Panko is the secret ingredient that makes these crispy, oven-fried fish fillets a family favorite. The lemon-dill sauce is the perfect compliment and great for dipping. For sustainability reasons, be sure to choose Alaskan cod, or substitute halibut or even tilapia.
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails But it’s too good to be relegated to snails — after all, how often do you cook snails In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden
This recipe appears to be similar to one for stuffed mussels at some of the Chinese buffets. The only difference is the mussels are removed from the shell, chopped, & mixed with the other ingredients. They then stuff the shells with the mixture and bake them.