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14 Independent & Free Press,Thursday, April 21, 2011 DIRECTORY BOOKKEEPING & TAX PREPARATION START What's Cookin': Fish and chips is a simple easy-to-do favourite dinner Happy Easter weekend everyone! Gerry and I thought a little fish recipe might be appropriate, since many of you will be eating fish on Good Friday-- and the rest of us just might be interested in getting in a tasty fish dish sometime soon! I am a fish and chips lover--but not the battered and deep fried kind. So today we've shown you a photo of pan-seared tilapia, homemade fries and chipotle mayonnaise. The only thing you really need a recipe for is the chipotle mayonnaise-- so that's what you've got. As for the fish and chips-- it's simple! Rinse and pat dry one fish filet per person. Heat a non-stick pan with a drizzle of oil. Get it nice and hot. Season fish with salt and pepper on both sides. Add fish to the hot pan and sear until you have good colour on that side, flip and sear on the other side, then pop the whole pan into a preheated 400 degree oven until the fish is done. Just remember 8-10 minutes of cooking time per inch of thickness. So most tilapia filets will only take about 6-8 minutes. By the time you sear on both sides, it really only needs about 4 minutes in the oven. Once the fish comes out, sprinkle with some chopped fresh herbs--chives are nice. As for the chips, russet potatoes work At Yorkshire Enterprises: Pick-Up & Delivery Available. Call to arrange a meeting. Your return is completed by tax professionals with more than 40 years of combined experience. You get our assurance of accuracy and maximum tax savings. Your return can be done while you wait. EFILE services are available. Personal and Corporate Tax Return Service FREE Pick-Up & Drop-Off of all Documentation Accounting & Bookkeeping Services for Small-Medium Size Businesses Daily, Weekly, Monthly, Quarterly & Yearly Services Lori Gysel & Gerry Kentner nicely-- or whatever kind of potatoes you have in the house. To peel or not to peel-- that is the question. It's much easier not to peel and we like the skin, but it's up to you. Slice potatoes into long strips and then make sure they are dry, pat with a paper towel if necessary. Then toss in olive oil and sprinkle with coarse salt. Bake on a baking sheet--DO NOT pile up. If necessary, use more than one pan. Make sure they are well spread out. Then bake in a preheated 400 degree oven for anywhere from 15-45 minutes, depending on how many pans you are making and how thick your strips of potato are. Toss once during cooking-- they should be quite crispy on one side before you flip them. Serve the fish and chips with a heaping serving of the chipotle mayonnaise-- it is delicious! Have fun and keep cooking! Email questions and comments to whatscookin@independentfreepress.com TAXES INVESTMENT Call us at 416-845-0471 Email: info@numbersource.ca Visit: www.numbersource.ca A Wealth of Investment Expertise in Halton Hills. ·Retirement Planning, RRSPs, RRIFs ·Mutual Funds, Stocks, Segregated Funds ·GICs, Bonds ·Fee-based Managed Accounts R. Scott Becksted, BES Wealth Advisor Sarah, Marion, Joanne & Christine Yorkshire Enterprises Inc. Located at: Knolcrest Centre 360 Guelph St., Unit 47 Georgetown, ON L7G 4B5 Call: 905-873-2697 Email: info@yorkshirent.com www.yorkshirent.com 905-873-6640 or 905-796-5024 Toll Free: 1-800-263-2454 Fax: 905-450-6343 scott_becksted@scotiamcleod.com www.advisors.scotiamcleod.com/sbecksted ScotiaMcLeod is a division of Scotia Capital Inc., a member of the Scotiabank Group. Chipotle Mayonnaise Makes 1 3/4 cup Ingredients · 1 head garlic · 1 tsp olive oil · 1 cup Hellman's mayonnaise · 1/2 cup sour cream · 1/2 lime, squeezed · 1 chipotle pepper plus 1 tsp of the adobe sauce they are canned in · salt and pepper to taste ACCOUNTANTS Graeme Goebelle, FCA (retired) A. Brian MacAdam, CA, CFP Melanie McCracken, CA Tracey Bastedo, CA L. Jennifer C. Nixon, CGA, CA 35 Main Street South Georgetown, Ontario L7G 3G2 David Alexander, Anne R. Starret, Sean Ashbee, Melanie Appleyard, CA CA CA CA Method Cut garlic head in half and drizzle olive oil over both halves of the exposed garlic. Place in tin foil and roast in a preheated 400 degree oven for approximately 30 minutes or until garlic is soft and golden brown. Combine all other ingredients in a food processor. Squeeze garlic cloves into the processor. Puree until smooth. Taste for heat-- add more chipotle pepper or adobe sauce if you required more heat. Taste for salt and pepper. Refrigerate until ready for use. Tel: (905) 877-5155 Fax: (905) 877-5905 Toll Free: (866) 554-2030 www.gmallp.com Upcoming dinners to aid local groups Louisiana Jambalaya Dinner will be held on Friday, April 29, 6 p.m. at Norval United Church. At 7:30 p.m., there will be a concert by indie/folk artist Bri-anne Swan. Tickets are $10 dinner/$10 concert, for adults or $5 dinner/$5 concert for children under 13. Email louisianadinner@yahoo. com to reserve tickets. Fundraiser to send team next month to New Orleans to help build a Habitat for Humanity home. *** Acton Rotary Club will host their Annual Gala Dinner and Auction Sale at Blue Springs Golf Course on Friday, April 29. The evening will start with cocktails and viewing of auction items at 5:30 p.m. A roast beef buffet dinner will be served at 6:30 p.m. Following dinner Kevin McArthur will conduct the live auction. A silent auction, a draw boxes table and door prices will also be part of the evening. Tickets $40 single or $75 per couple are available from any Acton Rotarian or Brian Robertson, 519-853-1653 or dbrobert@sympatico.ca. MALLS ARE FOR SHOPPING . . . ACCOUNTANTS NOT FOR TAXES! NEED HELP WITH YOUR TAXES? Satisfaction Guaranteed! Let the Professionals at BTPC* Chartered Accountants help you eliminate the stress by maximizing your refund. For the same price, wouldn't you rather have a CA Firm prepare your taxes? Halton Hills Trout Farm and Public Fishing will be opening for the season on MAXIMIZE YOUR REFUND 905-873-8837 www.BTPC.ca *BUTTLE & TAVANO PROFESSIONAL CORPORATION 348 Guelph St. Unit 4, Georgetown 905-873-8837 www.BTPC.ca FRIDAY, APRIL 22 Hours: 9 am - 5 pm Saturday and Sunday and Statutory Holidays For info about this special feature please contact Amy Sykes 905-873-0301 ext. 237 features @independentfreepress.com 4th Line (Esquesing Town Line) between 10th & 15 Sideroad 905.873.6900