Dijon Halibut

Super secret recipe from the deli at QFC in Kent, WA. Super complicated. Hang on to your shorts...

Mix:
1 part mayo
1 part Dijon mustard

Dip fish fillet so it is covered and dripping with sauce.

Place Panko crumbs in a shallow dish and smash the coated fillet into the crumbs on both sides till well coated.

Cook fillets till fish flakes easily and enjoy!

Tuna with Cheese Garlic Biscuits

2 - 6 oz cans tuna

1 can cream of chicken and mushroom soup

1 1/2 c frozen mixed veggies, thawed and drained

2/3 c milk

1 1/4 c biscuit/baking mix

1/3 c shredded cheese

1/2 c milk

2 T butter, melted

1/8 t garlic powder

Heat oven to 425F.  Mix tuna, soup, veggies and 2/3 c milk.  Bake 20 minutes.

In med bowl, stir baking mix, cheese and 1/2 c milk till soft dough forms.

Drop by 6 spoonfuls onto tuna.  Cook 12-15 minutes or till brown.  Mix melted butter and garlic and brush over top of biscuits.

To adapt for Food Storage:  use canned veggies, powdered milk, no cheese in your biscuits or try Parmesan.  Use oil instead of butter or omit this step.

Fish Tacos

1/2 c sour cream

1/2 c mayonnaise

1/4 c chopped fresh cilantro

4 green onions

1 red bell pepper, diced

1 pkg (1/4 cup - or 1/2 as much if you are wimpy Erika-style) taco seasoning

1 lb white fish, cut into 1" pieces

2 T vegetable oil

2 T lemon juice

taco shells

toppings (shredded cabbage, chopped tomato, lime juice, taco sauce, etc)

1. Combine sour cream, mayo, cilantro and 2 T taco seasoning mix in bowl.  (Not in the original - but this is also good to combine with shredded cabbage at this point and make a slaw-like topping - plus the cabbage stays on better!)

2. Combine fish, oil, lemon juice and 1 T seasoning in bowl.  Pour into skillet.

3. Cook, stirring constantly, over med-hi heat for 4-5 min or till fish flakes easily.

4. Put fish and toppings in taco shells.

For a Food Storage adaption:  Use ranch dressing instead of mayo/sour cream.  Use canned fish for tacos and dried cilantro and onion (pepper too if you have it).