Golden goodness with Amy Grant

In addition to Amy Grant’s appearances around the country and finishing a new book due out this fall, “Mosaic: Reflections on a Life of Grace,” the Grammy Award-winning artist is now working with Country Crock on Spread the Sharing, a new campaign that celebrates stories of sharing.

She encourages Americans to go to www.SpreadTheSharing.com to tell their stories of sharing. For every story posted online, Country Crock will donate a meal through America’s Second Harvest. Country Crock has already donated 1 million meals, and plans to donate 1 million more by Thanksgiving 2007. Grant is married to musical artist Vince Gill. For more info: www.amygrant.com

“Give us a story about helping people by feeding them during a time of need.

During Thanksgiving of 2000, my niece Caroline was getting married, and her new husband’s entire family came into town for Thanksgiving dinner. Vince and I ended up cooking 40 pounds of mashed potatoes. We didn’t eat it all, so after dinner we took them down to the local Nashville mission.

“Your breakthrough album was “Age to Age.” So, over the years which dishes and items remain comfort food in the Grant home?

Cheese grits, always, and fresh green beans the way my mom cooked them … with smoked ham hock and onions.

“Special food and beverages you keep on the tour bus and backstage:

I really don’t drink soft drinks. I like water, Perrier and coffee, and I usually like a glass of red wine after a show … a nice cabernet or merlot. Coffee, water and wine, and I’m pretty happy!

Golden Crusted Fish Fillets with Warm Corn and Tomato Salsa

1/2 cup all-purpose flour

1 teaspoon salt

2 large eggs, slightly beaten with 2 tablespoons water

5 cups corn flakes, lightly crushed (about 8 ounces)

6 grouper, halibut or firm white fish fillets (about 5 ounces each)

12 tablespoons margarine

1 large onion, chopped

4 cloves garlic, finely chopped

2 cups fresh or frozen corn kernels

1 chicken bouillon cube, prepared with 1 cup water

2 large tomatoes, seeded and chopped

1/2 cup finely chopped fresh cilantro

2 teaspoon hot green pepper sauce

In a shallow dish, combine flour with 1/2 teaspoon salt. In medium bowl, combine egg mixture with remaining 1/2 teaspoon salt. In another bowl, place crushed corn flakes. Dip fillets in flour, then egg mixture, then crushed corn flakes and set aside.

For the salsa, in a 12-inch nonstick skillet, melt 4 tablespoons margarine over medium-high heat and cook onion, stirring occasionally, for 4 minutes. Stir in garlic and cook 30 seconds. Stir in corn and cook, stirring occasionally, for 2 minutes. Stir in prepared chicken broth and tomatoes. Simmer uncovered, stirring occasionally, for 5 minutes. Stir in cilantro and hot sauce. Remove salsa to serving platter and set aside.

In another 12-inch skillet, melt 4 tablespoons margarine over medium-high heat and cook three fillets 5 minutes or until golden brown and fish flakes, turning once. Remove to baking sheet and keep warm. Wipe skillet clean; repeat with remaining 4 tablespoons margarine and fillets. To serve, arrange fillets over warm salsa. Garnish, if desired, with additional chopped cilantro.