a chef
in your kitchen
THE red snapper is
not the most attractive
fish in the ocean king- -
dom.

It has sharp spines, a
huge mouth with large dog-
like teeth. The latter feature
gives this fish its name:
“snapper.”

Properly known in the
scientific community as
Lutjanus campechauus, this
fish can grow to 35 tb.,
although 4-to 6- -pound fish
are More common. Fish
weighing 2-4 pounds have
metallic, pink skin. As they
grow larger. their skin
becomes redder.

__ All of the snapper vari-
eties are excellent cating;
lean and moist, with a

“sweetly mild, distinctive
‘flavour. The semi-firm flesh
is pinkish, with yellow tones,
in a raw state, turning some-
what lighter coloured when
cooked.

On the West Coast rock-
fish fillets are often sold as
snapper. The taste, texture
- and appearance are com-

™ pletely different.

+ Icis like paying a Cadillac

* price, but getting a Lada. To
-absolutely guaranree that

~ you are buying red snapper,

.2 Tbsp.

ask for fillets with the
skin on. This request
will be honoured in
most geod fish spe-
cialty shops and
supermarkets.

Nutritionally, red
snapper is a winner.
A 100-gram (or
3.507.) serving has
110 calories, total fat
2.6 g, saturated fat
0.5 g, cholesterol 40
mg, sodium 96 mg,
protein 20.2 g,
omega 3 fatty acids
0.6g.

This week, three
fine recipes for this
great fish:

Red Snapper in
Anchovy and
Tomato Sauce

1% |b. red snapper
fillets

1 Tbsp. good olive
oil

% c finely chopped
shallots

1 Tbsp, fresh lemon
juice

14% tsp.
paste

anchovy

tomato
paste

%-c. 33% whipping
cream

chopped parsley to
garnish.

Method: For a change
this is a microwave recipe.
Select a pvo quart baking
dish, combine the olive oil
and the shallots. Cook on
high for 14 to 2 minutes.
Stir, then place the snappzr

“Crispy Baked Red Snapper

2 Ib, red snapper fillete

he c. white bread crumbs

"3 Tsp. grated romano cheese
1 tep. freshly chopped oregano.
.1 tep. freshly chopped thyme
‘1 tep. crushed fresh garlic <

k Pepper

-% tep. ground blz
a4 Thep. butte :

Soy

Z : Preheat oven to 425 FE Wash the .
fish fillets, pat them dry witha’

ed butter, ana dip each fillet in the
crumb mixture. Fat to make sure
the crumb mixture sticks to the
fish pieces. Arrange the fillets in a
single layer in a buttered oven-
proof dish. Bake for 12-15 minutes
or until crisp and golden.

Present with B.C. gem potatoes
tossed in a little butter with
chopped mint leaves.

erves 4-6

- paper towel. In a shallow dish com-
ine the crumbs, cheese, garlic,

‘herbs and the pep

er. Salt is.

‘optional.’ Dredge the fillets in melt-

Soo weer == CLIP'NSAVE 'NCOOK@ - =e me emer tee en ene

special finance
A rate on all models ;

fillets in the dish and flip
over to coat both sides even-
ly with the oif and shallots.
Mix together the lemon
juice, anchovy paste, the
tomato paste and the whip-
ping cream. Pour over the
fish. Cover with wax paper.

”

J ase rate on all
2.” trucks (4X%4)>"

WOs SS Sooo eee eee eee ee

Wednesday, September 20, 2000 - North Shore News —- 19

_ivin ee

Cook on high for five min-
utes. Check for doneness,
cook until flesh is firm to-
the touch. Remove dish, and
let stand for two minutes.
Garnish with the chopped
parsley. Present with
steamed B.C. gem potatoes.

Red Snapper in Stilton
Sauce

1% Ib. red snapper fillets
1 Thsp. butter

1 Tbsp. all-purpose flour
salt and pepper to taste
% tsp. ground nutmeg

1 c. 33% whipping cream

SE MESTES OS ENC N EASES or te aD

4 oz. Stilton cheese, crum-

bled
2 Tbsp. chopped parsley

Method: Another

microwaveable recipe. Select -

a microwave safe dish, brush

with butter. Arrange the fil- ©

lets in the dish. In a separate
dish melt the butter, stir in.
the flour, salt, pepper and °
the nutmeg, cook on high: :
power for 30 seconds. Stir

in the cream and cook on
high for one more minute or
until the sauce has thick-
ened. Stir in the Stilton and
melt partially. Pour the *

CARROT CAKE
Buy one & Get one |

‘FREE.

reg: $3.95 each

Westlynn Bakery

199 LYNN VALLEY RD. LYNN VALLEY CENTRE

SE

- Receive $2.00 off. any order of
_ $20 or mere with this coupon

_ °c" ONE COUPON PER PERSON...
J sae NOT VAUD WiH ANY. Ons OPERA: ~ es

“ness.

NEWS photo Julle Iverson”

DESPITE its sometimes fierce appearance, the sweet and mild flavour of the red snapper makes for dalicious, eat-
ing. Try it baked, or with either a tomato or a cheese sauce. wn

sauce over the fillets. Cock . Sot
-on high, uncovered for three -”

minutes. Check for done- :

. Cook on high for 2-2
more minutes. Remove, and -

allow to stand for nwo min-.. ¢

utes before service: Garnish |

‘with the chopped parsley.

Present with orzo pasta and:

a salad. Serves 4-6. . :

_ Send’ ‘your. ‘questions on

- any culinary topics to: A Chef
in’ Your: Kitchen,’ PO::Bi
18627, Delta BC, VaK

LOCATED AT THE REAR
~ OF OUR WAREHOUSE -