Green Beans and Cherry Tomato saute

• Fresh green beans ( you can get these bagged now it’s wonderful!)  about 3 cups is what I used
• 1 pint grape or cherry tomatoes
• 2Tbs Olive Oil
• 1 pat of butter
• 1 clove crushed garlic
• salt and pepper to taste
• 1/4 lemon squeezed

Mixed Green Salad underneath:

• mixed salad greens
• 1/2 cup goat cheese
• c 1/4 cup cranberries

First thing is lay your fish out then add your flour and seasoning onto a nice sized plate for flouring. Now if you like a little heavier seasoning go for it!! You know your palét.  Beside your plate place your bowl or pie plate with the beaten egg. I like to sprinkle some seasoning in this as well for a double shot.

OK let that sit and lets shred those potatoes, remove all the skin and throw away, compote it whatever you do but don’t use it for this =). Shred in nice thin pieces; when you handle them you do not want to feel any thick pieces. This will insure they cook through. Set aside. If you rather use sweet potatoes shredded like this in the store use them or if you prefer I am sure this would go great with regular hash brown potatoes too!! Ooooo now I’m thinking 🙂

Heat a large pan over medium heat to get to oil and butter melted together and insure the bottom is coated if you need more to cover the bottom of the pan add it. Allow this to heat up. Then evenly spread out your shredded potatoes. 

Let them simmer on a low heat to soften. 3 minutes would be sufficient.  Next you want to dredge the fish into your egg then flour mixture not a fan of the opposite way.  Set each piece of fish onto the sweet potatoes.   Repeat with each piece of fish. Cook for about 5 more minutes, lift fish up and flip kind of cutting around the fish like a cut out per-say and flip over. I only crusted one side of this fish with the sweet potato. I thought the double side was too much but if you would prefer it that way this is how:  While holding the fish on the spatula, add another thin layer of the shredded sweet potatoes to the pan. Lay the fish onto the those sweet potatoes. Allow to simmer for another 5 minutes.

Serve over mixed salad. Top with basil lime vinaigrette.

So let’s get into this vinaigrette. My favorite by far!!!  I saw this used with cilantro and the idea of using basil instead wow’d me and I was right it is awesome!!

For the Basil Lime Vinaigrette You will need:

• 1 1/2 cups of packed fresh Basil or you can use Gourmet Garden Fresh organic herbs in a tube love these!! In this case you would need two heaping tablespoons.
• 1 TBS of the Gourmet Garden Fresh Basil ( Or add 1 more to the above measurement)
• 1 medium clove garlic
• 2 limes- juiced (about 1/4 cup)
• 2 TBS of regular Helmann’s mayonnaise please I beg of you do not use Miracle whip this is not mayo.
• 6 grape or cherry tomatoes pop them right in
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

First let me talk about this Gourmet Garden Basil. Gourmet Garden Basil is a great solution for busy cooks who want fresh basil flavor without the chopping or the waste. Their basil is now organically grown without the use of artificial pesticides, herbicides or fertilizers. It’s equivalent to three bunches.  I had fresh and used it but I like the extra punch this gave it so I added a tablespoon of it as well for a more concentrated taste.

Take outer shell off the garlic clove and cut the stems off basil, squeeze lime juice into ramekin. Combine ingredients into blender or food processor which ever you have and pulse until nice and smooth. Poor into bowl. I always set some aside for extra as well.  You can double this and save for up to two weeks in the fridge too! Refrigerate until ready to use.