As Seen on Daytime...April 2nd & 3rd

THURSDAY, APRIL 2ND
ASK IKE your legal questions and he'll answer them every Tuesday and Thursday. E-mail us at daytimealabama@nbc13.com.

Did you know that April is CHILD ABUSE PREVENTION MONTH? We talked to the wonderful people at the Owens House. If you suspect child abuse please visit www.owenshouse.org for information and phone numbers to call.

Our Shelby County Pet of the Week is BERTA! If you'd like to give her a forever loving home then visit http://www.shelbyhumane.org/ to learn more.

In today's DAYTIME KITCHEN we visit Whole Foods. Chef Shane makes Crispy Red Snapper with Mango and Pineapple Couscous with an Orange and Ginger Reduction. (I'm hungry!)
Serves 2 - 4
Fish:
1 Red Snapper Fillet (skin-on)
1 cup all-purpose Flour
2 Tbsp Chinese 5-Spice
½ Tbsp Kosher or Sea Salt
1 tsp Cracked Black Pepper
3 Tbsp Sunflower Oil
Rainbow Swiss Chard:
2 Stalks of Rainbow Swiss Chard rinsed and shredded
½ Tbsp Minced Garlic
1 Tbsp Sunflower Oil
2 Tbsp Chicken Stock
1/2 tsp of Kosher Salt

Mango, Pineapple Couscous:
1 cup Couscous
½ Mango peeled and medium diced
1/3 Pineapple peeled and medium diced
¼ cup Raisins
½ cup White Balsamic Vinegar
2 Tbsp Agave Nectar or Honey
1.5 cups of Chicken stock
2 tsp Salt
1 tsp Pepper
Ginger Orange Reduction Sauce:
1 cup Pulp Free Orange Juice
1 Tbsp of Minced Ginger
1 tsp of Minced Garlic
3 Tbsp Agave Nectar or Honey
Pinch of Kosher Salt

Cooking Instructions:
First, bring your chicken stock to a boil in a medium sized pot then add your couscous, salt, and pepper, and stir until well mixed, then remove from heat and cover. Let stand for 5 minutes then fluff with a fork.

While couscous is standing put your raisins into a small bowl with the white balsamic and the agave nectar to plump the raisins. Next, peel your mango and pineapple and dice them to medium size. After you cut the fruit, begin your reduction by placing the orange juice, minced ginger and garlic, agave nectar, and salt into a medium sized sauce pan over medium heat. Let this reduce until it has reached syrup like consistency being very careful to not let burn.

While your reduction is reducing take two medium sized sauté pans. In one pan put the 3 tbsp of sunflower oil and in the other pan put 1 tbsp of sunflower oil. Bring both pans just until smoking point under medium high heat. Salt and pepper both sides of the snapper and dredge in flour and 5 spice mixtures. Place skin side down into the skillet with 3 tbsp of oil. Continue cooking until skin starts to turn Golden brown (about 4 minutes). Turn your fish over and place in a 350 degree oven for another 4 minutes. Once fish is in the oven shred your chard and put into the sauté pan and sauté for about 3 minutes. Then, add your garlic, chicken stock, and salt and sauté for another 2 minutes. Remove from heat.

Drain your raisins and add them and the mango and pineapple to the couscous until well incorporated.

To plate: take a plate and place a serving of couscous in the middle. Then take your Swiss chard and make a high pile towards the back of the couscous making sure they’re both touching. Take your snapper, skin side up, and place over both the chard and the couscous. After that, take your reduction and drizzle around the plate and over the fish. Finish by placing a couple of sunflower baby greens on top of the fish.

FRIDAY, APRIL 3
We vist Alabama Ballet for a preview of Nine Sinatra Songs. For more information on upcoming performances go to http://www.alabamaballet.org/.

In today's DAYTIME KITCHEN we visit Blackwell's Neighborhood Pub, a new place in Cahaba Heights. We are made a peanut butter and jelly burger. The ingredients? Need I say more?

In the DAYTIME GARDEN we head to Birmingham Botanical Gardens to talk about the plant sale going on April 17-19. For more go to http://www.bbgardens.org/.