From: Sarah K To: `z ile Date: Thu, 17 Feb 2011 19:02:41 +0000 Inline-Images: photo.JPG EFTA00560982 Sautéed Arctic Char and Arugula Salad with Tomato Vinaigrette • Famiedarcee char is considered a best ch*".* the Monterey Bay Aquarium's Seaffood Watch. Nyw can't fond it, substitute another urstaneete option like Alaskan 1460n a, 'VV.:Ibast 4(6-ounce) arctic char fillets '4.12 teaspoon salt, divided teaspoon pepper, divided 4 Ceok Leg 'pray teaspoons Isalseesk vinegar 2 tablespoons extra-virgin olive 04 2 fr.: :P I,Onl minced shallots si grape tomatoes, halved '2 tat' 4441r packed arugula spoons Pune nuts, toasted 1.1 kit „ er Sprinkle ki t ;Icy: • tcasyssin salt and '. Icaspoon Mack pepper. Coat pan with cooking spray. Add fillets to pan, and cook 3 minutes or until browned. Turn fillets over, and cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover, and keep warm. Wipe pan clean with paper towels. 2. While fish cooks, place balsamic vinegar in a medium bowl. Gradually add olive oil, stirring with a whisk- Stir in shallots. 3. Return pan to medium-high heat. Add tomatoes, remaining '4 teaspoon salt, and remaining 4 teaspoon black pepper; sauté for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette: toss to combine. 4. Arrange 114 cups arugula on each of 4 plates; top each serving with I fillet. Spoon about th cup tomato mixture over each salad, and sprinkle with 112/ sNiel4f 4 Krvinp. aarosOasedv las CMOS r2 Crab Cakes with Spicy Remoulade ► The streamlined rem:vide& batman. day ahead to allow the flavors leery Crab cakes: 2 tablespoons finely chopped fresh chives 1 tablespoon chopped flat-leaf parsley 1'/2 tablespoons canola mayonnaise 1/ 2 teaspoon grated lemon rind 1 tablespoon fresh lemon juice '/4 teaspoon freshly ground black pepper Vs teaspoon ground red pepper 1 large egg Vi cup panko (Japanese breadcruntbs) 1 pound lump crabmeat, drained and shell pieces removed 1 tablespoon olive oil, divided Remoulade: 14/ cup canola mayonnaise 1 tablespoon chopped shallots 11/ 2 tablespoons capers. chopped 2 teaspoons Creole mustard teaspoon fresh lemon Juice 14/ teaspoon ground red POPP.' '/8 teaspoon kosher salt 1. To prepare crab cakes, cornll and4 8 ingredients. Add pako aah tossing gently to combine. Cosy a-- refrigerate 30 minutes 2. Fill a '%s-cup dry measormg "Ps with crab mixture. Insert on riL i surface; gently pat into a .-'.tn•a" patty Repeat procedure ws_sh ing crab mixture, forrning.8 0.011 3. Heat 112/ teaspoons oil in skirt" skillet over medium-hlgb ber,LI; crab cakes (cot: cook 4re:: until bottoms aft • C orr bottoms am golden vnfrootmbroraupganpelykrehtolpcoeisarrii, civLi t ir e; :42 AsTpihr° 02nepai:rmreiii; niai lniiaiinrbovn. tactielrcousi l:rikoHcad aoicht Scot witha,creicabca° It; dicnn whisk It; tablmfwass 0400 ra !fa aspert... 00. 0" VO C:P.7n". 00002... EFTA00560983