Here are a couplr of T&T's... Baked Parmesan Fish 1 lb haddock 1/2 tsp salt 1/8 tsp ground black pepper 1/2 c sour cream 1 T freshly grated parmesan 1/4 tsp paprika 1/8 tsp dried tarragon 3 green onions, sliced 1 tomato, sliced 1. Preheat oven to 350F 2. Roll fish into small rolls and place seam side down in ungreased baking dish. Sprinkle with salt & pepper. 3. In a bowl, blend together sour cream, parmesan, paprika and tarragon. Spread over the fish and bake 20 minutes or until fish flakes easily. Top with green onion and tomato, serve hot. Salmon Baked in Foil Source: Minneapolis Star Tribune 1 whole salmon, 6\-8 lb and cleaned 1 c sliced carrots 1 c sliced onion 1 c sliced celery ½ tsp fresh thyme Salt to taste 8 peppercorns, crushed 1 garlic clove, crushed 1 bay leaf 2 c dry white wine Preheat oven to 400F. Cover a baking sheet with foil. In bowl combine carrots, onion, celery, thyme, salt, peppercorns, garlic, bay leaf and wine. Place cleaned salmon in center of baking sheet, stuff with vegetable mixture and seal foil tightly around salmon. Bake 50\-60 minutes or until salmon is opaque in thickest part. Remove from oven and cool. Once cool, remove skin from fish and serve warm or chilled with Hollandaise or your choice of sauce. Makes 8\-10 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one is a little putzier but still really easy and elegant. [](http://www.picturetrail.com/gallery/view?p=10&imgid=260757649) Filets de Sole Au Crevettes (Fillets of Sole with Shrimp) 1 lb sole filets (If I can't find sole I use haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through. Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10\-15 minutes. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~ Does broiled count? Broiled Tilapia Parmesan INGREDIENTS 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets DIRECTIONS 1\. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2\. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3\. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. Linda

Did a riff off of this recipe today, to use up the stuff I had in the fridge. Actually other than garbanzo beans, (mine were canned) not much I had was the same, I used some leftover pulled pork instead of the traditional chorizo, and couldn't find my paprika so I used dried ancho pepper and pasilla negro. Plus no saffron and I had to use some red wine in place of the sherry vinegar. But I did have yellow summer squash, onion, home canned tomatoes, and yellow pepper to add. I didn't use the bread crumbs, just served it with crusty bread on the side. http://www.npr.org/templates/story/story.php?storyId=102854605 Moorish-Style Chickpea And Spinach Stew April 27, 2009 5:16 PM ET Christopher Toothman/NPR This is one of the first dishes Jose Andres' wife, Patricia, cooked for him, soon after they were married. Makes 4 servings 9 ounces dried garbanzos (chickpeas) Pinch bicarbonate of soda 6 garlic cloves, peeled and whole 1/4 cup Spanish extra-virgin olive oil 2 ounces white sliced bread, with the crusts removed 2 tablespoons pimenton (Spanish sweet paprika) 1 pinch Spanish saffron 2 tablespoons Spanish sherry vinegar 1/2 pound spinach, washed and cleaned 1 teaspoon ground cumin Salt and white pepper to taste The day before you cook, soak the chickpeas in cold water with a pinch of bicarbonate of soda. The next day, drain and rinse the chickpeas. In a big saucepan, combine the chickpeas with 2 1/2 quarts of water. Bring to a boil, reduce the heat to low and simmer for two hours, until the chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let sit. In a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside. Remove the pan from the heat and allow to cool for a few minutes. Add the pimenton and saffron to the saute pan, and the sherry vinegar immediately afterward to prevent the pimenton from burning. In a mortar, smash the reserved garlic and the browned bread to make a very thick paste. Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimenton mixture along with the garlic and bread paste, to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.

http://www.food.com/recipe/seared-sesame-crusted-tuna-89826?photo=170078 I fix this tuna recipe often. Super easy and delicious. I had fresh lightly fried grouper last night with homemade tarter sauce, not super healthy but oh so good when it's caught that same day. I always serve a healthy side dish with fried. We have a lot of fresh fish and I grill it with just a coating of Kraft Zesty Italian dressing. Really good and easy.

I don't spend a lot of time cooking-my kitchen is awful, no usable counter space so I do a lot of very simple foods, but when the urge strikes, I make more diverse dishes. Following are my faves - Beef Main Dish: I make a family dish, we call it agasate. It's a braised eye round roast, then removed from the pan to soften a couple of chopped onions and some garlic. Put roast back in, cover with water and set to boil. Once roast is cooked, remove and cook down the juices to make a thick gravey-almost like french onion soup. Serve over thick noodles and be generous with the freshly grated parmesan. - Ground Beef Main Dish: Meatloaf and scalloped potatoes - Chicken Main Dish: Chicken alfredo w/broccoli served over noodles -Ground Chicken or Turkey Main Dish: - Pork Main Dish: Baked pork chops and roasted veggies - Vegetarian Main Dish: Baked penne with marinara - Pasta Main Dish: Pasta with my homemade meat sauce - Out on the Grill Main Dish: rib eye steak smothered in crushed garlic - Main Dish Salad: Grilled chicken, chopped apple and pecans over spring greens - Fish Main Dish: Fish tacos-usually made with either mahi mahi or cod, with shredded cabbage, lime & cilantro - Other Seafood Main Dish (such as Shrimp, Scallops, Etc.): I hate shellfish, so I never make anything like that. - Vegan Main Dish: pad thai - Homemade Soup: beef bourguingon or split pea with ham - Main Dish Sandwich: Oven roasted turkey, swiss cheese, cranberry mustard on crusty french bread. - Non-Vegetable Side Dish: ? Stuffing? - Veggie Side Dish: Roasted veggies-beets, carrots, red and white potatoes and parsnips are staples. - Quick & Easy Dessert: Ice Cream! Fresh pineapple when feeling ambitious. - Breakfast Main Dish: Overnight peach french toast