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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - December 29, 2008

Crispy Baked Fillets

Serves: 5

Download this recipe.

3 tablespoons yellow cornmeal
1 tablespoon dried bread crumbs, unseasoned
1 teaspoon dried parsley flakes
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon salt
Dash cayenne pepper
Low-fat mayonnaise or French salad dressing
12 ounces fish fillet, about 1/2 inch thick, cut into 4 serving pieces

Preheat oven to 450 degrees F. Mix all coating ingredients on wax paper. Blot fillets with a paper towel to absorb excess moisture. Spread a thin layer of mayonnaise or other dressing onto fish. Dip into coating mixture and coat on all sides. Place on a baking sheet coated with nonstick cooing spray. Bake for 15 minutes or until fish flakes easily with a fork. Drizzle with lime or lemon juice and dot with butter if desired.

(These make great sandwiches the next day if you have any leftover!)

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