Fish 'n' Chips

1 1/2 pounds boiling or yellow fleshed potatoes, cut into wedges

1/4 cup plus 3 TBS extra-virgin olive oil, plus more for drizzling

6 cloves garlic, smashed (minced) and peeled

2 TBS finely chopped fresh rosemary leaves (we used dried)

salt and pepper

1/2 cup cornmeal

1/4 cup flour

1/4 cup grated parmigiano-reggiano cheese

juice and grated peel of 1 lemon (optional: 1 lemon cut in wedges for serving)

four 6-8 oz red snapper fillets (we used Tilapia)

4 plum tomatoes, seeded and chopped

4 scallions

Preheat the oven to 500 degrees. Place the potatoes on a baking sheet and toss with 3 TBS olive oil, the garlic, rosemary, and salt and pepper to taste. Roast until the potatoes are tender and golden at the edges, 20-25 minutes.

While the potatoes are working, in a large skillet, heat the remaining 1/4 cup olive oil, over medium-high heat. Combine the cornmeal, flour, cheese and lemon peel on a plate. Season the fish with salt and pepper, then coat evenly with cornmeal mixture. Fry in the skillet, turning once, until golden brown, about 7 minutes total.

In a medium bowl, toss together the tomatoes, scallions, lemon juice and olive oil; season with salt and pepper.

Top the fish with the sauce and serve with the potatoes.

From Every Day with Rachael Ray June/July 2007

***The recipe called for red snapper, but we couldn't find any. I thought the Tilapia worked well. I also think this recipe would work with halibut or cod. Fresh herbs can be expensive, so we just used dried rosemary - but I forgot to chop it! I will definitely remember that next time. I also forgot to drizzle the tomato sauce with olive oil and it was delicious without. I'm not sure if I'll try it with next time or not. We had some tartar sauce on hand - I couldn't imagine fish 'n' chips without tartar sauce! I really liked combining a bit of tartar sauce with the tomato sauce on the fish. There is lemon juice in the tomato sauce, which I found worked well, but Mom really liked having a few extra lemon wedges for her fish.***

Tilapia Soft Tacos with Chipotle Cream Sauce

4 8" tortillas
1 1/2 tsp + 1 TBS vegetable oil
1 1/2 tsp Mexican seasoning, ground (we used a packet of taco seasoning)
1 TBS garlic, minced
1 lb. fresh Tilapia filets
2 TBS cilantro, chopped
1 lime (juice only)
salt, to taste
1 cup lettuce, shredded

Chipotle Cream Sauce
2 TBS prepared Chipotle salsa (we just used regular salsa - because it was what we had on hand)
1/4 cup sour cream

Evenly combine ingredients for Chipotle Salsa, reserve in refrigerator. Toss together 1 1/2 tsp, Mexican seasoning, garlic and Tilapia filets. Heat remaining oil in a large non-stick pan over high heat. Place seasoned filets in pan. Cook 2 minutes on each side. Remove cooked filets and place in a small bowl. Add cilantro, lime juice and salt, mixing and breaking the fish into chunks. Heat tortillas per package instructions and place on clean work surface. Top each tortilla with 1/4 cup lettuce, 1/4 of tilapia mixture and 2 tsp of Chipotle Cream Sauce. Fold each tortilla in half (taco style) and serve.

The recipe says it serves 4 (it makes 4 tacos) but everyone in our family ate at least 2 tacos. So, the amounts given here would only feed two in our house.