4 Pita Breads
Oil to coat
1 can of White Tuna
4 slices of Mozzarella
4 slices of Tomato
4 tsp Fresh Basil
Pepper to taste
-Place the 4 pitas on a baking sheet
-Lightly coat each pita with the oil
-Place cheese then tomato on each pita
-Sprinkle with basil and pepper to taste
-Bake for 10 minutes until cheese bubbles
Note: Can be cooked in an indoor grill if the pita is folded in half
-Arrange onion over butter and lightly season with lemon pepper
-Sprinkle half of the onions and almonds
-Arrange fish in single layer over veggies
-Top with remaining ingriants and season with spices
-Fold foil along sides and seal tightly
-Let package cook for about 11 to 15 minutes (indoor or gas grill with both work, but cooking time may differ)
3/4 lb of Largemouth Bass
fillets, 6 oz each, skinned
Butter or Margarine
4 thin Red Onion Slices
2 tbsp sliced Almonds
1/4 cup of Green Onions
Salt, Lemon Pepper, Paprika for
seasoning
-Cover and simmer for about 3 minutes until the onion is tender
-Arrange fish fillets in onio mixture and add peppers
-Cover and simmer over Medium heat 4 to 6 minutes for each 1/2 inch thickness of fish or until fish flakes when tested with a common fork
-Remove fish and plate
-Combine cornstarch and water
-Add to pan juices (onion, peppers, etc.)
-Cook until thickened and bubbly
-Spoon atop of fish and garnish with lemon; serve
4 4-oz Fish Fillets
3/4 cup Chicken Broth
1 medium Onion, sliced into rings
3/4 tsp of Dried Oregano
1/2 tsp of fine Lemon Zest
1 tbsp Lemon Juice
1 Clove Garlic, minced
3/4 cup Green Pepper, bite size
3/4 cup Red Pepper, bite size
1-1/2 tsp of Cornstarch
1 Lemon, sliced and halved
1 tbsp Water
