Only fresh
seafood
will do!

From page 49
Salt to laste

Roll the tuna steaks in flour
and pat of f the excess.

Heat a large frying pan and add
the oil. Pan-ftry the fish over ine-
dium heat, about } to 2 minutes
per side, and remove to a warm
plate. Do not overcook.

Discard half the oi! and return
the pan to the heat. Add the
onion, chicken stock, Vinegar and
black pepper. Saute for abour 5
minutes until the onion just
becomes tender and the sauce
reduces a bit.

Add the parsley and salt to
taste, Spoon the sauce over the
warm fish and serve.

FISH MARINA TEDOEN
HERBED OLIVE OTE

This is an ingenious recipe. No.
it is not mine. A wonderful Italian
woman operates a restaurant cail-
ed “Mamma Melina’’ in Seattle.
She shared this secret for the most
tender and moist fish you can
imagine.

Save the marinade and use it
for more fish.

+ cloves paniie, peeled and crushed
Handful of fresh rosemary,
removed from stems

Handful of fresh oregano, remov-
ed from stems

Handful of Italian parstey

Freshly ground black pepper to
taste

Fresh fish fillets or steaks (thick
halibut or salmon is best}

2 cups olive oil,

Salt to taste

GARNISH:

Lemon wedges

Place the garlic, rosemary,
oregano, parsley and black pepper
in a food processor and chop
coarsely. Rub on both sides of
desired ) and place in a glass
baking dish. (Do not add any salt
er acids such as lemon juice or
Vinegar at this time.)

Add the oil and turn the fish a
couple of times, The fish should
be nearly cr completely submerged
in the oil, For best results the fish
should be covered and refrigerated
overnight. You may also marinate
it for just a few hours.

To cook. pat off the excess oif
and lightly salt’ to taste. Grili,
broil or bake to your liking. Do
nor overcack. Serve with lemon
wedges.

The leftover herbed oil can be
refrigerated for a few days and
reused ONLY . for other fresh

OD preparations.
D SHRIMP WITH
AME OIL
(Serves 4oas a fish course)

Here is a fine sieamed dish that
takes only a few minutes to
prepare. You really should buy a
Chinese bamboo steamer set,
because metal steamers will drip
water on vour food and dilute the
flavors.

t pound medium shrima, shells on
2 scatiions, chopped

1s teaspoon grated fresh ginger

1 tablespoon light soy sauce

1 tablespoon dry sherry

Vs tablespoon sesame oil

Place the shrimp, shells on, ina
shallow porcelain bowl Add the
remaining ingredients and toss
about.

Phice the bow! in a hot bamboo
steamer and steam about 5 to 7
minuies, until the shrimp are pink
and barely firm. Stir the shrimp
once during cooking to make sure
they cook evenly.

Peel and eat, or eat the shell
and all,

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Wednesday, September 2, 1992 - North Shore News — 3t

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