2 whole rockfish fillets with skin still intact totaling about 4 pounds
One quarter cup butter
1 small onion, chopped
3 stalks celery, chopped
2 eggs, beaten
One half tsp. dried sage
One half tsp. dry mustard
One half cup fresh parsley, chopped
2 cups plain bread crumbs
Salt and pepper to taste
Place butter in a skillet and melt. Saute onion and celery until tender. Meanwhile combine beaten eggs, sage, dry mustard, parsley, bread crumbs and salt and pepper and mix well. Add onion and celery and mix well. Place one rockfish fillet skin side down on the bottom of a lightly greased baking dish. Spread stuffing mixture on the fillet and place remaining fillet on top skin side up. Bake at 350 for about 40 minutes. If you cannot find rockfish, feel free to substitute any other large fish such as bluefish, sea bass or flounder.
The Skinny: Use your favorite egg substitute.
Spicy Thai Cucumber Salad
2 pounds cucumbers, peeled and thinly sliced
One half cup rice wine vinegar
One half cup sugar
One half cup water
1 tsp. salt
One quarter cup chopped shallots or purple onion
1 fresh hot chili pepper, finely chopped
One quarter cup dry roasted peanut, crushed
One quarter cup fresh cilantro, chopped
Place sliced cucumber on a platter. Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. Remove from heat and allow to cool. Place shallots and chili pepper in vinegar mixture and stir. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro. Don’t be concerned about the strong smell when hearing the vinegar. You just have to get through this part of the recipe and then everything will be fine.
The Skinny: Use your favorite sugar substitute.