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    Whitefish with Lemon Grass/Thai Pepper Crust

    Whitefish is very versatile, it has a delicate flavor that accepts all kinds of seasonings. This dish was inspired by my desire to combine my favorite pepper, Thai. I hadn’t cooked with lemon grass before and wanted to develop something using the two. I mulled over ways to use these two items and decided on combining them with Panko and olive oil to use as a crust.

    You will need:
    One six to eight ounce Whitefish Filet/person.
    One cup Panko Bread Crumb/filet
    Two to three tablespoon olive oil.
    Two Thai Chili peppers/filet.
    One tablespoon grated lemon grass.
    Sea Salt/Ground Pepper to taste.

    Combine all ingredients except fish in a bowl using enough olive oil to form a medium paste. Score the skin side of the Whitefish Filet to prevent curling. Heat olive oil in a sauté pan large enough to hold fish in a single layer with enough room between filets. Place fish skin side down and generously coat top of fish with the bread mixture. When fish begins to turn opaque around the edges transfer to a cookie sheet and bake at 350° for ten minutes to toast the coating. Serve with rice with buttered onion.

    Chicken Provençal* with Rice Mélange


    My version of a classic French sauce that can be used on either chicken or a firm white fish such as cod. The preparation time is relatively short and can be frozen for future use.

    You will need:
    Boneless skinless chicken breast* – approx. 6 oz./person
    Red bell pepper
    Onion (sweet such as Walla Walla)
    Canned diced tomato
    Capers
    Black olives, pitted
    Fresh Rosemary, thyme and parsley
    Unbleached flour
    Salt/Pepper
    Olive Oil

    Cut pepper and onion in half. Remove seed and core from pepper and skin and both ends from onion. Slice onion, pepper and olives very thin (Julienne in cooking terms), set aside. Drain tomatoes in a sieve reserve liquid. Tie fresh herbs into a bundle and place into a sauce pot with reserved tomato juice. Bring juice/herb mixture to a slow boil – remove herbs. Add onion and pepper to pot and cook until both are soft. If there is not enough liquid you can add water or dry white wine so that the liquid covers the vegetables. Add diced tomato, capers and olives to pot, cover and simmer for approximately ten minutes, keep warm.

    Heat oven to 350°. Place flour in a receptacle, pat chicken* dry, dredge in flour and pat off excess. In a sauté pan, large enough to hold chicken* without crowding, heat one teaspoon/breast of olive oil, sear chicken until just browned on both sides, put in oven to finish cooking until internal temperature is 160°.

    Remove chicken from oven spoon approximately 1/4 cup of sauce on each breast cover pan and let it rest for approximately ten minutes. The heat from the pan along with the sauce will finish the chicken. Serve with Rice Mélange.

    Rice Mélange

    For this recipe I used Rice Select Royal Blend. It is equal parts Texmati white, brown, red and wild rices.
    Finally chop herbs used in the chicken recipe. Cook rice according to package directions. When rice is cooked stir in herbs with a little butter. As an alternative you can purchase individual packages of these or other rices to make your own unique side dish.

    *Fresh Cod or other firm white fish can be substituted in place of the chicken.

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