Flounder a la meuniere style

The great thing about using wholesome ingredients is that you don't need much to bring out their flavor. This Kosher Catch flounder shines after being dredged in flour with salt, pepper, coriander and fried in a little oil, two minutes per side.

Easy salmon

My favorite combo. Dill, lemon juice, coriander and salt over salmon, char or steelhead trout. Bake for 8 to 10 minutes on 450.

Dinner in 3

1, 2, 3 and just like that...dinner is prepped. 1 Prepare your floured mixture, we used corn flour salt, pepper, cumin and coriander. 2 Rinse the fillets (we used Acadian redfish, cod works well too) and pat 'em dry. 3 Lay them on a pan, drizzle with oil and bake.

Fried Cod Poppers

The batter: In a bowl mix flour, pepper, coriander, paprika, cumin or the spices you prefer, and salt. Add ice water or cold beer. The batter should not be too liquid. Heat up the pan or fryer you will be using and add oil. The fish: Rinse and pat the cod dry. Cut in squares or rectangles. Dip into the batter and fry on both sides. Drain on paper towel or paper. You can use halibut or acadian redfish as well.

Pesto Salmon

You and your guests will love this fresh dish. It's very quick and easy and oh so good. If you're in a rush, use store bought pesto. The pesto: Blend or process 3 cloves garlic, 1/3 cup pine nuts, walnuts or almonds, 1/2 cup extra virgin olive oil, 2 cups basil leaves (parsley works too). The salmon: Rinse and pat the salmon dry, lay out on a baking sheet. Pour the pesto over the salmon, bake for approx 10 minutes. Leftovers?  Here's an idea for a quick, healthy lunch: Leftover pesto salmon with arugula, grape tomatoes, avocado, red onion and sunflower seeds. Dressed with evoo, apple cider vinegar, salt and hot pepper. Delicious and so easy to prep!

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