July 11, 2003 recipes from Chef Chris Manning:

Sauteed Haddock Vera Cruz

1 Tblsp Olive Oil
¼ cup diced onions
¼ cup diced celery
¼ cup diced green bell pepper
½ cup diced tomatoes
1 Tblsp paprika
2 cloves garlic, minced
½ cup clam juice
½ cup tomato sauce
½ cup coarse diced green olives
4 skinless, boneless fish filets, about 8 oz each
2 Tbslp margarine
2 Tblsp butter
salt and pepper to taste

1 pound cooked pasta (fettucine or linguine)
1 cup all purpose flour
2-3 sprigs each fresh basil, oregano, thyme and sage minced
lemon to garnish
½ cup parmesan cheese (optional)

In a medium mixing bowl, add the flour, salt, pepper, and fish. Coat the fish well and let stand. In a 12” sauté pan, add the oil and heat until oil covers the bottom of the pan. Add the onion, celery, pepper and tomatoes. Saute until onion is wilted. Add the garlic and paprika and mix well with the veggies. Add the clam juice, olives, and tomato sauce. Keep the sauce on low heat just to simmer while you prepare the fish. In another 12” sauté pan, add the margarine and butter on medium heat. Saute the fish filets on both sides, about 4-5 minues or until golden brown and cooked through. Serve the fish on top of pasta and spoon the sauce over the fish. Garnish with the cheese, lemon, and fresh herbs.