The recipe in this news item was mentioned in People & Places
(page 8) of the February 2009 issue of
Chef Magazine.

Members of the American Dietetic Association’s (ADA) Food and Culinary Professionals (FCP) practice group participated in a 2008 “Fast, Fresh & Flavorful” recipe contest sponsored by CanolaInfo. Cash prizes were awarded to the top three submissions that were both healthy and delicious.

Criteria for the contest recipes were that they must include at least 2 tablespoons of 100-percent pure canola oil, use 12 or fewer ingredients that are readily available and be low in calories, total and saturated fat, sodium and cholesterol per serving.

Linda Simon, personal chef and registered dietitian in Janesville, Wis., won the grand prize with her “White Fish with Herb Duxelle” (recipe below). She received an all-expense paid trip to the ADA annual meeting and $1,000 for her fish and veggie creation made with canola oil. Her award was announced at the FCP reception on Oct. 26 at the Cooking and Hospitality Institute of Chicago.

“Canola oil is my go-to oil,” Simon said in a press release. “I use it for baked goods, entrées and even healthy treats. Its neutral flavor easily combines with everything. And since it has a healthy fat profile, I feel great about choosing canola oil.”

Runners up in the contest were registered dietitians Kristina Keilson of The Woodlands, Texas, and Kim Galeaz of Indianapolis, Ind. Keilson won the best vegetarian entrée with her “Barley and Carmelized Veggies” recipes. Galeaz topped the side dish/snack food category with her “Asian Sweet and Sour Bean Salad.” They each received $500. All contest winners had their recipes published in the 2009 CanolaInfo calendar and online.

White Fish with Herbed Duxelle
Linda Simon, RD and personal chef, Janesville, Wis.
Image courtesy of CanolaInfo

Yield: 6 servings

1 package (8 oz.) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 T. chopped fresh parsley
1 t. chopped fresh thyme
Salt and pepper, to taste
3/4 c. dry breadcrumbs
2 T. canola oil
1 can (14 oz.) crushed tomatoes
1 T. balsamic vinegar
1 1/2 lbs. white fish

Method (1) In a food processor, mince mushrooms until finely chopped. In a large dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes. (2) Remove mushrooms from heat, and add shallots, green onions, parsley, thyme, salt, pepper, breadcrumbs and canola oil. Mix well. Set duxelle mixture aside. (3) Spread crushed tomatoes in a lightly oiled 9x13" baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets. (4) Bake in 400°F oven for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned. Nutritional analysis based on 6 servings: calories 240, total fat 8 g, saturated fat 1.5 g, cholesterol 55 mg, sodium 350 mg, carbohydrate 17 g, fiber 2 g, protein 27 g