Mr. pants:

You sure do like fish, huh?

dd:

Dear Pixie Ann,

Salmon
Ingredients
2 (6-ounce) coho salmon fillets, 1 1/8 to 1 1/4 inches thick, pin bones removed
2 teaspoons vegetable oil
1/4 teaspoon kosher salt
Freshly ground black pepper
Directions
Set a 10-inch nonstick saute pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillets in the pan flesh side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.

Chicken
Ingredients
2 1/2 cups seasoned diced potatoes (recommended: Reser’s)
2 cups frozen sliced carrots
2 cups frozen early harvest peas
2 cups frozen haricots verts
2 1/4 pounds thin-sliced chicken breast fillets, rinsed and patted dry
1 (1.8-ounce) packet leek soup mix, divided (recommended: Knorr)
1 (10 3/4-ounce) can condensed cream of asparagus soup (recommended: Campbell’s)
1/2 cup white wine, preferably Chardonnay
Vegetable oil
Flour, for dredging
Directions
Combine all vegetables in the bottom of a 5-quart slow cooker.

Whisk together 2/3 of the leek soup mix with the condensed soup and wine. Pour over vegetables. Cover and cook on LOW setting for 4 hours.

Heat oil in a large skillet. Combine the rest of the leek soup mix with some flour. Dredge chicken fillets in flour mixture and place in skillet. Cook for about 2 1/2 minutes each side.

Remove vegetables from slow cooker and arrange in a serving dish. Top with chicken

Level
Easy
Yield
4 servings
CloseTimes:Prep20 min Inactive Prep– Cook15 min Total:35 min

Sea Bass
Ingredients
5-ounce sourdough bread or other leftover bread
1 tablespoon butter, plus 1/2 stick unsalted butter
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper
1 lemon, zested and juiced
Few sprigs thyme, leaves removed
3 cloves garlic, smashed
1 cup fresh parsley leaves
Directions
Preheat oven to 350 degrees F.

Pulse the bread in a food processor to get slightly coarse bread crumbs.

Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.

Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.

Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.

Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through

30 min
Level
Intermediate
Yield
4 servings
CloseTimes:Prep25 min Inactive Prep– Cook30 min Total:55 min

Cod
Ingredients
nocoupons
4 large baking potatoes, cut into French fry strips

Beer Batter:
nocoupons
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
Directions
In a Dutch oven, heat oil to 375 degrees F.

Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.

Preheat oven to 225 degrees F,

Batter:

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Serve fish with French fries.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cook Time15 min
Level
Easy
Yield
6 servings (1 serving is 4 pieces)
CloseTimes:Prep20 min Inactive Prep– Cook15 min Total:35 min

Sausage
Ingredients
8 ounces Italian style poultry sausage*
8 large basil leaves
12 pitted calamata olives, halved
24 grape tomatoes
24 (6-inch) wooden skewers
Directions
Cook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds.

Put an olive half about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Posit