WANT ADS OF FARMINGTON - CHRISTMAS GUIDE 2017

Page 6 Happy Holidays • 2017 to be had, that somehow the food Gods will smile on you and you’ll find the makings for a meal. Such was the case when I concocted this recipe. I knew I had some fish filets in the freezer, and fish tacos did sound good, but the Gods did not smile upon me with the required resources to finish the meal. The cabinets afforded a box of “Shake n Bake” for pork chops, some assorted nuts and seasonings. Another trip to the freezer unveiled a bag of Brussels sprouts, YES!!! Another look in the refrigerator provided a head of cabbage and some Thai sweet red chili sauce, Hummm. The creative wheels started to spin and soon the meal was planned; Crispy Baked Fish, Red chili Sprouts and Asian Slaw. I prepared the meal, served it to my family and was relieved when all raved about the spectacular fish and sides. Shopping List (feeds 4) 8 large filets of a white meaty fish (I’ve used cod and halibut) 1 box seasoned baking coating 1 cup nuts (I use a mixture of almonds, pecans and walnuts) Salt and Lemon pepper 1 bag frozen Brussels sprouts 1 tablespoon butter 3 tablespoons red chili powder ½ teaspoon salt 1 Head green cabbage (core and slice extremely thin) 4 tablespoons seasoned rice vinegar 5 tablespoons extra virgin olive oil 6 tablespoons Thai sweet red chili sauce 1/2 teaspoon ginger powder 1 teaspoon granulated garlic Salt and pepper to taste Cooking Directions Preheat oven to 325°F Coarse grind nuts in a coffee bean grinder or food processor and mix into the seasoned coating mix. Place mixture in a large plate; season filets with salt and lemon pepper then press fish filets into the coating mixture to evenly coat all sides of fish. Place fish on a lightly oiled baking sheet and cook in the oven for 15-20 minutes or until fish is cooked through. Place the Brussels sprouts in a microwave safe dish; add the butter, chili powder and salt. Microwave on high until the sprouts are heated through stirring often to combine and coat the sprouts with the butter and chili. Cut the cabbage in half, core and clean. Thinly slice the cabbage and add to large mixing bowl. In a Pre-Tax Is HERE! 505-327-3799 • CORNER OF W. MAIN & AIRPORT *First 10 words FREE, $0.30/Additional word/week. Certain restrictions apply. Ad can run up to 4 weeks. ARE FREE!* Email: Free@AmClass.US or Call: 505-5-Nickel 505-564-2535 ATTENTION: Private Party Readers Ads In American Classifie ds "The Nickel" Far mington Funeral Ho me Caring & Compassionate Services 2111 W. Apache • (505) 325-2211 • www.FarmingtonFuneral.com Call Us Today to Learn How You Can Be Prepared! • Locally Owned & Operated • Honoring All Cultures and Traditions • Licensed in NM, CO, & AZ Burial & Cremation Affordability Without Sacrificing Dignity

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