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Seafood Napoleon

2 large sweet potatoes, peeled and sliced into 1/8 inch rounds

1 pound baby spinach

12 oz of your choice of fresh fish, cut into 4 3 ounce portions

1 small onion, diced finely

1 small onion, sliced

2 Tbsp fresh garlic, minced

3 Tbsp fax seed oil (Extra virgin olive oil can be substituted)

1 cup whole wheat flour

1 lemon

1/4 cup olive oil

1 tsp ground cinnamon

Salt and freshly ground pepper

8 basmati rice cakes

Basmati Rice Cakes

2 cups basmati rice

3 cups chicken stock

1 1/2 Tbsp olive oil

1 1/2 Tbsp finely chopped garlic

3 Tbsp finely chopped onion

Salt and white pepper to taste

1 Tbsp olive oil

3/4 cup finely diced onion

1/4 cup scallion, diced

6 egg whites

Salt and white pepper

Olive oil, as needed

Preheat the oven to 350°F. In a large oven proof saucepan, heat the oil over medium heat and add the rice. Stirring constantly, cook until the rice is translucent, about 3 minutes. Add the garlic and cook until golden brown. Add the onion and cook until translucent. Season with the salt and pepper and add the chicken stock. Bring to a boil, remove from heat, cover and place in the oven. Cook until the rice has absorbed all the water, about 30 min. Remove and spread rice out in a thin layer on a baking sheet.

Cool to room temperature, then place in the refrigerator for 1-2 hours until cold. In a medium sauté pan, heat 1 Tbsp. of oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Set aside to cool. Remove the rice from the refrigerator and, using your hands, break up any clumps of rice and place in a large mixing bowl. Add the onions to the rice, together with the fresh scallion and egg whites. Mix together and season with salt and pepper to taste. In a large skillet, combine olive oil and heat over low heat. Drop portions of the rice mixture from a spoon and press down to about 1 inch thick by 3 inches in diameter. Cook until brown on both sides and cooked through, about 3-4 minutes per side. Serves 4, Makes 8 cakes


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In a large skillet heat 1 Tbsp of flax seed oil, add the diced onions and garlic, cook until translucent, about 1-2 min. Add the baby spinach and cook until wilted and almost all of the water has evaporated, about 4-5 minutes. Reserve. In a steamer place the sweet potatoes over boiling water. Cook until fork tender about 3 min. Reserve. Marinade your fresh fish portions in the juice of a lemon (do not over marinate) about 5 minutes. Season with salt and pepper. Dredge each piece of fish in whole wheat flour; shake off any excess flour. In a large skillet, heat the remaining 2 Tbsp of flax seed oil. Place the fish portions in the pan, paying special attention as whole wheat flour browns very quickly, about 2 min. per side. Reserve. Toss the sliced onions in the whole wheat flour. Shake off excess flour. In a sauce pot, bring the olive oil to 350°; place the coated sliced onions into the oil cooking until golden brown, about 2-3 minutes.

Carefully remove from oil and place on paper towels to absorb excess oil. Reserve.

To Assemble: Place one rice cake in the center of a plate. Top with 1/4 of the sweet potatoes, fanning it out to cover the cake and is about as high as the rice cake. Sprinkle with cinnamon. Top with a second rice cake. Top with sautéed spinach. Top the spinach with the seared fish. Top with fried onions. Serves 4