Pine Nut-Crusted Fish - from Moosewood Restaurant Simple Suppers

Yes, I realize this is the second fish recipe in a row, but when summer starts up my cooking state-of-mind turns to lighter foods, quick to prepare and easy to digest. So, bear with me as I, yet again, clue you in on this terrific new fish recipe I tried recently (using cod) from Moosewood Restaurant, Simple Suppers.

PINE NUT-CRUSTED FISH

Use just about any fish; flounder, salmon, tilapia, perch, cod, snapper or catfish.

1/2 cup unseasoned bread crumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup toasted pine nuts
1 egg
1-1/2 pounds fish fillets
olive oil

In a blender or food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.

Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.

Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about four minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.

Serves 4.

Try teaming this up with a colorful broccoli tomato salad or broccoli slaw!

Moroccan Spiced Fish - From Moosewood Restaurant Simple Suppers

MOROCCAN SPICED FISH

Any firm fish is fine for this intensely flavored and aromatic dish. If you have the time, coat the fish with the spice mixture, cover and refrigerate for an hour or two to marinate.

3 tablespoons Moroccan Spice Mix (see below)
2 garlic cloves, minced or pressed
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
3 tablespoons lemon juice
1-1/2 pounds fish fillets

Preheat oven to 350. In a bowl, stire together Moroccan Spice Mix and garlic, cilantro, olive oil, and lemon juice. Rinse and pat dry the fish fillets and cut them into chunks. Dredge the pieces of fish in the spice mixture and place them in an oiled baking dish. Spoon any spice mixture that is left over the top of the fish.

Bake uncovered for 10 to 15 minutes or until the fish is opaque and flaky, but still moist.

MOROCCAN SPICE MIX

This is also a terrific spice mix to flavor roasted vegetables and baked or grilled shrimp.

2 tablespoons ground cumin
2 teaspoons ground ginger or cinnamon
2 teaspoons paprika
2 teaspoons turmeric
1/2 teaspoon cayenne or black pepper
1 teaspoon salt

Stir together all ingredients. Store in a sealed container in the cupboard.
Yield 1/2 cup

For a wonderful assortment of cookware and serving dishes, visit Jori-Marks Home!

Hot Summer Day Favorite from Juicy Miss Lucy Cookbook

This is another from our most fav cookbook - JUICY MISS LUCY COOKBOOK

ONE BITE AND YOU'LL BE A BELIEVER LEMON JELLO MOLD

2 3 oz. boxes lemon Jello
2 cups boiling water
1 cup sugar
2 sm cans frozen lemonade, thawed slightly
1 pint whipping cream, whipped

1. Mix Jello and water; stir until dissolved.
2. Add sugar and lemonade; stir until dissolved.
3. Put in refreigerator and chill until slightly set, about 1 hour.
4. Whip cream and fold into the Jello.
5. Put into greased mold and refrigerate until set.

This is unbelievably easy and very refreshing as a summertime dessert!

Two Potato Gratin from Moosewood Restaurant Cookbook

For a nice balance of color and flavor, use white potatoes and sweet potatoes in roughly equal amounts.

Serves 4
Time: 55 Minutes

2 eggs
3 cups grated sweet potatoes and white potatoes
1/2 cup chopped scallions
2 tablespoons unbleached white flour
1 teaspoon salt
1/4 teaspoon black pepper
1 cup gated dilled Havarti cheese
1 tablespoon butter
1 tablespoon vegetable oil

Preheat oven to 375 degrees.
Beat the eggs in a large bowl. Add the potatoes, scallions, flour, salt, pepper, and half of the cheese. Mix well.

Heat the butter and oil in a large ovenproof skillet (10 to 12 inches) on medium-high heat. Spoon the potato mixture into the skillet and spread evenly. Reduce the heat to medium-low and cook for 10-12 minutes until the bottom is nicely browned. Do not stir.

Transfer the skillet to the preheated oven and bake for about 15 minutes, until the top is golden. Sprinkle the gratin with the remaining cheese and continue to bake until the cheese melts, about 5 minutes. Cut the gratin into wedges and serve hot.

Note: If you don't have dilled Havarti, use Cheddar plus a teaspoon of dired dill.

Summer Panzanella from Moosewood Restaurant Simple Suppers

This summer panzanella recipe is taken from Moosewood Restaurant Simple Suppers and makes a perfect summer meal! Prep time is 20 minutes, sitting time at least 10 minutes and this recipe serves 4.

Summer Panzanella

1/2 loaf of crusty French or Italian bread (about 8 ounces)
4 tomatoes
1 large ball of fresh mozzarella (about 5 ounces)
1/2 red onion
1/2 cup fresh basil leaves
1 cup pitted olives
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon olive oil
salt and pepper
Vinaigrette (optional)

Preheat the oven to 350. Cut the bread in half lengthwise and place in the oven until crisp, 5 to 10 minutes.

Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut the tomatoes and fresh mozzarella into 1/2-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion cut the basil leaves into thin strips, and chop the olives. Add the winegar and oil to the bowl and toss well.

Cut the toasted bread into 1-inch cubs (7 to 8 cups). Add the bread cubes to the bowl and toss well. Let the salad sit for at least 10 minutes before serving to allow the bread to soak up some of the juices. Add salt and pepper to taste. Pass vinaigrette at the table if you like.

This is a yummy summer salad recipe - even more tasty with garden fresh tomatoes!