Grams Made Quick Fish Chowder

Grams must admit that the idea of fish stew has never really appealed to me.  But, I found this recipe in an old issue of  Martha Stewart's Everyday Food magazine and decided to try it.  I've been making it pretty regularly for the past few years.  It's very quick and delicious and it's all done in the microwave.  And unlike most stews, it doesn't make a huge pot of stew.  It serves 4. 

4 slices bacon, cut into 1/4 inch pieces
1 small onion, chopped
1 small orange or yellow bell pepper, chopped
1 celery stalk, halved lengthwise and thinly sliced
1 baking potato, peeled and cut into 1/4 inch cubes
Coarse salt and ground pepper
1 can (14.5 oz.) diced tomatoes in juice
1 bottle clam juice
2 skinless cod fillets (6 to 8 oz. each)
2 tablespoons chopped fresh parsley

Place bacon and onion in a 2-quart microwave-safe dish with a lid.  Microwave on high, uncovered, until bacon is crisp, 6-9 minutes.  Stir in bell pepper, celery, and potato; season with salt and pepper.  Cover, and microwave on high until celery is crisp tender, 5-7 minutes.  Add tomatoes (with their juice) and clam juice; cover, and microwave until liquid is hot, 2 to 3 minutes.

Season fish with salt and pepper; place in dish on top of vegetables.  Cover and microwave on high until fish is almost cooked through, about 4 minutes.  Let stand, covered, 5 minutes to finish cooking.  Flake fish with a fork, and add parsley; stir to combine chowder.

Grams Made Easy Baked Cod

1 1/2 cups plain breadcrumbs
1/2 cup fresh parsley
2-3 garlic cloves
zest of one lemon
3/4 teaspoon coarse salt
4 (6-8 ounce) cod fish fillets
Olive oil

Preheat oven to 400. Line your pan with aluminum foil and lightly brush with olive oil or spray with cooking spray.

Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate. Brush top of each fillet with olive oil. Press fillet into the crumb mixture.

Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.

Grams Made Salmon with Lemon-Dill Butter

My sister-in-law gave us seven or eight large salmon fillets. We love salmon, but there are only two of us, so I had to get creative after a few weeks. I don't remember where I found this recipe, but it's easy and yummy.

4 salmon fillets (skinless)
Olive oil
4 Tablespoons butter, softened
1 teaspoon dried dill weed
1 Tablespoon lemon juice

In food processor, combine butter, dill and lemon juice and process until blended stopping to scrape sides when needed. Set aside.

Coat salmon fillets with olive oil and cook 5 minutes on George Foreman grill or 4-5 minutes on each side under broiler.

Serve salmon with one dollop of lemon-dill butter.