I'm often asked how to store fish. After purchase, keep it in the coldest part of the refrigerator for up to two days. To freeze fish, wrap well to prevent freezer burn. Use within two months, thawing in the refrigerator or under cold running water.

This meal contains 525 calories per serving with 25 percent of calories from fat.

Fred Tasker's wine suggestion: Try a spicy new white wine from Argentina called torrontes.

Helpful hints

• Tilapia, grouper, pompano or other white-fleshed fish can be used.

• If you want more kick to the rice, add several drops of hot pepper sauce.

Countdown

Start rice.

Prepare ingredients.

Make fish.

Finish rice.

Shopping list

To buy: 1 bottle ground cumin; 1 bottle chili powder; ¾ pound snapper fillets; 1 green bell pepper; 1 (14.5 ounce) can diced, low-sodium, canned tomatoes; 1 small bunch cilantro (optional).

Staples: Flour, egg, canola oil, white long-grain rice, salt, black peppercorns.

Cumin-chili crusted snapper

2 tablespoons flour

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and freshly ground pepper

1 egg white

¾ pound snapper fillets

1 tablespoon canola oil

Mix flour, cumin, chili powder, and salt and pepper to taste in a shallow bowl. Beat egg white in a second shallow bowl. Dip fish in egg white, then flour mixture, coating both sides well; shake off extra flour. Heat the oil in a nonstick skillet over medium-high heat. Saute 3 minutes; turn and saute 5 more minutes. The fish should be opaque. Makes 2 servings.

Per serving: 273 calories (32 percent from fat), 10 g fat (1.5 g saturated, 5.6 g monounsaturated), 60 mg cholesterol, 37.7 g protein, 7.3 g carbohydrates, 0.8 g fiber, 125 mg sodium.