Down-East Style Fish Sandwich with a Touch of Zing

Fish and chips is a Friday supper tradition in the Lizabetti home. Some people like it in sandwich form, while others like it served as a fillet. Whichever way you like it, lightly fried fish is a New England treat that everyone will enjoy. I like to jazz it up a bit because I think fish is a great canvas for flavors. We always serve the sandwich with our Herb-Dijon Mayonnaise sauce.

If you want to make the meal a little lighter, you can serve the fish with our healthy oven fries, instead of French fries.


Ingredients:

• 1 1/2 pound Pollock, haddock, or cod. I like pollock the best because it is more durable for cooking and still very tender to eat. (will generously serve 4)
  
• 1 Tbsp Chopped garlic
  
• 1 tsp Hungarian paprika
• 1 tsp coarse sea salt
• 1-2 turns of fresh ground black pepper
• italian flavored bread crumb
• 2 oz sharp cheddar cheese
• 1 ripe tomato
• 1/2 yellow onion
  
• 2 Tbsp sliced pepperoncini hot peppers
• 1/4 cup canola oil
  

Directions:

1. Wash the fish thoroughly in cold water, blot dry.
   
2. Coat with salt, garlic, and paprika; in that order.
3. Coat with Italian bread crumbs. I will post a bread crumb recipe for you, but the commercial brand is good too.
   
4. Pre-heat a frying pan, add 1/2 inch of canola oil.
5. Bring the oil to a high temperature. If a small piece of onion sizzles on contact, then the oil is hot enough. Bring the heat down to medium-high.
   
6. Depending on the thickness of the fish, cook 2-4 minutes on each side.
7. Blot the fish on a paper towel to get rid of the excess oil.
8. Slice the tomato and onion.
9. Slice the cheese onto the bread. Hint:I like to use a vegetable peeler because it allows me to cut ultra thin slices of cheese. This lets me enjoy the taste of cheese without eating too much of it.
10. Lay the tomatoes and onions over the cheese and toast the bread.
11. Place the fish over the tomatoes and cover with Herb-Dijon Mayonnaise sauce. You can also use tartar sauce if you like. Add the hot peppers and close the sandwich.
    
12. Alternatively, our kids like the fish fillet served with sweet home made apple sauce.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Herb Dijon Mayonnaise Sauce

This is a great sauce to serve on fish sandwiches , it is also great for dipping fried shrimp, chicken tenders or French fries. It has a tangy flavor with just the right amount of zing from the garlic and pepper.

Ingredients:

• 2 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp Dijon or brown mustard
• 1 Tbsp of light mayo
• 1 tsp dry or fresh oregano depending on the season. We dry fresh oregano from the garden in the summer to have over the winter.
• 1/2 Tbsp chopped garlic
• 1/4 to 1/2 tsp fresh ground black pepper

Directions:

1. You should prepare this at least 30 minutes prior to serving so the flavors have time to blend.
2. Mix the mustard, mayonnaise, oregano, garlic and pepper in a bowl
3. Drizzle in the oil and vinegar and keep stirring until smooth

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Healthy Mashed Potatoes with Meatballs and Gravy

Healthy Mashed Potatoes with Meatballs and Gravy

This home style comfort food is as delicious as Mom's, but much lower in fat. It makes a great dinner with a salad, and it can be packed up for lunch because it microwaves very well.

For the meatballs I used the Wild Turkey Recipe , but I substituted chicken breast for turkey. If you follow the instructions, this is a great way to feed chicken and vegetables to a meat and potatoes man. You won't miss the beef at all.

Ingredients:

• 2 lb Yukon gold potatoes (about 4-6 medium size)
• 1 pat of butter
• 2 tbsp olive oil
• 1 to 1 1/2 cup fat free buttermilk
• Meatballs and gravy from my Wild Turkey Balls Recipe
  

Directions:

1. When choosing the potatoes, you want to make sure that they aren't too big or it will take forever to steam them. So, even if you don't have a food scale use potatoes that are about the size of a fist. They should all be about the same size. Clean them and put them in a steamer that will hold enough water to steam the potatoes for about 30-45 minutes. I like to steam the potatoes because this ensures that they will be cooked without absorbing any water during the cooking process. I think you get the full rich flavor of the potatoes.
2. Once you can easily poke the largest potato with a fork, the potatoes are done or about 45 minutes. Remove from the heat.
3. You can wait till the potatoes cool a bit to peel them. The peel can be left on the potatoes and you will still be able to rice the potato. You will just have to throw out the peel that is left inside the ricer each time a potato is riced. We have made the mashed potatoes both ways, its just personal preference.
4. Using a potato ricer, push the potato through the ricer. Repeat until all the potatoes have been riced.
5. Add the butter and olive oil. Mix it into the potatoes.
6. Slowly drizzle in the buttermilk and incorporate into the potatoes. Use enough milk so that the potatoes have the desired smooth consistency.
7. Salt to taste and the mashed potatoes are ready to serve.
8. To reheat any leftovers, you can add a small quantity of buttermilk if needed. Otherwise, they can be microwaved or heated on low/medium.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved