From page 28°

iare-allone needs: fovresere ae

a-beach party. 21)
“A. backyard;

ly acceptable.
2 While
7 ent a to. othe Main ingre=

a “seafood ©

you to-experi- ©

7 ment with: “dishes h its serie

ifisht in foit

fish is $0

ccms right :

vianiin ara
“a” good

: ' é .
although hardly wo
substitute for.the beach, is perfect-

shellfish: hits always: been

22 scallions, chopped fine, withs”

as mich green as is crisp
J leaspoon furragon. 7)
spoon thyme
Combine and blend. these six in-

7 uredients. Pour the sauce over the

fishy Fold: up and crimp? together o5
Refrigerate the. escubeche, covered,
Serve it’ garnished ' with:
\ parsley 2 and lemon wedges.

the “edges: of the foil to ‘muke-y
tight’ envelope around “the: Sish.
Grill the bluefish. about! four.inches

i from: the ash: dusted coals for: 35;

“minutes,
beche:
4 to 6 servings

pieces vroea
Strained fresh time j

3 tablespoons butter,

“3 tablespoons oil:

Dip. the “fish ine the? lime
turning <0” coat: it-oncall
Reserve .the time juic

fish lightly with: lou
‘heat the ! buiter: and: oi ;

fish and saute it’ on both |

“ite is’ golder

range it in
ing dish tw
r large clove g #

ae cmon wedges ;
In acmixing bowl,

scallions; aud tabasco ‘siuce
Stir-toc blend the: mixture. Adjust

the: “seasoning “to, tastes with vsalt, 7.

Pour the marinade ‘over: the: fish.

overnight,

combine ‘the |
: warlie; ‘lime juice, olive: oil, orange
eo fuiee, 8 :

we Wednes ay, duly 2

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