Serves 4

Some helpful hints for cooking fish.  First, certain fish are better on the grill, others baked or sautéed.  As a general rule, steak fish such as tuna, swordfish, mahi, and shark are great for the grill.  Fish such as halibut, cod, thin pieces of salmon, catfish and bass are better baked, or if thin enough, cooked in a pan.  Probably the most common mistake made, is over cooking your fish.  When in doubt, don’t just cook it longer.  Get yourself a thermometer and check the internal temperature, which should be 160.  Finally, a quick and simple way to add flavor to your fish is to marinade it with your favorite Italian dressing.  Fish flavors tend to be subtle so a little marinade goes a long way.

Ingredients

• 1 cup cashews
• 1 cup oyster cracker
• 1 ½ teaspoon rubbed sage
• 4 salmon filet
• ½ cup buttermilk
• 1 tablespoon olive oil

Method

In a food processor place cashews and crackers and blend until uniformly crushed.  Be careful not to over process – mixture should be mealy, not a paste.  Stir in sage by hand.  In a hot pan over medium-high heat, pour oil.  Dip one filet halfway into buttermilk, then press into cashew mixture.  Carefully place in pan, crust side down.  After about two minutes crust should be golden.  Turn piece over and cook about two minutes more, then remove fish from pan and set on a sheet tray.  Repeat process with remaining salmon pieces.  Place all four pieces in a 400 oven for 6-7 minutes, depending on thickness. 

I like to serve this with rice and seated greens.