General tips

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Crispy Pecan Fish Fillet

	Category	Seafood Recipes
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Ingredients And Procedures

1 1/2 lb Fillets (catfish, snapper,fl

1 c Milk

2 c Yellow cornmeal

1 ts Tabasco

1/2 ts Salt

1/4 lb (1 stick) unsalted butter

1/4 c Vegetable oil

1 c Chopped pecans

1 c Chopped parsley

1/2 c Freshly squeezed lemon juice

WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the

cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately.

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<h1>Crispy Pecan Fish Fillet</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Fillets (catfish, snapper,fl <P>1 c Milk <P>2 c Yellow cornmeal <P>1 ts Tabasco <P>1/2 ts Salt <P>1/4 lb (1 stick) unsalted butter <P>1/4 c Vegetable oil <P>1 c Chopped pecans <P>1 c Chopped parsley <P>1/2 c Freshly squeezed lemon juice <P>WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the <P>cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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