Pecan-Crusted Fish

Serves 4 Preparation time: 20 minutes Baking time: 30 minutes 4 firm fish fillets (5 to 6 ounces each) ¼ cup buttermilk ½ cup finely ground pecans ¾ cup bread crumbs 3 cloves garlic, pressed or minced 2 tablespoons minced fresh partsley ½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves ½ teaspoon paprika ½ teaspoon salt pinch of cayenne Preheat oven to 375 degrees; lightly oil a baking pan. Rinse the fish and place it in a shallow dish. Pour the buttermilk over the fillets. In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt and cayenne. One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan. Bake for 30 minutes or more, depending on the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork. Serve with wedges of lemon or a fruit salsa. Reprinted from Moosewood Restaurant New Classics , Copyright © 2001 by the Moosewood Collective, Clarkson N. Potter, New York, publishers.

Spicy Peanut Carrot Soup

In the cuisines of Africa and Southeast Asia, peanuts and peanut butter are a staple ingredient in sauces and condiments. Here, peanut butter is the background that offsets the spices, garlic, and sour and salty flavors in this rich and aromatic soup. Use any gourmet or commercial peanut butter or roast and grind our own peanuts into a paste. Serves 6 to 8 Yields about 8 cups Preparation time: 20 minutes Cooking time: 35 minutes 1 tablespoon canola or other vegetable oil 1 large onion, thickly sliced (about 2 cups) 2 pounds carrots, peeled and thinly sliced (about 6 cups) 1 celery stalk, thinly sliced 1 teaspoon salt 1 teaspoon Chinese chili paste* 6 cups water 2 tablespoons peanut butter (see Note) 3 tablespoons soy sauce 2 tablespoons fresh lime juice a few fresh lime wedges *Or use a fresh stemmed and chopped fresh chile and 2 minced garlic cloves. In a soup pot on medium heat, warm the oil and add the onions, carrots, celery, salt, and chili paste. Sauté on high heat for 5 minutes, stirring often. Add the water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes. Stir in the peanut butter, soy sauce, and lime juice. In a blender, purée the soup in batches. Reheat, if necessary. Serve with lime wedges. Note: If you wish, replace the peanut butter with freshly ground peanuts. Grind ½ cup unsalted roasted peanuts in a blender or small food processor and add them to the soup just before puréeing it. Variation: Try serving the soup cold. It's not your usual chilled soup candidate, but we like it! Reprinted from Moosewood Restaurant Daily Special ©1999 by Moosewood, Inc. Published by Clarkson Potter/Publishers, New York.