Whitefish with Lemon Vinaigrette

Lemon Vinaigrette:

1/2 cup fresh lemon juice

1/4 cup parsley

2 cloves garlic

2 tsp. grated lemon zest

1/2 tsp. salt

1/4 tsp. pepper

1/3 cup olive oil

Blend in a food processor or blender, slowly adding the olive oil at the end.

You will need:

4-6 whitefish fillets

olive oil

salt & pepper

flour

Heat 3 tablespoons olive oil in a large skillet over medium-high. Sprinkle fillets with salt and pepper and dredge in flour. Cook fillets in pan for about 3 minutes per side or until cooked through. Remove from pan and top with lemon vinaigrette. I serve the fish with a green salad also topped in the lemon vinaigrette!

Cornbread

Ingredients:
1 1/2 cups flour
2/3 cup sugar
1/2 cup yellow corn meal
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
2 eggs
1/3 cup vegetable oil
3 Tbsp. butter melted

Combine all dry ingredients in a bowl. In another bowl combine all wet ingredients. Add wet ingredients to dry and stir just until blended. Pour batter into greased 8 X 8 pan and bake at 350 degrees for 35-37 minutes.

Pumpkin Chowder

(It's the season for the great orange squash)
1/2 lb bacon, diced
2 c chopped onion
2 tsp curry powder
2 Tbsp flour
15 oz can pumpkin
2 large potatoes, peeled, diced
4 c chicken stock
1 c half & half (or canned evap milk)
kosher salt & ground pepper to taste
garnish: toasted pumpkin seeds / chopped green onion

Fry bacon in a large soup pot over low heat and cook gently until it releases its fat, about 5 minutes. add the onions and cook, stirring occasionally, for 10 min. Add flour & curry once softened. Add pumpkin, potatoes & stock and heat toe med-low until the potatoes are tender.
(I wash the pumpkin seeds and roast them 45 min - 1 hour @ 300 with sprayed cooking oil and salt)