Enjoy Nature's Sweet Catch

Coating:

• 3 tablespoons sugar

• 1 tablespoon cinnamon

• Prepared butter pecan ice cream

Instructions:

• Preheat oven to 400 F.

• Line rimmed baking sheet with parchment paper. Spray lightly with butter-flavored cooking spray.

• Mix together sugar, butter, shortening and eggs in a large bowl until fluffy. In a second bowl, stir together flour, cream of tartar, baking soda and salt, then gradually stir into sugar mixture until well incorporated to form dough. Chill for 30 minutes.

• In a small bowl, mix together sugar and cinnamon for coating the dough.

• Measure a quarter-cup cookie dough in hands, lightly squeezing together and rolling into a ball.

• Roll ball into the coating mixture and place on the prepared baking sheet, allowing 1 inch between cookies. Reserve remainder of the coating mix.

• Bake cookies 10-12 minutes. Remove from oven when slightly golden on the edges. Allow cookies to cool on baking sheets.

• Soften ice cream and spread a spoonful on the bottom of one cooled cookie. Top the ice cream with a second cookie, and press ice cream edges into the remaining coating mix.

• Place monsterdoodle ice cream sandwiches in the freezer to harden. Sandwiches can be individually wrapped in foil and stored in the freezer up to two weeks if not eaten within a few hours.

White Wine Sauce:

• 1 clove garlic, minced

• 6 tablespoons onion, finely chopped

• 1 teaspoon olive oil

• 1 teaspoon red pepper flakes

• ½ teaspoon each salt and pepper

• 4 tablespoons cornstarch

• ½ cup water

• 1 cup white wine or vegetable broth, if desired

Instructions:

• Preheat oven to 400 F.

• In a shallow dish, mix together breadcrumbs, corn flakes, flour, salt and pepper. In a second dish, mix eggs and milk.

• Coat each fish filet with egg mixture and then the flour mixture. In a skillet coated with cooking spray, fry coated fish filets 2-3 minutes on each side, or until breading is set.

• While fish is frying, mix together peppers, carrots, potatoes, garlic and onion.

• Generously spray a rimmed baking sheet with cooking spray. Spread vegetables onto the baking sheet, and stir to coat. Place in oven, stirring every 15 minutes until carrots are softened.

• Once the vegetables have softened, add fried fish filets on top, and roast fish and vegetables 5 minutes or until vegetables are slightly charred. Reserve the skillet.

• While roasting, mix together cornstarch and water until no lumps remain.

• Remove baking sheet from the oven and allow to rest.

• In the skillet, cook onion and garlic in oil on medium heat until fragrant and translucent. Add red pepper flakes, salt and pepper.

• Add in wine, stirring to incorporate. Allow wine to heat and evaporate, approximately 3-4 minutes. Stir in enough cornstarch mixture to thicken the sauce to desired consistency.

• Serve roasted fish and vegetables with sauce. If desired, prepare buttered noodles or rice and serve fish and vegetables on top.