A slight twist on Crab Cakes:
1 pound Alaskan halibut fillets, poached and flaked (about 2 cups loosely packed)
1/2 cup unseasoned fine bread crumbs
1 tablespoon Cajun Spice Mix
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup chopped green onions, green parts only
2 teaspoons chopped parsley
1 teaspoon chopped dill
1/4 cup Mayonnaise
1 large egg, beaten
2 to 4 tablespoons unsalted butter
Watercress or other greens, garnish
Chopped parsley, garnish
In a large bowl, combine the halibut, bread crumbs, Cajun Spice Mix, salt, cayenne, green onions, parsley, dill, mayonnaise, and egg. Fold with a rubber spatula, gently mixing in the halibut and bread crumbs. Shape the mixture into 4 (3/4-inch) thick patties and place on a plate. Refrigerate for 20 minutes.
In a large skillet, melt the butter over medium-low heat. Add the cakes and cook until golden, 3 to 5 minutes per side. Remove from the heat. Garnish 4 salad plates with watercress.
Place 2 cakes on each plate and top with a dollop of tartar sauce.
And something a little lighter . . . .
Veal with Lemon Caper Sauce
2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish
Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
And one of my favorites:
Gingered Sea Bass over Wilted Greens
8 cups fresh baby spinach leaves, cleaned, trimmed
4 (5-ounce) sea bass fillets, no skin
4 teaspoons peeled and minced fresh ginger
2 teaspoons minced garlic
1/2 cup dry Marsala wine
8 teaspoons soy sauce
2 teaspoons sesame oil
1 lime, quartered
2 tablespoons thinly sliced fresh basil leaves
Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND