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by Wayne Phillips A perfect summer lunch is a crisp green salad topped with cornmeal-breaded panfish fillets. |
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Ingredients for four servings For the fish: Allow 2-3 fillets per serving, depending on size 1 cup cornmeal, seasoned with salt and pepper Canola or corn oil for frying For the salad dressing: 2 nectarines 2 Tbsp. raspberry vinegar 1-2 Tbsp. honey, depending on sweetness of nectarines 4 Tbsp. canola or grapeseed oil For the salad: Mixed salad greens 2 nectarines 2 Vidalia onions, sliced Salt and pepper |
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Procedure Pat dry the fillets, and then press cornmeal onto both sides. Sauté in canola or corn oil. Slice the Vidalia or other sweet onion and briefly sauté in butter. Allow to cool to room temperature. Remove stones and cut nectarines into pieces. Process nectarine in a blender or food processor along with the raspberry vinegar and honey. Add canola oil slowly while processing. Taste and add more honey if the fruit is tart. Add the dressing to washed greens. Toss well. Serve Serve on a large plate. Arrange the greens on the plate and garnish with onions and then nectarine wedges. Top with the fish fillets. Drizzle some salad dressing onto the fillets. |
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