I worry that too many people are settling for poor quality with breaded fish. Are you eating it fried? Are you eating it prepackaged? I’ve discovered a better way -- a tastier way -- with the recipe for “Baked Catfish,” from Light and Easy Diabetes Cuisine, by Betty Marks and Gerald Bernstein. This easy recipe has you make a perfect amount of breading for your fish. My catfish (frozen) was flaky, delicious, and light.

I made soft fresh breadcrumbs by grinding a multi-grain kaiser roll in my food processor. I did use dried oregano instead of fresh. I baked the catfish for 20 minutes. Everyone, young and old, will love this fish. Do try it. This is a recipe that we all need to keep on hand.

I’ve admitted my love for quinoa. I’m aroused by the mention of it and then can’t ignore it. The recipe for “Quinoa-Stuffed Peppers,” from the February 2009 issue of Vegetarian Times, tempted me for all the right reasons. Here, the quinoa -- combined with spinach, black beans, carrots, and melted cheese -- made a wonderfully flavorful filling for the sweet bell peppers. I reduced this recipe by half, in order to use only two bell peppers (four servings).

First, you’ll need to dedicate at least 45 minutes to the prep and cooking of the quinoa/vegetable stuffing. I chose to use a Monterey Jack cheese without the spicy peppers, in the interest of my young child’s palate. I imagine any good meltable cheese will do, here. I added 2 1/2 tsp. salt and 1/2 tsp. black pepper to my stuffing mix. Once stuffed, the peppers need to bake for 1 hour 15 minutes. Indeed, this is a lot of total time to dedicate to a dish, but if you set these peppers up to cook in the background while you’re doing something else, you’ll be fine. They are very pleasant. And quinoa, as always, gives love.

Catfish Fillets (1 lb.) = $7.28
Orange Bell Peppers (2) = $3.58

RECIPES: catfish is perfect when baked; sweet peppers are thoughtfully stuffed with quinoa, vegetables, beans, and cheese
PREP TIMES: eat the catfish after 30 minutes of prep and baking; peppers will need more than 2 hours to come together
TASTES: flaky catfish is delicious and light, coated with soft breadcrumbs; nutty quinoa respectfully combines with the best qualities of spinach, tomatoes, black beans, carrots, and Monterey Jack cheese, within the sweet confines of a bell pepper

Next time I want to cook “Chicken Marbella,” from The Silver Palate Cookbook, by Julee Rosso, Sheila Lukins, and Michael McLaughlin, along with “Butternut Squash Soup II,” from Allrecipes.com. Come back to my site on Monday, May 24, to witness my delicious meal.