Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar
Grate 1 teaspoon peel from orange Cut off remaining peel and discard

Cut orange into 1/2−inch pieces Mix orange pieces, peel and mint in small bowl Heat 1/2 tablespoon oil in heavy large skillet over medium heat Add onion, then vinegar Toss until just heated through, about 1 minute Add onion mixture to orange mixture (do not clean skillet)

Season relish with salt and pepper

Sprinkle fish with salt and pepper Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium high heat Add fish and sauté until crisp outside and just opaque in center, about 4 minutes per side Transfer fish to plates; top with relish.

Roasted Chicken with Pear Glaze

1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)

PREPARATION:
Wash chicken and pat dry. Season all over with the herb and garlic seasoning mixture and salt and pepper. Put celery chunks and onion quarters in the chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone.

Roast at 375° for 1 hour and 15 minutes.

Combine pear preserves or peach preserves with white wine or fruit juice. Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°.

Penne Spring Pea Salad

Makes 6 servings
Serving Size 1 cup
• 1/2 pound penna rigate or medium pasta shells, cooked and cooled
• 1 1/2 cups fresh or thawed frozen green peas, cooked
• 1 large yellow or red bell pepper, sliced
• 1/2 cup sliced green onions and tops
• 1 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/2 cup red wine vinegar
• 1/4 cup minced parsley
• 2 teaspoons drained green peppercorns, crushed (optional)
• 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL
• 1 dash pepper

1. Combine pasta, peas, bell pepper, and green onions in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns, and Equal.
2. Pour dressing over salad and toss to coat; season to taste with pepper.