Scrumdillyicious Halibut Fish Sticks with Dill-Caper Tartar Sauce

Halibut Fish Sticks with Dill-Caper Tartar Sauce (click here for the recipe at the Bon Appetit website) from the June 2010 issue of Bon Appetit was a fabulous and quick weeknight dish.
   The sauce, comprised of mayonnaise, fresh dill, capers, chives, chopped pickles and pickle juice, is a salty delight.
   The halibut is prepared by cutting fillets into strips, coating them with egg then panko (these are Japanese breadcrumbs; many large supermarkets have this in their bakery or Asian cooking section), and cooking in a bit of olive oil.
   Enjoy with the sauce, although you can't really dip the sticks whole; you'll need to cut them and dip them.
   There's a few recipes in this issue of Bon Appetit that I'm looking at to try. You can click on the links to see the recipes.

- Roasted Apricots with Honey Vanilla Creme Fraiche
- Muffuletta Hot Dogs
- Raspberry Smash (a luscious-looking vodka and champagne cocktail using fresh raspberries)
- Lime Tart with Blackberries and Blueberries
- Leland Palmer (a cocktail using jasmine tea, gine, limoncello, lemon juice and grapefruit juice; name is inspired by a character on Twin Peaks)

Little round green things (in a delicious dish!)

On Monday, May 31, my husband and I made a delicious and quick weeknight dish, Turkey Scallopini with Capers and Lemon (click here for the recipe at the epicurious.com website)  from the February 2000 issue of the late, great Gourmet magazine.
   This dish calls for capers, little round green things (insert joke here) found in bottles usually found in the condiments section of supermarkets. They taste a little like pickles.
   Although I'd classify this dish as family-friendly, some may not like the capers. Fear not -- they can be brushed off the servings of those who don't like them, and dinner can resume.
   This easy-peasy recipe calls for dredging turkey cutlets (sometimes directly labelled turkey scallopini at the supermarket) in flour and cooking in oil.
   After the turkey is removed, garlic is cooked, and chicken broth added and the mixture boiled down. Lemon juice, capers and parsley are added to this simple sauce. The turkey is put back the pan and cooked for a moment. Voila.
   Be sure to pour the sauce from the pan over the turkey when you've served it. You won't want to leave a drop behind.