Prairie Grass Café, Northbrook IL
(serves 4 people - 2 adults/2 children)
2 3-ounce fillets of fish (child portion)
2 5-ounce fillets of fish (adult portion)
1 cup of fine whole grain wheat bread crumbs
¼ cup grated parmesan cheese
¼ cup olive oil or grape seed oil
2 teaspoons fresh squeezed lemon juice
Season the fish on both sides. Mix bread crumbs and parmesan cheese. Lay fish in crumb mixture and press lightly to make crumbs stick, flip fish over and repeat.
Saute over medium heat in olive oil until the fish is gold brown, turn it over and repeat.
Add a splash of lemon to the pan.
For the Slaw:
serving size one cup
1 cup of thinly shaved red cabbage
2 cup of shaved carrots
2 cup of thinly sliced apple
¼ cup chopped fresh parsley
Lemon and olive or grape seed oil - splash of each
¼ cup Cider Vinegar or Red Wine Vinegar
¼ cup of Honey
Mix all vegetables together in a bowl just before serving, season with salt. Mix lemon, oil, vinegar and honey and toss with vegetables, season to taste.