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May 2009
Page 50

Good for You - Fish 'n' Chips
Liz Pearson

From Every Day with Rachael Ray

SERVES 4
Prep Time: 20 min
Cook Time: 20 min
............................................................................................................................................................................................
Page...57  Have Your Way With...
Welcome the summer season with a tasty bonus strawberry recipe, Pork and Strawberry Sauté. Try our
other strawberry recipes, too! 64$10 SpotGet the recipe for Veggie-Loaded Spicy Peanut Noodles. Plus,
browse all of our other cost-kind meals.

Page...74  Steak Out
We've got your go-to grilling guide right here. Check out all of our how-to videos, party ideas and
recipes.

Page...88  Eat Your Heart Out
Fabulous extra recipes from the country's top food fanatics:
  • Lamb Chops with Thyme and Parsley
  • Halibut with Basil Sauce and Marinated Tomatoes
  • The Cheesemonger's Grilled Cheese Sandwich
  • Welsh Rarebit
  • Bacon and Blue Cheese Salad
  • Savory Berry Compote
  • Uncle Leon's Burger-Furter
  • Cocoa Frosting
  • Chocolate Sauce
  • Chocolate Bar

Page...96  No-Recipe Zone
Editor-in-chief Silvana Nardone adds something special—chili flavorings—to her mega-meatball subs.
Get the recipe here. Plus, see the how-tos!

Page...120  Open House
Get the party started with these summer recipes. Just add mango, brie and swordfish to your shopping
list:
  • Mango Salsa with Chips
  • Coconut Mango Chicken with Black Beans
  • Swordfish with Pineapple Relish
  • Grilled Brie and Fig Sandwiches
  • Fruit-and-Brie Quesadillas
............................................................................................................................................................................................
  •   1/2 cup light sour cream
  •   2 tablespoons mayonnaise
  •   1 tablespoon lemon juice, plus lemon wedges for serving
  •   1 shallot, finely chopped
  •   Salt and pepper
  •   2 sweet potatoes (1 1/2 pounds), each cut into 12 wedges
  •   1 1/2 tablespoons extra-virgin olive oil
  •  3 tablespoons finely chopped flat-leaf parsley
  •   Cooking spray
  •   1/3 cup cornmeal
  •   1/3 cup whole wheat breadcrumbs
  •   3/4 cup buttermilk
  •   Four 5-ounce skinless, boneless tilapia fillets,
      each cut lengthwise into thirds
DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°.

In a small bowl, stir together the sour cream, mayonnaise, lemon juice, shallot, 1/2 teaspoon salt and 1/4 teaspoon
pepper.

Cover and refrigerate until ready to serve.

2. On a foil-lined baking sheet, toss the sweet potatoes with the olive oil and 1 tablespoon parsley; season with salt
and pepper.

Spread in a single layer and bake on the lower rack until tender and crisp around the edges, about 20 minutes.

3. Meanwhile, coat another foil-lined baking sheet with cooking spray.

In a medium bowl, whisk together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, 3/4 teaspoon
salt and 1/4 teaspoon pepper. In another bowl, combine the buttermilk and fish, turning to coat.

Working with 1 piece at a time, coat the fish with the cornmeal mixture; transfer to the prepared baking sheet.

Spray the fish with cooking spray; bake on the upper rack until golden-brown, 12 to 14 minutes.

Serve with the fries, dipping sauce and lemon wedges.
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