"Good for You" Fish N Chips by E. Seaton

this was SO EASY and super tasty. my family LOVED it.

i added a few red pepper flakes to the "sauce" (to give it a little kick) - i would recommend that for sure.

i used mahi mahi...from tj's...super easy and tasty. i know my sis has used hailbut....and tilapia is anothergood one to use as well.

1/2 cup light sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice, plus lemon wedges for serving
1 shallot, finely chopped
Salt and pepper
2 sweet potatoes (1 1/2 pounds), each cut into 12 wedges
1 1/2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped flat-leaf parsley
Cooking spray
1/3 cup cornmeal
1/3 cup whole wheat breadcrumbs
3/4 cup buttermilk

Four 5-ounce skinless, boneless tilapia fillets, each cut lengthwise into thirds

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. In a small bowl, stir together the sour cream, mayonnaise, lemon juice, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to serve.

2. On a foil-lined baking sheet, toss the sweet potatoes with the olive oil and 1 tablespoon parsley; season with salt and pepper. Spread in a single layer and bake on the lower rack until tender and crisp around the edges, about 20 minutes.

3. Meanwhile, coat another foil-lined baking sheet with cooking spray. In a medium bowl, whisk together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, combine the buttermilk and fish, turning to coat. Working with 1 piece at a time, coat the fish with the cornmeal mixture; transfer to the prepared baking sheet. Spray the fish with cooking spray; bake on the upper rack until golden-brown, 12 to 14 minutes.

Serve with the fries, dipping sauce and lemon wedges.

Marinara

This classic, quick tomato sauce can be made any time of the year with canned tomatoes. Serve with angel hair pasta.

3T olive oil
3 large shallots, finely chopped
3 med garlic cloves, minced
1, 28oz can whole tomatoes
6 large basil leaves, finely chopped
2 bay leaves
1T tomato paste
1T sugar
1.5t dried oregano
1t dried marjoram
3/4 t salt

Directions

1. In a medium skillet or saucepan, heat the oil over med heat. Add the shallots and garlic; saute until tender (or translucent), 2-3min.
2. Add the tomatoes, breaking them up w/ your hands. Stir in remaining ingredients.
3. Increase heat slightly and simmer the sauce until thick, about 15 min.
4. Remove bay leaves and pour the sauce over pasta (or freeze, if need be).

Halibut Fillets w/ Teriyaki Sauce by E. Seaton

1/2 C pineapple juice
3T teriyaki sauce (soy vay is *the* best!)
1T honey
3/4 t cornstarch
1/4t garlic powder
1/8t ground red pepper
2T seasoned breadcrumbs

halibut fillets
1T veg/olive oil

1. combine first 6 ingredients in a small bowl, whisk. set aside.
2. combine breadcrumbs & halibut in a ziploc bag. Seal & shake to coat. Set aside.
[Note: I have added macademia nuts to the breadcrumb mixture; 1. egg bath 2. dip in breadcrumb & macademia nuts = yum! yum! Rivals Pehoes]
3. Heat oil in pan, add filtets; Cook 4 minutes on each side (or until done).
4. Remove halibut from skillet, set aside & keep warm (oven)
5. Add teriyaki mix to skillet...bring to boil, cook 1 minute, stirring constantly.
6. Plate halibut, Pour sauce over halibut.
Serve w/ rice. Brown Jasmine is nice or "Near East" Rice Pilaf

Teriyaki Marinade by. B. Robertson

1C olive oil
1C soy sauce
1C brown sugar
1/2 C vinegar
2T dry mustard
3-4 dashes of worch.
1/2 Onion, finely chopped
1 clove garlic, minced

Mango Salsa

From a student @ PLNU - serves 4 as a snack.

Ideas: Serve w/ Chips or as a garnish w/ Fish or Chicken- yum!

1 med-hot red chili (fresno, jalapeno, anaheim poblano); roasted, skinned, seeded & sliced.
1/2- 1 serrano chili (red or green), sliced
1 med mango, peeled, stone removed and flesh finely diced
1/2 papaya, peeled, seeded and diced
juice of 2 limes
juice of 1 orange
2T, well-seasoned fish stock or light soy sauce
2 garlic cloves, chopped
2t granulated sugar
1 small red onion, finely diced

Either stir all ingredients together in a bowl OR puree in a food processor OR with a mortar and pestle; Final texture should be very coarse.

Store: Keep in air tight container in the fridge.

Peppercorn Ranch Dressing by E. Seaton

1 c mayo
1 clove garlic, crushed
1/2 c grated parmesan cheese1 tsp+ cracked peppercorns (or coarse ground pepper)
1 1/2 tsp lemon juice
1 tsp+ tabasco sauce
1/2 c buttermilk
whisk all ingredients together

*my kids love to dip carrot sticks & other raw veggies in here, since it makes enough for extrasafter you dress the salad.

Chicken Rub Recipe by J. Markarian

We always grill this and serve it in tortillas with black beans, rice, avocado and cheese. And it is super fast to make (no marinating).Mix together...1 TBS brown sugar2 tsp paprika1 1/2 tsp garlic powder1 1/2 tsp ground ginger1 tsp salt1/2 tsp ground cinnamon1/8 tsp ground cloves
2 breasts of chicken ( wash and pat dry)grapeseed oil (you can find this at TJ's) or you can use canola oil.

Heat your bbq grill.Coat the chicken with oil and rub on the spice mixtureThrow it on the bbq until done (Cooking time depends on how thick the breasts are. Sometimes if they are thick I will cut them in half length wise to shorten the cooking time.)When it's done cut it up and serve with tortillas, black beans, rice, avocado etc. etc. You will love the flavor of this chicken!!! Enjoy

Guava Glaze by J. Dentt

Oh man, is this delish! She served it over rib eye cutlets. Over filet would be great too.

Combine
5 oz or ½ c of guava marmalade or jelly
3 T dry sherry
3 T sherry vinegar
1 T tomato paste
1 T corn syrup (dark or light)
1 T dark molasses
1 T Dijon mustard
1 T minced yellow onion
1 large clove garlic, minced
½ t ground cumin

Mix well and place over medium-low heat. Bring to a slow simmer, cover partially and cook until very thick, stirring occasionally, about 10 minutes. Set aside to cool.

The recipe says to partially cook meat and then spread with the sauce but I put the chicken in some of the sauce first to marinate, leaving some for dipping after cooking. It probably doesn’t matter which way you do it.