HERBED DIJON WHITE FISH and GREEK SALAD

from Brenda Lee

Fish

Ingredients:	Halibut fillets (or tilapia, cod, or catfish) Dijon Mustard Italian seasoned breadcrumbs Your favorite fresh herb (Brenda and Ronnie like thyme) Oil for sauté (canola, olive or peanut oil) Fresh lemon wedges for garnish

Directions:	1. Rinse and pat dry fish. Coat with Dijon mustard. Sprinkle on your favorite chopped fresh herb, and then roll in breadcrumbs. 2. Sauté in hot oil until golden brown on both sides, turning once. Fish should be flaky. Do not undercook. ***Note: Brenda says that thinner fillets are better because they allow you to taste the Dijon mustard and herb. While fish is sautéing, make Greek Salad.

Ingredients:

Halibut fillets (or tilapia, cod, or catfish)
Dijon Mustard
Italian seasoned breadcrumbs
Your favorite fresh herb (Brenda and Ronnie like thyme)
Oil for sauté (canola, olive or peanut oil)
Fresh lemon wedges for garnish

Directions:

1. Rinse and pat dry fish. Coat with Dijon mustard. Sprinkle on your favorite chopped fresh herb, and then roll in breadcrumbs.

2. Sauté in hot oil until golden brown on both sides, turning once. Fish should be flaky. Do not undercook.

***Note: Brenda says that thinner fillets are better because they allow you to taste the Dijon mustard and herb. While fish is sautéing, make Greek Salad.

Greek Salad

Ingredients:	Spring mix greens Tomato Red onion Capers Feta Cheese, crumbled Croutons Olive oil Balsamic Vinegar or Red Wine Vinegar

Directions:	1. Wash and dry greens. 2. Chop tomato and place on greens along with thin onion slices, capers, feta cheese and croutons. 3. In a small bowl mix dressing by adding olive oil and vinegar of your choice to taste. Sprinkle dressing over salad and serve with the fish.

Ingredients:

Spring mix greens
Tomato
Red onion
Capers
Feta Cheese, crumbled
Croutons
Olive oil
Balsamic Vinegar or Red Wine Vinegar

Directions:

1. Wash and dry greens.

2. Chop tomato and place on greens along with thin onion slices, capers, feta cheese and croutons.

3. In a small bowl mix dressing by adding olive oil and vinegar of your choice to taste. Sprinkle dressing over salad and serve with the fish.