Pan Crusted Halibut or Flounder with Marinara sause

This recipe is great, with or without the marinara sauce. Serves 4.

For the sauce

1 28 oz. can Italian plum tomatoes, San Marzano is a good brand.

2 T imported Italian plum tomato paste

1/4 cup olive oil

4 cloves garlic finely chopped

2 T chopped fresh basil

1/2 t dried oregano

Splash of white wine

salt and pepper

Heat medium sauce pan over medium high heat. Add olive oil, when oil is hot add garlic and stir ’till it just starts to brown. Add tomatoes, tomato paste, oregano, basil, salt and pepper. Stirring occasionally, bring to boil, add a splash of wine, then reduce heat and simmer for 20 to 30 minutes.

For the Fish & coating

4 6-8 oz. Halibut or Flounder fillets

1 T light mayonnaise

Olive oil to drizzle

In a mixing bowl combine

1 cup panko crumbs

1T dried basil

1 t dried oregano

1 T Reggiano Parmesan

1/2 -1 t red pepper flakes

2 t thin sliced and chopped nori sheet (just for looks)

Pre neat oven to 400 degrees. Lightly coat fillets with mayo, then coat all around with panko herb mixture. Place on lightly oiled baking dish or broiling pan. Drizzle (or spray) a little olive oil over fillets then season with salt and pepper. Bake for 10-14 minutes or until fish is barely opaque in the center. Serve over marinara sauce.

Baja style fish taco's Yummy

1 1⁄2 cups shredded cabbage

2 limes (1 cut into wedges)

1⁄4 red onion, thinly sliced

2T Sour cream

2T Plain yogurt

1 1⁄2 tbsp. kosher salt + pepper to taste

2 tsp. chili powder

1 package Drake’s batter mix (available at the market)

1 12-oz. bottle beer

1 lb. boneless, skinless red snapper, pollack, cod or mahi-mahi cut into 2″ strips

Canola oil, for frying

8 flour tortillas

Cilantro, chopped

Mexican hot sauce (we like Cholula)

1. In a bowl, combine cabbage, red onion, juice of 1 lime, sour cream, yogurt, and cilantro; season with salt and pepper to taste (chill). In another bowl, mix together 1 1⁄2 tbsp. salt, chili powder, Drake’s (reserve a bit of the Drake’s for dredging) and beer to make a batter.

2. Pour oil into a 5-qt. Dutch oven to a depth of 2″; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Dredge fish in a bit of dry Drake’s; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes or until golden brown. Transfer to a rack or brown paper bag set inside a sheet pan; keep warm in oven.

3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, fill with some of the fish and cabbage, squeeze with lime, and garnish with more cilantro and hot sauce. Repeat.