Free The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld Page A

( 1 / 4 tsp. + 1 / 2 tsp.)
    4 skinless halibut fillets (6 oz. each, about 1 inch thick)
    1 lemon
    Tools needed: large bowl, cutting board, salad spinner, measuring spoons, chef’s knife, rimmed sheet pan, kitchen timer, paring knife.
    * How-to:
    Smash and peel garlic
    Check when fish is done
Don’t Panic: Checking for doneness and smashing garlic are two things in your wheelhouse.
     
    1.   Heat the oven (with the oven rack in the middle) to 425°F. Smash and peel the garlic * and rub a rimmed sheet pan with it, then discard. Put the spinach in a salad spinner, wash , and spin dry. Transfer to a large bowl and toss with 1 T. of the oil and 1 / 4 tsp. of the salt. Spread evenly on the pan.
     
    2.   Wash the halibut and pat dry with paper towels. Drizzle the remaining 1 / 2 tsp. oil over the fish ( 1 / 8 tsp. over each piece) and rub to coat both sides. Measure the remaining 1 / 2 tsp. salt, then pinch and sprinkle over the tops. Place on top of the spinach.
     
    3.   Wash the lemon. Cut off the ends and slice the lemon into 8 rounds. Top the fish with 2 lemon rounds each. Bake until the halibut flakes easily when pierced with the tip of a paring knife, 10 to 15 minutes. * Serve with the spinach.
     

Hoisin Halibut
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 25 minutes | SERVES: 4
     
    I can get anyone to eat anything in my house if it’s made with hoisin sauce. This sweet and tasty condiment is easily found in any general grocery store.
     
    1 / 4 c. hoisin sauce
    1 T. low-sodium soy sauce
    8 scallions
    1 T. e.v. olive oil
    4 pieces skinless halibut fillet (6 oz. each, about 1 inch thick)
    Tools needed: cutting board, paring knife, small bowl, measuring cups and spoons, large baking dish, aluminum foil, kitchen timer.
    * How-to:
    Trim scallions
    Check when fish is done
Don’t Panic: To check for doneness, you know by now to stick the tip of your paring knife in lightly to see if the fish flakes easily.
     
    1.   Heat the oven (with the oven rack in the middle) to 425°F.
     
    2.  In a small bowl, combine the hoisin and soy sauce.
     
    3.   Cut off the roots from the scallions and peel off the outer membrane. * Wash. Cut off and discard about 2 inches from the dark green tops. Use the tip of your paring knife to cut the scallions down the middle lengthwise. Place in a large baking dish. Drizzle with the oil and toss to coat evenly. Arrange in a single layer.
     
     
    4.   Wash the halibut and pat dry with paper towels. Place the halibut on top of the scallions. Spoon and spread the sauce evenly over each piece. Cover the dish with foil so it’s airtight. Bake until the halibut flakes easily when pierced with the tip of a paring knife, 10 to 15 minutes. * Serve with the scallions.
     

CRISPY SHRIMP
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 25 minutes | SERVES: 4
     
    These get eaten the minute they hit the table at my house. It’s similar to scampi but way easier and more healthful. Don’t pass this one by (unless you don’t like shrimp).
     
    1 lb. (about 20) large shrimp (thawed if frozen; see here )
    3 / 4 c. panko (Japanese-style) bread crumbs
    2 T. e.v. olive oil
    1 tsp. dried oregano
    1 / 2 tsp. smoked or sweet paprika
    1 / 2 tsp. kosher salt
    1 / 4 tsp. freshly ground black pepper
    1 lime, quartered
    Tools needed: measuring cups and spoons, large bowl, rimmed sheet pan, kitchen timer.
    * How-to:
    Peel and devein shrimp
Don’t Panic: Peeling the shrimp takes a couple of minutes. If you don’t want to do this, buy them already peeled and deveined (but be aware that it’s a little more expensive that way).
     
    1.   Heat the oven (with the oven rack in the middle) to 400°F. Peel and devein the shrimp if the shell is on; leave on the tails. * Rinse the shrimp, making sure that the dark line (the vein) is removed.
     
    2.  In a large bowl, combine the panko, oil, oregano, paprika, salt, and pepper (about 12 turns on a pepper mill). Add the shrimp to the bowl and toss to coat, pressing the bread crumbs