Havarti Fish Fillets

Savory Selections

Meal Plan Solutions - 2/22/08-2/23/08
Tilapia or Cod Fillets
Oven Roasted Asparagus & Red Potatoes
Spinach Tangerine Salad
Bakery Fresh Banana Bread
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Havarti Fish Fillets
1-1/2 lb. ocean perch, cod or tilapia fillets, 1 inch thick
1/3 C butter or margarine 1/2 C chopped celery
1/4 C chopped onion 1 T flour
1 C chopped tomato lemon
8 oz. Deli Harvarti cheese with dill, cut up.
Broil fish 5 to 6 minutes on each side or until fish flakes easily with fork, brushing frequently with 3 T of the butter, melted. Cook & stir celery, onion & green pepper in remaining butter. Blend in flour. Stir in tomato and Havarti. Stir on low heat until cheese is melted. Sprinkle fish with lemon juice. Serve cheese over hot fish. Note: Can cook fish with asparagus and red potatoes in oven - see below.
Roasted Asparagus & Red Potatoes
1 lb. small new potatoes, scrubbed clean and halved
1/2 lb. med. asparagus, diagonally sliced in 1”long
1 T chopped fresh dill 2 T olive oil
1 strip of lemon zest 1 small garlic clove, chopped
1/2 t salt Freshly ground pepper
2 fish fillets (10 oz each), cut about 1-inch thick (if desired)
1 lemon, cut into large wedges
Coat potatoes with olive oil & arrange cut side down in shallow baking dish & roast for 10-12 min. on each side at 400 degrees F. or until the potatoes are brown. Remove from oven. Toss asparagus with dill, lemon zest, garlic, salt & pepper. Add to the potatoes. Add fish if desired. Return to the oven & roast for 10-12 min. or until the fish is just cooked through. Top fish with lemon juice & dill Havarti sauce just before serving. (See Havarti Fish Fillets)
Spinach and Tangerine Salad
8 C young spinach, torn into bite sized pieces
1 bunch green onions, sliced 1 C dried cranberries
4 seedless tangerines, peeled and separated into sections
1/2 C olive oil 1/3 C balsamic vinegar
salt and pepper
Combine spinach, onions, tangerines and cranberries. Whisk together oil & vinegar & toss with salad just before serving. Salt & pepper to taste.
Fish in Roasted Red Pepper Sauce
1 lb tilapia or cod fillets 1/4 C flour
1/4 C Italian dressing 1/2 C sliced onions
2 oz cream cheese, softened 1/4 C chicken broth
1/4 C roasted red peppers 1 clove garlic, peeled
2 T chopped cilantroCoat both sides of fish with flour; set aside. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir until crisp-tender. Add fish; cook 5 to 7 minutes on each side or until fish flakes easily with a fork. Place cream cheese, red peppers, broth & garlic in a blender; cover & blend until smooth. Bring to a boil in a medium saucepan. Reduce heat to low, simmer 5 minutes, stirring occasionally. Top fish with the cream cheese mixture & sprinkle with cilantro.