Recipe(tried): Fish for dinner tonight - Fish with Sauce Colbert, Risotto with Spinach, Raisins, and Pine Nuts

Dinner tonight is a piece of fresh hake (like cod) that was on sale at the local market. I always love spinach with fish, but decided to alter my usual fish-spinach-potato regimen with this menu (which is easy to make for just one!).

Fish with Sauce Colbert
Serves 4
This isn't really the traditional "Sauce Colbert", but it is easy and very tasty.

4 fish fillets - 6 oz. each
1/2 cup flour
2 beaten eggs (use 4 egg whites, if desired - I use the powdered "Just Whites" prepared as directed)
3 cups fine, soft bread crumbs (use leftover bread and grind in a food processor, blender, mini chopper or even grate on a box grater)
salt and pepper
4 tbsp canola oil
2 tbsp butter

For sauce:
6 tbsp butter
1 tbsp lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Large pinch of salt (not too much, the Worcestershire is salty)
Freshly ground black pepper
2 tbsp minced fresh parsley
optional: 2 tsp. rinsed capers, minced unless very tiny

Season the flour with salt and pepper. Coat the fish in flour, shaking off excess. Dip into egg and then coat with breadcrumbs. Heat the oil in a large frying pan until hot, then add the 2 tbsp butter to melt. Add the fish right away so that the butter doesn't burn. Cook the fish on both sides until fish is cooked and crumbs are golden brown - cook on medium-high heat so the coating crisps without overcooking the fish inside - just watch so the coating doesn't burn. This should only take about 6-8 minutes total.

In a separate small saucepan, melt butter and add remaining sauce ingredients. Simmer on very low heat for a few minutes to blend flavors (can be done in the microwave) and drizzle over fish filets.

(Note: this sauce is also excellent over steaks - just omit capers.)

Risotto with Spinach, Raisins, and Pine Nuts
From Madhur Jaffrey's World Vegetarian cookbook

4 cups broth (either chicken or vegetable)*
3 tbsp olive oil
2 tbsp pine nuts
1/2 of a small onion, finely chopped (about 1 oz.)
1 tbsp raisins (golden raisins are beautiful here)
10 oz. fresh spinach, well washed, patted dry, and cut into fine ribbons
1 cup risotto rice
1/4 tsp. ground cinnamon
1/2 cup grated Parmigiano Reggiano cheese
1 tbsp unsalted butter, cut into small pieces

Heat stock and keep it hot over very low heat.

Put the oil in a large, heavy (nonstick is great) frying pan or saut pan and set over medium-high heat. When hot, add the pine nuts. Stir and fry them until they are lightly-golden brown. Remove with a slotted spoon and set aside. Now add the onion. Stir and fry for a minute, then add the raisins. Stir a few times and then add the spinach. Stir and fry the spinach for 3 to 4 minutes. Add the rice and cinnamon. Stir and fry for another minute. Now pour in a generous ladleful of the stock. Turn the heat to medium. Keep stirring the risotto. When the stock has been absorbed, add another ladleful. Keep doing this until all the stock has been used up and the rice has cooked for at least 22 minutes. By this time it should be just done. Cook another minute or so to absorb the last of the liquid. Now add the cheese and butter. Stir until the cheese and butter have melted and have disappeared in the rice. Turn off the heat. Let the risotto rest for a minute or two, then stir and serve, sprinkling the pine nuts over the top.

*You will almost assuredly hate the risotto if you make it with canned chicken broth! I promise! It is salty and your dish will taste like something you remember from the school cafeteria. Use homemade stock (so easy) or a homemade veggie stock (also so easy) to make risotto.