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 saute (canola, olive or peanut oil) Fresh lemon
Directions:	1.  Rinse and pat dry fish. 2.  Coat with dijon mustard. 3.  Sprinkle on your favorite chopped fresh herb, then roll in breadcrumbs. 4.  Saute 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 sauteing, 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.