PAN FRIED FISHIN LEMON BUTTER SAUCE

Ingredients:

Lemon Butter Sauce 1 cupdry white wine 12 cuplemon juice 2 tablespoons mincedgarlic 1 tablespoonshallot, minced 1 teaspoonsalt 14 teaspoonblack pepper 1 dashWorcestershire sauce 1 dash hot pepper sauce 12 cupheavy cream 1 cupbutter, room temperature (2 sticks)

Fish Spice Blend 12 tablespoonpaprika 12 tablespoonsalt 12 tablespoongarlic powder 14 tablespoonblack pepper 14 tablespoononion powder 14 tablespooncayenne pepper 14 tablespoondried oregano 14 tablespoondried thyme

Fish 2 lbsflounder fillets(or cod) 12 cupflour(or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds) 2 tablespoonsolive oil fresh parsley, for garnish

Directions:

1. LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.2. Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.3. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.4. FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.5. In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.6. SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

COCONUT ARROZ CON LECHE

Ingredients:

For the Toppings 1/2 cup sweetened coconut flakes 1/2 cup slivered almonds

For the Coconut Risotto 2 tablespoons butter 1 cup Arborio rice 1 14 oz can light coconut milk, thinned out with 1 1/2 cups of water 4 oz sweetened condensed milk 1/8 teaspoon ground cinnamon Pinch of saltWhipped cream (optional)

Directions:

For the Toppings1. Preheat oven to 350F.2. Spread the coconut and almonds out on a baking sheet and place in the oven. Toast the mixture until golden (about 20 minutes), stirring occasionally.3. Remove the baking sheet from the oven and allow the mixture to cool. Reserve.

For the Coconut Risotto1. Melt butter in a large sauce pan over medium heat. Add the rice to the pan and stir to coat well with the melted butter. Continue to stir over medium-low heat for 1 to 2 minutes, being careful not to brown the rice.2. Pour enough of the coconut milk/water mixture over the rice to just cover. Maintain the heat at a simmer, stirring frequently, and allow the rice to absorb the liquid.3. Once the majority of the liquid has been absorbed, add more liquid to the pan to cover rice once again.4. Allow the liquid to become absorbed again, sitting frequently. Continue to repeat this process until all the liquid has been absorbed and the rice is al dente, about 20 minutes. If more liquid is required, add water.5. Add in the condensed milk and continue to stir over heat until the liquid is absorbed, the rice isal dente, and the consistency is creamy, but not soupy.6. Season the risotto with a pinch of salt and cinnamon to taste. Remove from heat and reserve until ready to serve.7. Risotto can be served warm or cold depending on preference. Spoon into serving dishes and top with the coconut/almond mixture and whipped cream if using.