The Ojai Cook Mask for Fish

Ingredients

8 ounces salmon, whitefish, sea bass, trout, etc.
2 ounces Garlic & Herb Lemonaise^® or Bite Back Tartar Sauce^®

Directions

Generously coat top and sides of fish.
Preheat broiler to high. Broil or grill 6 minutes per inch (no need to turn).
Baste with pan juices. When cooking is complete, let rest 3 minutes.
Garnish with chopped cilantro or parsley. Fish will be crispy and moist.

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Imitation Crab Salad

with Lemon and Parsley

Serves 4

Ingredients

16 ounce package imitation crab – flake style
1 tablespoon fresh squeezed lemon juice
¼ cup sour cream
¼ cup Lemonaise Light^® or Bite Back Tartar Sauce^®
2 tablespoons Italian parsley, chopped
½ cup red onion, sliced
½ cup celery, coarse cut
¼ cup capers (optional)
garlic, chopped - to taste
salt & pepper - to taste

Directions

In a large mixing bowl combine crab, sour cream, Lemonaise Light^®, lemon juice, parsley, red onions, celery and capers. Mix well. Season with garlic and salt & pepper, to taste. Mix well again. Chill and serve.

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Spicy Tomato Chutney

with Fresh Mint and Basil

Yields 2 cups

Ingredients

1 cup Sassy Seafood Sauce^®
½ cup chopped, pitted black Kalamata olives
½ cup golden raisins, soaked and drained
2 cups fresh Italian parsley (leaves only)
2 tablespoons fresh chopped mint or basil, or one of each

Directions

Mix all ingredients and refrigerate for at least 24 hours to let flavors meld.

Serving Suggestions and Other Ideas

Great as a relish for pork, cold roast beef, hamburgers, and ribs. Cover an 8 ounce brick of cream cheese with the chutney and serve with crackers or blue corn chips. Chutney makes a wonderful hostess gift.

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