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pine nut–crusted fish

Breaded fish is one of our favorites. The richness of pine nuts nicely balances the lemon and herbs to make an irresistible dish. Use just about any fish: flounder, salmon, tilapia, perch, cod, snapper, catfish.

SERVES 4

TIME: 20 MINUTES

½ cup unseasoned bread crumbs

2 garlic cloves, minced or pressed

2 teaspoons dried oregano

1 tablespoon grated lemon peel

½ teaspoon salt

½ teaspoon black pepper

½ cup toasted pine nuts

1 egg

1½ pounds fish fillets

olive oil

In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.

Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.

Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every ½ inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.

serving & menu ideas

Serve something fresh and colorful on the side: Tomatoes & Onions with Mint, Broccoli Tomato Salad, or Broccoli Slaw.

louisiana catfish with grits & greens

For a simple supper, we can’t imagine adding anything to this dish other than sliced tomatoes, zydeco music, and a little two-step.

SERVES 4

TIME: 35 MINUTES

GREENS

1 bunch collard greens or kale (about 1 pound)

2 garlic cloves, minced or pressed

1 teaspoon olive oil

½ teaspoon salt

1 teaspoon Tabasco or other hot pepper sauce, or more to taste

CHEESE GRITS

3 cups water

½ teaspoon salt

¾ cup quick-cooking grits

½ cup grated Cheddar cheese

LOUISIANA CATFISH

4 catfish fillets (about 7 ounces each)

1 teaspoon paprika

1½ teaspoons dried oregano

1 teaspoon dried thyme

2 teaspoons brown sugar

⅛ teaspoon cayenne

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

To cook the greens: Rinse the greens. Remove and discard the large central stems. Coarsely chop the leaves to yield about 8 cups, lightly packed. In a pot large enough to hold the greens, cook the garlic in the oil for a minute and then add the salt, greens, and 2 tablespoons of water. Cover and cook on medium heat, stirring now and then, until the greens are tender, about 5 to 10 minutes. Add more water, if necessary, to prevent sticking. When the collards are tender, toss them with Tabasco. Cover and turn off the heat.

To make the grits: In a saucepan, bring the water and the salt to a boil. Add the grits in a slow, steady stream while stirring briskly. When the water returns to a boil, turn the heat down to very low, cover, and cook for about 10 minutes, stirring occasionally. When the grits are thickened and tender, stir in the cheese. Cover and turn off the heat.

To cook the catfish: Rinse and pat dry the fillets. Combine the paprika, oregano, thyme, brown sugar, cayenne, salt, and pepper on a plate. Press each fillet into the spice mixture to coat. In a skillet on medium to high heat, warm the oil and swirl to coat the bottom. Add the fish and cook for about 4 minutes for each ½ inch of thickness. Turn the fillets and cook the other side for about the same amount of time.

Serve the catfish hot from the pan with the collard greens and grits on the side.

INGREDIENT NOTES It’s easy to strip fresh greens: Hold the base of a stem in one hand, grasp the bottom part of the leaf with your other hand, and pull the stem away from the leaf.

Quick-cooking grits are good, but instant grits should be shunned. Of course, old-fashioned longer-cooking grits are great if you have