red snapper fillets red snapper fillets, 6 to 8 ounces each, patted dry

Black pepper

2.

teaspoons teaspoons ground coriander ground coriander .

cup cup cornstarch cornstarch, for dusting (eyeball the amount on a plate)

Vegetable oil, for shallow frying, plus 2 tablespoons, twice around the pan

2.

medium medium zucchini zucchini, cut into sticks about 3 inches long and inch wide

6.

scallions scallions, cut into 3-inch pieces, then thinly sliced lengthwise

2-inch piece fresh ginger fresh ginger, peeled and grated or minced

4.

garlic cloves garlic cloves, chopped

2.

pinches pinches red pepper flakes red pepper flakes

1.

cup cup duck sauce duck sauce, from the Asian foods aisle

2.

limes limes, one juiced, one cut into wedges

Cut off the ends of the beets and stand them upright on a cutting board. Peel each beet in strips, cutting it from top to bottom and turning the beet as you trim. Then slice the beets inch thick and place the slices in a pot. Cover them with water, bring the water to a boil, and add salt. Cook the beets for 5 minutes, drain them, run them under cold water and pat them dry. Slice them into -inch-thick sticks.

While the beets cook, score the skin of the fish fillets by making a few shallow parallel cuts. The skin will get crispy and delicious, and scoring it will keep it from curling. Season the snapper by sprinkling some salt and pepper and the coriander evenly over the flesh side of the fillets. Pour out the cornstarch in a shallow dish. Dust the fish on both sides with cornstarch. Discard the excess.

Cover the bottom of one large nonstick skillet with a -inch layer of oil. Turn the heat on high. Add 2 tablespoons of oil to a second skillet and heat it to high as well.

When the oil ripples in the first skillet, add the fish fillets and cook them for 3 to 4 minutes on each side, until they are crisp and firm.

To the second hot skillet, while the snapper cooks, add the zucchini and stir-fry for 3 to 4 minutes, then add the beets, scallions, ginger, garlic, and red pepper flakes and cook them for a minute or two more. Add the duck sauce to the pan and heat through, glazing the veggies. Add the lime juice to the skillet and remove the skillet from the heat. Serve the fish over the veggies and pass the lime wedges at the table.

EXPRESS LANE SHOPPING LIST.

- [image]3 medium to large beets beets, yellow, orange, or red - [image]4 red snapper fillets red snapper fillets, 6 to 8 ounces each - [image]1 box cornstarch cornstarch - [image]2 medium zucchini zucchini - [image]1 bunch scallions scallions - [image]2-inch piece fresh ginger fresh ginger - [image]1 jar duck sauce duck sauce, from the Asian foods aisle And make sure you have the following On Hand: - Salt - Black pepper - Ground coriander - Cornstarch - Vegetable oil - Garlic - Red pepper flakes - Limes

Deluxe, Divine Chicken Divan This dish is what I call a "Retro Metro." Back in the day, Chicken Divan-poultry, poulet sauce, broccoli, and mushrooms-was a continental cuisine staple. As a special treat, my mom would take me to NYC to the Magic Pan for Chicken Divan Crepes. This is an easy cosmopolitan update on the classic. The broccoli is swapped out for asparagus and the preparation time is reduced. Enjoy!

4 SERVINGS.

cup cup sliced almonds sliced almonds, a couple of handfuls

1.

quart quart chicken stock chicken stock

Zest of 1 lemon

3.

to 4 fresh to 4 fresh thyme sprigs thyme sprigs

4.

tablespoons ( stick) tablespoons ( stick) butter butter 1.

cups cups white rice white rice

8.

chicken breast cutlets chicken breast cutlets

Salt and and black pepper black pepper

1.

teaspoon teaspoon poultry seasoning poultry seasoning, palmful

2.

rounded tablespoons plus about cup rounded tablespoons plus about cup all-purpose flour all-purpose flour

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan