Necessity Being the Mother of Invention

Every now and then I get the urge for Stacy's "Simply Naked" Pita Chips.  They satisty that urge to crunch and with the addition of sea salt, have just the right amount of flavor. 

While deciding on what to do with my Orange Roughy filets...rather, filet....for dinner tonight, I thought that "crunch" might be great on the fish.  So I crushed a few chips, dipped the filet in beaten egg, coated it with the crumbs, and sauteed in a little olive oil and butter.  When just about cooked through and nicely browned on both sides, I squeezed a slice of fresh lemon juice over the fish and poured about a tablespoon or two of Pinot Grigio to deglaze the pan. 

What to accompany said filets?  Oven baked sweet potato fries and sauteed Brussels sprouts with just a hint of butter and minced garlic.  The Roughy flaked beautifully...it remained moist, and the outside crunchy coating was a delicious and interesting contrast.

I ended the yummy meal with an oversized scoop of Haagen-Dazs Toasted Coconut Sesame Brittle ice cream.  That's a post in itself.  Wow....is that ever a delicious flavor combination. 

Mango Sorbet with Raspberry (Melba) Sauce

It's hot here at the Jersey Shore, so here's a quick and easy iced dessert for the dog-days of summer.

Sorbet*:
4 ripe mangos, peeled and seeded
1 cup sugar
1/2 cup water
Fresh Mint

Raspberry (Melba) Sauce

For Sorbet:
Puree mangos in a food processor. Set aside.
Bring sugar and water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves. Cool. Combine mango puree and cooled syrup. Pour into an 11" x 7" x 2" freezer-safe dish, and freeze until frozen, stirring about every 30 minutes. Spoon or scoop into dishes. (This looks pretty in Margarita glasses or other glass bowls). Ladle Melba sauce over sorbet, and garnish with fresh mint.

Melba Sauce:
1 cup raspberries
1/4 cup sifted confectioners' sugar
1/2 Tablespoon of fresh lemon or lime juice
1/8 cup orange juice

Puree' all ingredients in a food processor or blender; strain to remove seeds; serve.

*Mango Sorbet recipe can be found in my cookbook, Bill of Fare, located at: http://www.billoffarecookbook.com/