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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