EFTA00560982.pdf

From: Sarah K To: `z ile Date: Thu, 17 Feb 2011 19:02:41 +0000 Inline-Images: photo.JPG EFTA00560982 Sautéed Arctic Char and Arugula Salad with Tomato Vinaigrette • Famiedarcee char is considered a best ch*".* the Monterey Bay Aquarium's Seaffood Watch. Nyw can't fond it, substitute another urstaneete option like Alaskan 1460n a, 'VV.:Ibast 4(6-ounce) arctic char fillets '4 .12 teaspoon salt, divided teaspoon pepper, divided 4 Ceok Leg 'pray teaspoons Isalseesk vinegar 2 tablespoons extra-virgin olive 04 2 fr.: :P I,Onl minced shallots grape si tomatoes, halved '2 tat' 4441r packed arugula spoons Pune nuts, toasted 1.1 kit „ er Sprinkle kit ;Icy: • tcasyssin salt and '. Ica- spoon Mack pepper. Coat pan with cooking spray. Add fillets to pan, and cook 3 minutes or until browned. Turn fillets over, and cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover, and keep warm. Wipe pan clean with paper towels. 2. While fish cooks, place balsamic vinegar in a medium bowl. Gradually add olive oil, stirring with a whisk- Stir in shallots. 3. Return pan to medium-high heat. Add tomatoes, remaining '4 teaspoon salt, and remaining 4 teaspoon black pepper; sauté for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette: toss to combine. 4. Arrange 114 cups arugula on each of 4 plates; top each serving with I fillet. Spoon about th cup tomato mixture over each salad, and sprinkle with 11/2 sNiel4f 4 Krvinp. aarosOasedv las CMOS r2 Crab Cakes with Spicy Remoulade ► The streamlined rem:vide& batman. day ahead to allow the flavors leery Crab cakes: 2 tablespoons finely chopped fresh chives 1 tablespoon chopped flat-leaf parsley 1'/2 tablespoons canola mayonnaise 1/ 2 teaspoon grated lemon rind 1 tablespoon fresh lemon juice '/4 teaspoon freshly ground black pepper Vs teaspoon ground red pepper 1 large egg Vi cup panko (Japanese breadcruntbs) 1 pound lump crabmeat, drained and shell pieces removed 1 tablespoon olive oil, divided Remoulade: 1/4 cup canola mayonnaise 1 tablespoon chopped shallots 11/ 2 tablespoons capers. chopped 2 teaspoons Creole mustard teaspoon fresh lemon Juice 1/4 teaspoon ground red POPP.' '/8 teaspoon kosher salt 1. To prepare crab cakes, cornll4 and 8 ingredients. Add pako aah tossing gently to combine. Cosy a-- refrigerate 30 minutes 2. Fill a '%s-cup dry measormg "Ps with crab mixture. Insert on riL i surface; gently pat into a .-'.tn•a" patty Repeat procedure ws_sh ing crab mixture, forrning.8 0.011 3. Heat 11/2 teaspoons oil in skirt" skillet over medium-hlgb ber,LI; crab cakes (cot: cook 4re:: until bottoms aft • C ror bottoms am golden vnfrootmbroraupganpelykrehtolpcoeisarrii, civLi t ir e; 4:2 AsTpihr° 02nrepairem:riii; ni nai l iniaii i nta rbovn. ctie rcousia ll: riko Hcad oicht Scot witha,creicabca° It; dicnn whisk It; tablmfw- ass 0400 ra !fa aspert... 00. 0" VO C:P.7n". 00002... EFTA00560983