continued from page 45
Combine all ingre-
dients in a medium-bowl and
stir well. Makes about 2 cups of pico
de gallo.
OVEN-BAKED HALIBUT WITH
CURRIED SPINACH SAUCE
6 portions ( 6-7 ounces each)
halibut fillets
Kosher salt and freshly ground
black pepper
Ground cayenne pepper
1/2 cup all-purpose flour
1 large egg, beaten
Ph cups panko-style bread
crumbs
3 Tbsp. olive oil
Curried Spinach Sauce:
1 Tbsp. butter or ghee
1 cup chopped onions
2 tsp. chopped fresh gingeroot
Ph cups chopped fresh tomatoes
1 Tbsp. curry powder
5 ounces fresh baby spinach (1
pre-washed bag)
3 Tbsp. plain yogurt
Kosher salt to taste
Preheat oven to 350°F. Line a
rimmed baking sheet with parch-
ment. Set aside.
Season fish generously with salt
and pepper and cayenne pepper to
taste. Set aside.
Place flour in a shallow bowl or
plate. Place egg in another bowl and
panko breadcrumbs in a third bowl.
Working one fish portion at a
time, dredge only the top (opposite
the skin side) of the fillets in the
flour, followed by the eggs and then
breadcrumbs, pressing down on the
crumbs so that they "stick" to the
fish. Place fish crumb side up on the
prepared baking sheet.
Drizzle the oil over the fish and
cook for 15 minutes, until the crumbs
are golden.
While the fish is cooking, prepare
the curried spinach sauce: Heat butter
in a large nonstick skillet over medi-
um-high heat. Add onions and garlic
to the skillet and saute until golden.
Add ginger and saute for one minute
more. Add the tomato and curry
powder and bring to a boil. Add the
spinach, stir well and cover. Cook for
5 minutes more.
Transfer the mixture
to the bowl of a food
processor and process
until smooth. Add the
yogurt and salt and pepper to
taste. Serve hot, warm or at room
temperature over the fish. Makes 6
servings.
BABY SPINACH SALAD
WITH SWEET AND TANGY
DRESSING
Toss in some other crunchy veggies
to make this salad more complex —
bean sprouts, jicama, bok choy and
more.
Dressing:
'4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. ketchup
1 Tbsp. soy sauce
1 tsp. red pepper sauce
Pinch of pepper
Salad:
10 ounces baby spinach, cleaned,
large stems removed. (Baby spinach
does not need to be torn or cut.)
'4 cup (or more, if desired)
chopped walnuts
4 green onions (scallions)
chopped (green and white parts)
8 ounces sliced mushrooms
(optional)
1 can (11 ounces) mandarin
oranges, drained
Make dressing: Place ingredients in
a jar, cover and shake. This dressing
may be served warm. Microwave in a
microwave-safe bowl for 30 seconds
on high before serving.
Make salad: Toss all ingredients
together just before serving. Toss
with dressing and serve. Serves 6-8 as
a side dish. *
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All recipes ©Annabel Cohen 2015
annabelonthemenu@gmail.com .
Arleen Platt and
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2036920
JN
October 15 •2015
47