Baja Light Fish Tacos

1 tablespoon ancho chile powder

2 teaspoons dried Mexican oregano

¼ teaspoon kosher salt

¼ teaspoon pepper

1½pounds boned skinne Pacific cod

1 tablespoon olive oil

12-14 corn tortillas (5-6 inches, warmed on grill or skillet)

Cabbage and Cilantro Slaw

Chipotle Tartar Sauce

1. Heat grill to high 450° to 550°F. Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.
2. Grill fish, covered, turning once, until just cooked through, 4-6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with chipotle tartar sauce.

Sarah and Jason

Oven Breaded Fish

Sauce
2/3 cup low fat mayonnaise
1/3 cup plain lowfat yogurt or sour cream
1 green onion with top, chopped
1 small garlic clove, pressed
1 teaspoon chili powder
1/8 - 1/4 teaspoon cayenne pepper

Combine and refrigerate at least one hour.

Fish
2 eggs
3/4 cup dry Italian style bread crumbs
1/2 teaspoon salt
2 pounds fish - catfish, orange roughy, perch, halibut, or haddock
vegetable oil

Beat eggs lightly; combine bread crumbs and salt. Dip fish pieces in eggs, then in bread crumbs. Arrange on a baking sheet, spritz lightly with vegetable oil. Bake 10-15 minutes at 450º F, until fish flakes with a fork. Serve with sauce on the side. Serves 8.

Martha

Sautéd Shad Roe

In the spring, shad come up the rivers to spawn, so this is a favorite springtime treat. The roe comes in a "set" which has two sacs containing the eggs. The membranes around the sacs are fragile, so handle them carefully.

1 shad roe set
6-4 slices of bacon
Butter
Salt & pepper

Fry 4-6 slices of bacon in a non-stick skillet. Put the bacon aside, pour off some of the grease, add a tablespoon of butter, then carefully put the roe sacs into the hot oil. Flavor with salt and pepper. Sauté at medium heat for 5 to 7 minutes on each side depending on the size of the sacs. Use the bacon slices as garnish. Serves 2.

GranDuddie

Flounder with Leeks

4 flounder fillets
Olive oil
2 leeks, sliced
1 large garlic clove, minced or pressed
2 tsp dried thyme
1 cup vegetable bouillon
1/2 cup dry white wine
1 can diced tomatoes (15 oz)
Salt & pepper

Heat 1-2 tablespoons of olive oil in a heavy skillet. On medium heat, sauté the sliced leeks and garlic until tender, about 5 minutes. Add the thyme, bouillon and wine and bring to a boil. Add the can of tomatoes (including the liquid) and let the sauce simmer until thickened. Add salt and pepper to taste.

Lightly flour the skin side of the flounder fillets. Heat 1-2 tablespoons of olive oil in a skillet on medium to high. Fry the fillets skin side down until almost cooked through - 4 to 5 minutes. Then turn the fillets over for about a minute to finish cooking. Put each fillet on a dinner plate, cover with the sauce, and serve with rice. Serves 4.

Goppie

Filets de Sole Farcis á la Créme

6 fillets of sole
2 small onions, chopped
½ lb mushrooms, quartered
2 Tbsp butter
2 Tbsp snipped parsley
2 cans tiny shrimp
2 Tbsp flour
1 cup light cream
½ cup dry white wine
2 Tbsp cognac
salt & pepper
½ cup grated Swiss cheese

Sprinkle fillets with salt & pepper.

Sauté onions and mushrooms in butter until golden. Stir in parsley and shrimp, heat thoroughly. Place part of this mixture by teaspoonfuls on large end of each fillet. Roll up and place side by side in a shallow baking dish.

Into remaining onion mixture, stir flour, then cream, wine, cognac, and season with salt & pepper. Bring to a boil while stirring, then pour over filets. Sprinkle with cheese. Bake in a 400° oven for about 25 minutes, or until golden.

Bommy

Fish with Carrots & Green Onions

Fish fillets: use red snapper, or other firm fleshed fish, 6- 8 oz. per person
3-4 carrots per person
4-5 green onions per person
Butter
Olive oil
Salt & pepper
Paprika

Cut the carrots into 1/4" thick slices. Cut the onions into 1/2" slices, use the whole onion, including the green tops.

Heat (medium) two skillets with a tablespoon of olive oil and a tablespoon of butter in each until the butter melts. Put the carrots into one skillet and the onions into the other turning them to coat the slices. Reduce the heat and cook until tender. the carrots may take 30-40 minutes depending on the thickness of the slices. Do not over-cook the onions, but keep the fresh green color. Add salt and pepper to taste.

Put the fish fillets in a greased oven-proof dish, flavor with salt, pepper, and paprika, then bake at 400° 15-20 minutes until the flesh flakes easily.

Spread half of a dinner plate with the onions, the other half with the carrots, then put the fish on top.

This recipe can be made with chicken instead of the fish. Use boneless breasts, marinaded in lemon juice, olive oil, tarragon, salt, and pepper. I prefer using a grill to cook the chicken, about 7 minutes on each side.

Goppie