6 tbl Breadcrumbs, Italian seasoned
- salt and pepper
1. Arrange fillet in an 11 x 7 x 1 1/2 inch baking dish coated with cooking spray. Combine mustard, lemon juice, and Worcestershire sauce, stirring well; spread mixture evening over fillet. Sprinkle breadcrumbs, salt and pepper evenly over fish.
2. Bake uncovered, at 450 for 12 min or until fish flakes easily when tested with a fork. Serve immediately.
Recipe courtesy of Meals Matter
Hosted by A Singleton in the Kitchen
Carrots aren’t my favorite vegetable, but several years ago when Ellie Krieger’s show first started airing I vowed to make every recipe of hers and this recipe was on the list. The carrot to apple ratio is a bit daunting, but I went with it knowing that I loved so many of her recipes. I was thrilled that this slaw turns out surprising well!! The Granny Smith apple has a strong tart flavor that would over power the subtle carrot if more were to be added and the creamy sweet sauce is delicious!
- 1/3 cup plain nonfat yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 1 teaspoon honey
- 1 pound carrots, peeled and trimmed
- 1 Granny Smith apple, cored
- 2 tablespoons roughly chopped fresh mint leaves
Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt. Serve chilled.