~ pat y ees sinnearn At A SOMETHING ‘DIFFERENT — Kiwifruit makes a special treat. when served sliced | Some. of. -the. following recipe suggestions may come in handy at your next fish barbecue. But don’t hesitate © to try favourite recipes you already have. And, of course, experiment, ex- periment! You're bound to come up with a “specialty of ' the house”! PACIFIC MARINADE 4 cup olive oil 1 clove garlic, minced a teaspoon pepper A teaspoon oregano ¥ cup lemon juice ‘4 teaspoon salt ‘2 teaspoon minced parsley Combine all and blend well. Place fish and -marinade in’ shallow. ee aes Se a —er, he bers fUrhdt ene fish — occasionally’, before barbecuing. Baste fish with marinade while cooking. Yields enough marinade for 6 fish steaks or fillets. ingredients TERIYAKI SAUCE ‘4 cup Soy sauce % teaspoon fine minced ginger ‘4 teaspoon sugar ‘A teaspoon saki or sherry (optional) Combine all ingredients and use to marinate fish for 5 minutes, turning fish once. When you turn fish. on barbecuc, brush with sauce and brysh again just before serving. Yields enough sauce for about 4 fish steaks or fillets. ee Dace, R irtitng nits ne et : Y ‘at nytt around a rice. pudding mold and as * puree: ‘opping- . ry 4 SMOKY BARBECUE SAUCE - cup salad oil A cup chili sauce .% cup vinegar. % tbsp. chopped onion 4 clove garli ‘A tbsp. Wortestershire sauce ' % teaspoon|salt 2 tbsp. brown sugar 2 tbsp. hickory liquid smoke Combine all ingredients until blended. Season fish with salt and pepper and marinate in sauce for ai least one hour, turning oc- casbonally. While bar- becuing, baste fish oc- casionally with sauce. Serve fish with additional sauce, heated. Wields ep fe) SKEWER SUGGESTIONS ‘4 Ib. (approx.) B.C. halibut fillets per serving Stuffed olives Zucchini slices Small onions “te ~ A Ib. (approx.) . B.C. salmon fillets perserving Pineapple chunks Green pepper squares Cherry tomatoes | Cut fish into 1" leaving any skin on (for very hot fires, cut large chunks, 1’%” 2”). Alternate fish with vegetables and fruit on well-oiled skewers. Baste with melted butter, oil, or marinade while barbecuing. SALMON WITH LEMON - RICE STUFFING 3-8 Ib. whole B.C. salmon 1 small grapefruit, cut in. thin. slices. sliced celery I small onion, chopped 1'A cups sliced fresh mushrooms ‘% teaspoon thyme 1'4 teaspoons salt 1/8 teaspoon pepper 2 teaspoons grated lemon rind ‘ cup lemon juice 1% cups water We care mainly about our reputation ... . in other words we care about youl ASK ABOUT US! I CAPPUCCINO. RISTORANTE ITALIANO 774 DENMAN STREET (NEAR ROBSON) 669-0545 Reservations Recommended (closed Mondays) Open §:30 P.M. strawberries, cubes: polish...it’s . kiwifruit, sometimes called -Chinese gooseberries. This “delicious. taste treat is back in the market for another season of ' good eating from far-off New Zealand. Kiwifruit is delicious eaten plain...in salads, as a garnish : for meats and fish...in pies . and any number of fruit dessert treats. It’s loaded with Vitamin C, low in calories, and is one of the fruits recommended on the Weight Watchers International diet. Kiwifruit’s unique taste makes you ‘think of melon:. possibly peaches. | t t 1% cups instant rice, - uncooked | Melt butter or margarine in frypan., Add_ celery, onions and mushrooms. Cook about 5 minutes. Add remaining ingredients except | rice, and bring to boil. Add rice and mix in. Cover and remove from heat. Let. stand five minutes. Fill cavity of salmon with rice stuffing. (Any extra stuffing can be wrapped in foil and heated on the grill while ‘the salmon cooks.) Lace opening closed with poultry skewers and twine, or sew closed. Food tor thought: Everyone on the North Shore could be reading your menu by 10 o'clock Sunday moming . if it had been on this page May we take your order now? Call display advertising 980-0511 Fas aiasanianacrnamaannnaaomabrmemaeatasimaiatnaestndniaaitiaadinaninsimininman. waibinianainmeatnaieeianeeinn ees) It’s-not a bird: it’s not a water-. Here is planning. & New Zealand kiwifruit, peeled I cuprice ‘A cup whipping cream, scalded 1 prepared vanilla pudding % cup cold milk 1 envelope gelatine (your flavor choice) Cook rice until tender, cooL Pour vanilla pudding into a deep bowl. Dissolve gelatine i in cold milk and stir -into scalded cream. Cool 4. bit and stir this into the pudding. Beat lightly and chill just long enough for mixture to begin to set. cate tempers for svimerbarbecting 1 Grease a large doubled piece of heavy foil. Place. slices of grapefruit on both sides of fish and wrap fish in foil. A” delicious” . kiwifruit recipe that will . liven up your summer menu - ‘mold. ‘Set: for several hours. talk to the professionals at POLYMAR Now, fold” ‘in ‘the. ‘cooled: rice and .pour. into oiled in refrigerator. Unmold ‘on- serving plate and. garnish _ with kiwifruit slices and. serve with kiwifruit puree . Serves 6to 8. KIWIFRUIT .. PUREE . Obes Peel 6 very ripe kiwifruit ; : add juice of 4 lime or lemo and mash. with. .a.- fork. Drizzle. in 1% teaspoo! honey; stirring well. Pile into a server and ladle. this delicious’ fruity puree’ over the -rice pudding mold.. (If you like, add a few drops of your favorite liqueur... Curacao or Grand, Marnier are nice. ) a er ae nr he 1979 ‘Sunday News = rs Place on grill high over a low fire. Cook proximately 1 hour, turning every 10 minutes. for (i!) ais | \ We a are North Shore distributors Whe) CUNOEs "Kitchens and offer a complete kitchen and bathroom remodelling service POLYMAR Te, For a FREE estimate call 986-3 | 1 | ~~, “Srna KITCHENS & BATHROOMS LTD. 1430 Marine, NorthVancouver Mon.- Fri.9-5 Sat. 10- 4. ~ ‘ap- ae -”"