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!