This one’s for my husband! With Fathers Day upon us, I thought we’d whip up one of his childhood favorites with a healthy twist. It’s always disappointing when you learn that something you adored as a child doesn’t necessarily love you back, so when you can reinvent it and keep enjoying it, it’s a rush!

This “unfried” fish sandwich is topped with a spicy “creamy” coleslaw yet this recipe won’t leave Dad in a food coma afterwards! The fish fillets are lightly pan fried and then finished in the oven so you can even serve a crowd without fanfare. The slaw is made with light mayonnaise which cuts a lot of fat and calories.

Serve this with a summer fruit salad and and ice cold beer. It’s Father’s Day after all.

Cornmeal Crusted Fish Sandwich with Creamy Coleslaw

serves 4

Ingredients:

3 tablespoons light mayonnaise (Hellman’s really is the best)

4 teaspoons fresh lime juice

pinch cayenne pepper

2 cups shredded cabbage

4 – 6 oz. halibut (or other firm white fish) fillets

1/2 cup cornmeal

2 large egg whites

1 teaspoon paprika

1/2 teaspoon salt

1 tablespoons olive oil

4 whole grain sandwich rolls

Directions:

1. Whisk together mayonnaise, lime juice and cayenne. Place cabbage in a bowl. Pour mayonnaise mixture over and mix well. Set aside.

2. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

3. Rinse fish fillets and pat to dry. (If it is more than 3/4-inch thick, carefully slice in half to create to thinner pieces.)

4. In a small bowl whisk egg whites plus 1 teaspoon of water until foamy . Place cornmeal, paprika, and salt in a small baking dish or shallow bowl and mix well. Dredge the fish in the egg whites. Next place in the cornmeal mixture, gently press into cornmeal on both sides.

5. Heat oil in a large non-stick skillet over medium-high heat. Add the coated fish fillets and cook until just browned, about 2 minutes per side.

6. Transfer to prepared baking sheet and bake about 8 minutes, or until fish is opaque throughout. Serve on rolls topped with coleslaw.

We’re heading south today to visit with dear friends in Nashville! I’m so excited I can hardly stand it. Do you have friends whom you wish lived next door so you could do life with them more readily? You have to hold these weekend visits in your heart all year long and call upon the memories when you miss them so much you can’t stand it anymore.

While looking forward to this weekend of memory making, I came across this chilled fruit soup recipe.  Just reading it puts me in a Southern frame of mind. It’s the kind of thing I’d like to enjoy on the front porch or back patio on a hot day. The contrasting colored purees sprinkled with diced honeydew and cantaloupe are just lovely (this cries out for clear glass bowls if you have them!).

Open a bottle of sparkling wine, put up your bare feet, and toast to friendship and healthy summer treats!

Summer Fruit Gazpacho

serves 6

Ingredients:

3 1/2 cups fresh raspberries, washed

20 oz. package unsweetened frozen raspberries, thawed

3 tablespoons sugar

2 cups lime-flavored sparkling water

6 fresh mint leaves, cut into thin strips

5 kiwi, peeled

3 tablespoons fresh lime juice

1 cup finely diced honeydew melon

1 cup finely diced cataloupe

Directions:

1. Place the raspberries and sugar in a food processor and process until smooth. Strain through a mesh strainer to remove the seeds. Transfer to a large bowl and add the sparkling water and mint. Stir to combine.

2. Place the kiwis and lime juice in the food processor and process until smooth.

3. Pour equal amounts of the raspberry puree into six small, chilled soup bowls. Then pour equal amounts of the kiwi-lime juice puree into the middle of the raspberry puree. Sprinkle the honeydew and cantaloupe over each bowl.

Ready for another new salad? The data’s pretty clear that mixing up what you put in that salad bowl is what will help you keep eating salads! Here’s a simple combination of ingredients starring fresh spinach with a great homemade dressing (that will store in the fridge  for a week or longer so you can reap the rewards of your labor for days and days)! Croutons optional (but boy are they good). ‘Nuff said.

Spinach Salad with White Beans, Red Pepper and Balsamic Vinaigrette

adapted from The America’s Test Kitchen Healthy Family Cookbook

serves 4

Ingredients:

Salad:

5 oz. baby spinach

1 cup canned white beans, rinsed

1 red bell pepper, stemmed, seeded, medium diced

 Dressing:

1/3 cup extra-virgin olive oil

1/4 cup water

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons minced shallot

1 garlic clove, minced

1 teaspoon honey

1 teaspoon minced fresh oregano

1/2 teaspoon salt

1/4 teaspoon pepper

 Croutons:

4 cups 1/2-inch bread cubes (baguette, wheat, or rye)

vegetable or olive oil spray

1/4 teaspoon salt

1/2 cup grated Parmesan cheese

Directions:

1. Prepare croutons by preheating your oven to 350 degrees. Adjust oven rack to middle position. Spray the bread cubes with cooking spray and toss with salt and Parmesan cheese. Spread the bread cubes out on a rimmed baking sheet. Bake, stirring halfway, until golden brown, about 20 to 25 minutes. Let cool before serving.

2. Combine salad ingredients in a large salad bowl.

3. Whisk dressing ingredients together in a small bowl.

4. Drizzle 1/4 cup of dressing over salad ingredients and toss well. Add one cup of Parmesan Croutons and serve.