STILL 'TULIP CRAZED' ~ (FRIDAY NIGHT FISH FEAST) MACADAMIA CRUSTED WHITEFISH / ROAST ASPARAGUS SALAD with CHEVRE

~ May garden beauties

_________________

MACADAMIA CRUSTED WHITEFISH

2 thick whitefish (or walleye) fillets

juice & zest of 1 lemon

6 Tbsp. chopped macadamia nuts

1/3 cup panko crumbs

4 tsp. extra-virgin olive oil

freshly ground black pepper

2-3 Tbsp. chopped green onion

1 Tbsp. chopped fresh parsley

• Preheat oven to 400-degrees.
• Place fillets on aluminum foil lined baking sheet sprayed with Pam.
• Combine lemon juice, zest, chopped macadamia nuts, panko crumbs, olive oil, pepper, green onions and fresh parsley. Pat evenly over fillets.
• Bake 12-15 minutes depending on thickness of fillets. (2 healthy servings)

___________

ROAST ASPARAGUS SALAD with CHEVE

~ Delicious spring salad from Williams-Sonoma

___________

1 1/2 lb. asparagus

coarse salt & freshly ground pepper to taste

sprinkle with extra-virgin olive oil

Dressing:

1 Tbsp. fresh lemon juice

4 Tbsp. extra-virgin olive oil

1 Tbsp. Dijon mustard

3-4 Tbsp. snipped fresh chives

freshly ground pepper to taste

6 chopped green onions, including about 2 inches of green portions

7-8 cup mixed baby salad greens

2 cups cherred tomatoes

1/4 lb. herbed goat cheese (cheve) cut into 6 slices.

• Preheat oven to 400-degrees. Line baking sheet with aluminum foil and brush with olive oil.
• Snap off tough ends from asparagus spears. Arrange on spears in single layer on prepared pan, season with salt & pepper, and drizzle with olive oil. Roast until tender about 12-14 minutes. Transfer to plate and set aside.
• Dressing: Whisk together lemon juice, olive olive, and mustard. Stir in chives and season with pepper.
• Spoon about 2 Tbsp. of dressing over asparagus and let stand while tossing salad.
• In large bowl, gently toss green onions and salad greens. Add tomatoes. Drizzle just enough dressing on salad so greens glisten and toss again. (Save remaining dressing).
• Immediately mound salad in center of large individual salad plates. Place a slice of cheve on top of each of greens and arrange asparagus spears around perimeter of each plate. Drizzle extra dressing over cheve. Serve immediately. (6 servings)