Potato-Crusted Halibut with Tartar Sauce
We love the crisp crust of batter-fried fish but weren’t willing to put up with the mess of deep-frying for a weeknight super.
Why this recipe works:
We love the crisp crust of batter-fried fish but weren’t willing to put up with the mess of deep-frying for a weeknight super. Instead, we coated the fish fillets with a seasoned mayonnaise, pressed on a potato-chip crust, and popped them in the oven until they were crisp and cooked through. The result? Easy cleanup and equally delicious fish.
1 cup mayonnaise
3 tablespoons finely chopped dill pickles, plus 1 teaspoon pickle juice
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
Salt and pepper
1 tablespoon lemon juice
2 teaspoons Dijon mustard
⅛ teaspoon cayenne pepper
4 (6-ounce) skinless halibut fillets, 1 inch thick
2 cups potato chips, crushed
1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine ¾ cup mayonnaise, pickles, pickle juice, shallot, capers, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
2. Combine remaining ¼ cup mayonnaise, lemon juice, mustard, and cayenne in second bowl. Pat fish dry with paper towels and season with pepper. Brush top and sides of fish with mayonnaise–lemon juice mixture and coat with potato chips, pressing to adhere.
3. Place fish on foil-lined rimmed baking sheet and bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 12 to 15 minutes. Serve with tartar sauce.
Source: Cook’s Country (4 servings)
Lighter Strawberry-Rhubarb Cobbler
The recipe can be doubled and baked in a 13 by 9-inch dish—you may need to increase the baking time by five to ten minutes. Be sure not to combine the wet and dry biscuit ingredients until the filling is ready.
1 quart fresh strawberries, rinsed and hulled
10 ounces rhubarb, cut into 1/2-inch chunks
⅓ cup sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons yellow cornmeal
¼ cup sugar plus 2 teaspoons
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
⅓ cup buttermilk
3 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.
3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.
Source: Cook’s Illustrated (8 servings)
Caprese Kalamata Olive Toast
A perfect adjustment to boring garlic bread. Pairs great with any salad, pasta dish or soup.
8 ounces kalamata olive bread, 4, 3/4 inch slices
1 ½ cups Shredded mozzarella cheese, Halfed
4-5 medium campari tomatoes, sliced in 2-3 millimeter slices
12 whole kalamata olives, pitted, Diced
1 Teaspoon Black Pepper, To sprinkle
2 Tablespoons Butter or Spread, To spread
1. Preheat oven to 350 degrees.
2. Spread butter on one side of each slice of Kalamata Olive Bread. Place slices on a cookie sheet butter side up. Bake for 4-5 minutes or until somewhat toasted.
3. Remove from oven. Flip slices, butter side down. Sprinkle a 1/4 of the halfed mozzarella on each slice. Place sliced tomatoes, Kalamata olives and a sprinkle of black pepper on each slice. Sprinkle remainder of mozzarella evenly over each slice.
4. Place back in oven until cheese is slightly bubbling. Remove from oven.
5. Let cool a few minutes. Enjoy!!
• Total Time: 30 Minutes
Source: Big Oven (4 servings)
Cooking up a few of Tom’s favorites while he is home on spring break!
8 ounces egg noodles, uncooked
1 cup plain low-fat yogurt
2 ½ teaspoons chili powder
1 tablespoon lemon juice
2 tablespoons fresh mint, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1 pinch salt, to taste
1 pinch fresh ground pepper, to taste
16 ounces canned tomatoes
1. Prepare pasta according to package directions, drain. In a tiny mesh sieve or a cheesecloth line colander, drain the yogurt for 1/2 hour.
2. While pasta cooks, in a small bowl, combine drained yogurt, 1/2 teaspoon of the chili powder, lemon juice, and 1/2 of the mint, set aside.
3. In a frying pan, saute the onion in the vegetable oil until translucent. Add ground beef and sauté just until pink disappears. Drain beef well, then return to frying pan and add remaining chili powder, remaining mint, salt and pepper and cook one minute more. Add the tomatoes, and simmer five minutes.
4. Transfer pasta onto a serving plate and pour yogurt mixture on top. Then spoon meat mixture over yogurt and noodles and serve.
NOTES : 2 teaspoons dried mint can be substituted for fresh mint.
10 WW Freestyle SmartPoints
• Start to finish: 30 Minutes
This luscious dip has a velvety smooth texture and a fresh herbal bite. You can substitute any other herbs for the mint; cilantro makes it somewhat guacamole-like, while chives add their allium sweetness, and basil is sharp and bright. Serve with crudités or heap on toasted bread to make crostini.
1 large ripe avocado
5 teaspoons fresh lemon juice
3 tablespoons chopped fresh mint leaves
Pinch cayenne pepper
1. Pit the avocado and scoop the flesh into the bowl of a food processor or into a blender. Add the lemon juice, mint, cayenne and 1/4 cup water and pulse to purée. If desired, add more water to thin the dip. Add salt to taste.
2. Transfer to a serving bowl, cover and refrigerate until ready to serve. This is best served on the day it is made.
1 WW Freestyle SmartPoint per serving
• Prep: 10 Minutes
Source: New York Times (Servings: 10 | Yield: 1 1/4 cups (2 tbsp per serving))