RECIPE CARDS ROASTED STRIPED PANGASIUM LASGNA RAGOÛT Yield: 10 servings 10 Striped Pangasius loins Salt and pepper, as needed 3/4 c. butter, divided 4 T. olive oil 2 large yellow onion, halved, thickly sliced crosswise 8 garlic cloves, minced 4 c. diced canned tomatoes 6 fresh thyme sprigs 1/3 c. canned vegetable broth 1 T. fresh lemon juice 2 c. frozen spinach 1 c. ricotta cheese 2 lbs. cooked lasagna pasta, cut lengthwise Method (1) Season fish with salt and pepper, and place on oiled sheet pan. Oven roast fish at 400°F until it reaches 160°F internally. Set aside. (2) Melt 1/4 c. butter with oil in heavy large pot over medium-low heat. Add onion, and sauté until it begins to soften, about 6 minutes. Add garlic, and sauté about 30 seconds. (3) Increase heat to medium-high; add tomatoes and thyme sprigs, and sauté for 2 minutes. Sprinkle with salt and pepper to taste. Add vegetable broth and lemon juice, then spinach. Cover and cook, stirring frequently, about 2 minutes. (4) Whisk remaining butter and ricotta cheese into ragoût. Toss with pasta, and spoon onto plate. Place fish atop, and garnish with lemon and parsley. Wine pairing: Gundlach Bundschu Chardonnnay 2007 (California) Recipe and photo credit: Fishery Products International, Danvers, Mass., www.fisheryproducts.com TILAPIA TOSTADOS Yield: 4 servings 3/4 c. canned black beans, drained 1/2 c. canned pineapple, drained and coarsely chopped 1/3 c. canned corn, drained 3 T. jarred pickled jalapeño, coarsely chopped 1/4 c. scallions, chopped 1 t. salt, divided 1/2 t. black pepper, divided 1/4 c. low-fat sour cream 1/4 c. salsa verde 20 tostada shells 2 1/2 t. ground chili powder 1 lb. Regal Springs tilapia filets, cut into bite-sized pieces 1/2 c. vegetable oil 1/4 c. cilantro, coarsely chopped Method (1) In a medium bowl, stir together beans, pineapple, corn, jalapeño, scallion, 1/2 t. salt and 1/4 t. pepper until well-combined; set aside. (2) In a small bowl, combine sour cream and salsa verde; set aside. (3) Take 8 tostada shells, break them up, add to a food processor, and process until ground; place in a medium bowl, and stir in chili powder and remaining salt and pepper. Dredge tilapia pieces into tostada mixture to coat completely, and set aside. (4) Heat oil in a large skillet over medium heat until hot. Working in two batches, sauté tilapia pieces 2-3 minutes per side or until golden brown and cooked through; transfer pieces to paper towels to drain. To assemble tostadas, spoon pineapple salsa onto remaining tostada shells, and evenly top with tilapia pieces and a drizzle of salsa verde crema. Sprinkle with cilantro and serve. Wine pairing: Thacher Winery Viognier 2007 (California) Recipe credit: Emily Hobbs, Ozark, Mo., Regal Springs Tilapia “Fishing for Frugal Recipes” contest winner Photo credit: Regal Springs Tilapia, Bradenton, Fla., www.regalsprings.com ORECCHIETTE PASTA WITH CALABRIAN TURKEY SAUSAGE Yield: 4 servings 1 lb. orecchiette pasta Calabrian Sausage (recipe follows) 1 c. grape tomatoes, split 2 T. butter 2 T. extra virgin olive oil 3 c. arugula 1/4 c. chives, chopped 1/4 c. scallions, chopped 1/2 c. ParmigianoReggiano, grated Extra virgin olive oil, as needed Calabrian Sausage 3 T. extra virgin olive oil 1 lb. ground turkey crumbles 1 medium red onion, sliced 1/2 bulb fennel, sliced 1 medium red jalapeño pepper, sliced 2 cloves garlic, minced 2 T. Calabrian spice blend Method (1) Boil pasta; reserve cooking water. Per order: Combine Calabrian Sausage, cooked pasta, pasta water (about 1/4 c. per order), tomatoes, butter and oil. Toss to heat. (2) Add 1/3 c. arugula and sprinkling of chives, scallions and Parmigiano-Reggiano. Heat to wilt arugula. Serve in pasta bowls. Drizzle each portion with extra virgin olive oil. Lightly sprinkle with another dusting of Calabrian spice blend. Wine pairing: Girasole Vineyards Pinot Noir 2007 (California) Method (Calabrian Sausage) (1) Heat oil in large skillet. Add remaining ingredients, and brown over medium heat until turkey is cooked through and vegetables are caramelized. Hold for service. Recipe credit: Kevin Long, executive chef, Tosca, Hingham, Mass., www.toscahingham.com Photo credit: National Turkey Federation, Washington, D.C., www.eatturkey.com 8 | Chef www.chefmagazine.com