Here's my "fake" apple pie for my apple pie loving hubby. It's more-or-less a cooked applesauce with topping of choice. ORANGE SAUCED APPLES 2-3 T. brown sugar 1 T. cornstarch 1/4 t. nutmeg 1 c. orange juice 2 medium cooking apples, thinly sliced * see note below In medium skillet, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. Yield: 4 (1/2-cup) servings. Microwave Directions: In a 2-quart microwave-safe bowl, combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices; cover tightly. Microwave on HIGH for 6-7 minutes or until apple slices are tender and sauce is thickened, stirring once halfway through cooking. Grainlady notes: *I generally use 3-4 Jonathan or small Granny Smith apples, there's plenty of sauce to accommodate that many apples - make it with or without the apple peel - your choice. I have also used dehydrated (at home) apples slices to make this recipe. I often use 3/4 c. juice, instead of 1 c. called for in the recipe. I serve it topped with homemade granola or high-protein, low-sugar homemade Gluten Crunch, or other kinds of crunchy cereal (like Grape Nuts or Ezekiel 4:9 Sprouted Whole Grain Cereal) would work. Substitute low-glycemic agave nectar or non-calorie sweeteners for the sugar. I've also use almost any kind of fruit juice I have in the refrigerator. Old Orchard Apple Cherry works well (makes the apples nice and rosy-pink), as does apple cider or apple juice. Apricot nectar is very good as well. Instead of nutmeg I often use apple pie spice mix. You can also make small pastry cut-outs, bake them, and serve a pastry cut-out on the top of the dessert. -Grainlady

Here are a couplr of T&T's... Baked Parmesan Fish 1 lb haddock 1/2 tsp salt 1/8 tsp ground black pepper 1/2 c sour cream 1 T freshly grated parmesan 1/4 tsp paprika 1/8 tsp dried tarragon 3 green onions, sliced 1 tomato, sliced 1. Preheat oven to 350F 2. Roll fish into small rolls and place seam side down in ungreased baking dish. Sprinkle with salt & pepper. 3. In a bowl, blend together sour cream, parmesan, paprika and tarragon. Spread over the fish and bake 20 minutes or until fish flakes easily. Top with green onion and tomato, serve hot. Salmon Baked in Foil Source: Minneapolis Star Tribune 1 whole salmon, 6\-8 lb and cleaned 1 c sliced carrots 1 c sliced onion 1 c sliced celery ½ tsp fresh thyme Salt to taste 8 peppercorns, crushed 1 garlic clove, crushed 1 bay leaf 2 c dry white wine Preheat oven to 400F. Cover a baking sheet with foil. In bowl combine carrots, onion, celery, thyme, salt, peppercorns, garlic, bay leaf and wine. Place cleaned salmon in center of baking sheet, stuff with vegetable mixture and seal foil tightly around salmon. Bake 50\-60 minutes or until salmon is opaque in thickest part. Remove from oven and cool. Once cool, remove skin from fish and serve warm or chilled with Hollandaise or your choice of sauce. Makes 8\-10 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one is a little putzier but still really easy and elegant. [](http://www.picturetrail.com/gallery/view?p=10&imgid=260757649) Filets de Sole Au Crevettes (Fillets of Sole with Shrimp) 1 lb sole filets (If I can't find sole I use haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through. Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10\-15 minutes. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~ Does broiled count? Broiled Tilapia Parmesan INGREDIENTS 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets DIRECTIONS 1\. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2\. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3\. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. Linda

I had tried making mahi mahi several times over the years, and was never really happy or impressed with how it turned out. Most recently when I decided to give it another try, I slathered the filet with a homemade remoulade sauce, and then broiled it for about 8 minutes. It came out to die for. The remoulade sauce recipe was basically lifted from a Mark Bittman cookbook, and modified for the ingredients on hand. Remoulade sauce ingredients (as I made it): * 1 cup mayonnaise * 1/4 tsp ground black pepper * 1 small garlic clove, minced * 2 tablespoons chopped capers * 2 tablespoons chopped parsley (I used 1 tbsp dried parsley) * 1 teaspoon chopped fresh tarragon, or a pinch of dried * 1 tablespoon Kosciusko Spicy Brown Mustard * 1/2 teaspoon cayenne, or to taste * 1/2 teaspoon paprika (mostly for color) Mark's recipe also called for 2 minced anchovies ( but Ewww.)

I thnk I'll have to have fish for dinner after reading this thread. Halibut is the fish of choice for me. We live on the West Coast of Canada and Halibut is almost always availabe. I can actually buy it right off a boat at the docks. Nothing better than fresh halibut. I don't follow any particular recipe usually but I have a couple of ways that I like to cook it. The bread crumbs with herbs has been a favourite for years. I like to saute the fresh bread crumbs with a little butter or olive oil and garlic first and then season with parmesan cheese, and some herbs, salt and pepper. Place the in a oven proof dish, top with the seasoned bread crumbs and either bake as is in a hot oven or add some cherry tomatoes,canned or fresh, Kalamata olives, and fresh chopped basil to the pan. This is one of my husbands favourites. The other way I like it is to just brush it with a little olive oil that has been seasoned with garlic, salt and pepper and either it or cook it in a hot oven. Doesn't take long to cook. Salmon can be done the same way on the grill or in the oven. Some of othe thinner fish like Tilapia or fresh sole, I like to dip it in seasoned flour and saute quickly in melted butter or oil and serve with just on the side. They can also be breaded and fried and served with just a squeeze of fresh lemon or something like . It is wonderful with fish or chicken. Not exactly low cal but a little goes a long way. Shrimp, and mussels are easy to cook and are a wonderful addition to pasta. Just make your own fresh tomato sauce seasoned with lots of garlic and fresh basil and toss in a few shrimp or clams and simmer for a very few minutes and serve over your favourite pasta. If you like spicy you might like this Shrimp recipe. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================= Spicy Prawn Curry Source: the yummyco.com This prawn curry tastes great, and is absolutely fantastic because, instead of being based on spices that need hours of cooking, it's made with fresh herbs, which means that it's quick. For the curry paste: ½ teaspoon ground cumin or whole seeds, crushed 1 teaspoon ground coriander or whole seeds, crushed 2 or 3 whole fresh green chillies to your taste 3 large thumb-sized pieces of fresh ginger, peeled & chopped 3 fresh lemongrass stalks, trimmed back & chopped 4 cloves garlic, peeled 4 handfuls fresh coriander with stalks 6 salad onions, washed and trimmed The zest of 1 lime and juice of 2 limes 30ml olive oil For the prawn curry: 200g fine green beans, trimmed 200g baby corn 400ml can coconut milk 30ml tablespoons light or dark soy sauce 300g cooked, peeled king prawns, chilled or frozen . Method Throw the all the curry paste ingredients into a food processor and whizz up to a fine paste. In a hot wok or casserole-type pan, pour in a little oil, add the green beans and baby corn and stir-fry for 30 seconds. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes. Season with soy sauce, add the prawns and cook for 1 minute (if using frozen prawns, add them 2 minutes before the end of cooking time). Serve immediately with some light, fluffy rice. Chefs Tips: When the curry paste is made, place in an airtight container and cover with a little oil. It will last for a month in the fridge or even longer in the freezer. Try smearing a little paste over cod, haddock, monkfish or swordfish - it's surprisingly delicate and tasty. For veggies, replace the prawns with mixed vegetables of your choice. To turn this into a spicy chicken curry, replace the prawns with 4 cooked chicken breasts, shredded or cut into thin strips.