CATCH OF THE DAY/ Whether fishing local creeks or markets, angling

0 Comments | Gazette, The (Colorado Springs), Jun 12, 2002 | by Teresa Farney

3/4 cup fine dry bread crumbs

1/2 cup flaked unsweetened coconut

1 teaspoon lime zest

4 (6-ounce) red snapper fillets (flounder, cod, haddock, catfish, tilapia or orange roughy may be used)

Mustard-Lime Sauce (see recipe)

Heat oven to 450 degrees.

Combine egg and coconut milk in shallow dish. Combine bread crumbs, coconut and lime zest in another shallow dish. Dip fillets in egg mixture, then dredge in coconut mixture.

Arrange fillets on lightly greased baking sheet. Bake 15 minutes or until fish flakes easily. Serve with Mustard-Lime Sauce.

Nutrition information per 6-ounce serving with 1 1/2 tablespoons Mustard-Lime Sauce: Calories 545 (54 percent from fat); fat 32.9 g (sat 22.2 g, mono 3.7 g, poly 4.7 g); protein 39 g; carbohydrates 26 g; fiber 5.81 g; cholesterol 113 mg; sodium 455 mg; calcium 62 mg.

Source: National Fisheries Institute

MUSTARD-LIME SAUCE

Yield: 6 tablespoons.

1/4 cup reduced-calorie mayonnaise

2 teaspoons Dijon-style mustard

2 tablespoons lime juice

Combine all ingredients; mix well.

Nutrition information per 1 1/2-tablespoon serving: Calories 62 (89 percent from fat); fat 6.1 g (sat 1 g, mono 2 g, poly 3.2 g); protein 0 g; carbohydrates 2 g; fiber .03 g; cholesterol 0 mg; sodium 301 mg; calcium 1 mg.

Source: National Fisheries Institute

TROUT FILLED WITH SALMON MOUSSE

Yield: 4 servings.

6 ounces salmon fillet

Salt and pepper to taste

6 ounces heavy cream

2 tablespoons chopped parsley

4 trout (3/4 pound to 1 pound) heads on, deboned

4 tablespoons chopped shallots

1 teaspoon chopped garlic

1 cup white wine

1 cup chicken stock

2 ounces butter (optional)

Salt and pepper to taste

To make the mousse: Pure salmon in food processor 15 seconds. Season with salt and pepper; add cream and parsley and process until very smooth. Fill each trout with the salmon mousse.

Heat oven to 375 degrees. Butter a baking dish. Sprinkle with shallots and garlic. Place each trout in baking dish, being careful not to allow them to touch.

Heat wine and chicken stock to boil; pour over fish in baking dish. Cover dish loosely with aluminum foil and bake 15 minutes.

Remove trout from dish and place on a serving dish. Reduce remaining cooking liquid by half. Season with salt and pepper. Swirl in optional butter before serving if desired.

Nutrition information per trout with mousse: Calories 1,014 (51 percent from fat); fat 57.3 g (sat 25.5 g, mono 16.8 g, poly 10.9 g); protein 105 g; carbohydrates 4 g; fiber .31 g; cholesterol 385 mg; sodium 576 mg; calcium 46 mg.

Source: Francios Dionot, L'Academie de Cuisine

FIRE-ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Yield: 4 servings.

YELLOW TOMATO VINAIGRETTE

2 yellow tomatoes, seeded and quartered

2 tablespoons red onion, coarsely chopped

2 cloves garlic, coarsely chopped

1/4 cup rice wine vinegar

2 tablespoons basil chiffonade*

1/2 cup olive oil

Place tomatoes, onion, garlic, vinegar and basil in blender; blend until smooth. Slowly add olive oil and season with salt and pepper to taste. Set aside.

* To make the basil chiffonade, arrange 5 basil leaves on top of each other. Roll the leaves into a tight cylinder starting on one of the long edges. Cut the roll into thin slices from the tip of the cylinder to the bottom. Fluff the long strips apart and use in recipe.