Northwest NEWS

April 26, 1999

Home & Garden

Dining in: Celebrate spring with seafood

Halibut Gypsy Style

   1 1/2 lb. halibut fillet
   2 Tbsp. olive oil
   1 c. white wine or water
   1 lb. potatoes, thinly sliced
   2 large onions, thinly sliced
   2 large tomatoes, thinly sliced
   2 cloves garlic, minced or pressed
   1/4 bunch parsley, finely chopped
   1 bay leaf
   1/4 tsp. salt and pepper
   Zest of 1/2 lemon
Garnishes:
   Lemon wedges
   Parsley sprigs

   In casserole dish, layer potatoes, onions, and fish, adding tomatoes to last layer. Mix together garlic, wine, parsley, bay leaf, olive oil, salt, and pepper. Pour over casserole, adding water if more liquid is needed. Cover tightly, bake at 325 degrees for 30-40 minutes, or until cooked. Check for liquid halfway through cooking time. Makes 6 servings.

Grilled Herb Trout

   6 whole cleaned trout (each at least 10 oz.), boned and butterflied
   Salt and black pepper
   6 bacon slices
   1 or 2 medium onions, cut into wedges
   Grilled new potatoes
   Lemon wedges
   Dill or tarragon sprigs for garnish

   Rinse fish; pat dry with paper towels. Season lightly with salt and pepper. Place 1 slice of bacon and 1 herb sprig in the cavity of each trout; close fish. Place fish in a grilling basket, if desired. Oil grid to help prevent sticking. Grill fish on covered grill, over medium-hot briquets, 8-12 minutes. Halfway through cooking time, turn fish and add onions to grill. Continue grilling until fish flakes easily with a fork. Serve with lemon. Garnish with dill or tarragon.
   Grilled new potatoes: Cook or microwave new potatoes until barely tender. Brush lightly with oil; season with salt and pepper. Grill over medium-hot briquets, 8-10 minutes, turning occasionally. Potatoes can be added to grill 2 minute after the fish so that they are ready at the same time. Makes 6 servings.

Salmon with Mustard Sauce

   1 Tbsp. Dijon-style mustard
   1 Tbsp. honey
   4 salmon steaks, about 1-inch thick
   4 Tbsp. (1/4 c.) chopped fresh tarragon
   4 slices tomato
   4 tsp. nonpareil capers
   1/4 c. dry white wine
   1/4 c. water

   Heat the oven to 400 degrees. In a small bowl, combine the mustard and honey, and spread the mixture on one side of the salmon steaks. Place the steaks, mustard side up, in a baking pan large enough to hold them in one layer. Sprinkle the salmon with 3 Tbsp. of the tarragon. Top each steak with a slice of tomato and sprinkle the tomato with the remaining tarragon. Scatter 1 tsp. of the capers over each steak. In a small bowl or measuring cup, combine the wine and water, and pour into the pan around the fish. Place the baking pan in the hot oven and bake the fish for about 15 minutes or until it is just cooked through. Using a wide spatula, remove the steaks from the pan to individual plates. Makes 4 servings.

Sole Florentine

   1 1/4 lb. sole fillets
   1 onion, chopped
   1/2 bay leaf
   2 Tbsp. lemon juice
   3 peppercorns
   1/2 tsp. salt
   6 oz. broth or dry white wine
   1 lb. fresh spinach
   1 Tbsp. butter
   2 Tbsp. flour
   1/2 c. lowfat milk
   Salt and ground black pepper
   1 Tbsp. grated Parmesan cheese

   Roll up fillets and secure with cocktail sticks. Arrange rolls in pan just large enough to hold them in single layers; add onion, bay leaf, lemon juice, peppercorns, and salt and pepper. Pour in broth or wine; bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove fillets from liquid, reserving liquid. Wash spinach; cook in a covered saucepan in just the water clinging to leaves. Drain and squeeze out excess water; chop finely. Place spinach in shallow greased dish just large enough to hold the fish rolls. Place fish on top of spinach. Strain reserved poaching liquid; measure 1 cup.
   In small saucepan, melt butter, add flour, and stir over low heat for 1 minute. Whisk in poaching liquid, milk, and salt and pepper to taste. Bring to a boil, stirring constantly. Remove from heat. Pour sauce over fish and sprinkle with Parmesan cheese. Bake at 375 degrees for 10 to 20 minutes or until bubbly.

Blackened Catfish Fillets

   6 farm raised catfish fillets
   1/2 tsp. garlic powder
   1 tsp. cayenne pepper
   1 tsp. black pepper
   1 tsp. salt
   1 Tbsp. crushed dried thyme leaves
   1/2 tsp. paprika
   1 stick butter
   1/4 c. dry white wine
   Juice of one lemon

   Wash the catfish fillets and pat dry. Set aside. Combine all the dry ingredients in a small bowl and set aside. Melt the butter in a pan. Add the lemon juice and mix well. Dip the fillets into the butter mixture. Sprinkle the fillets liberally with the spice mixture on both sides and set aside. When ready to cook, heat a black iron skillet on the stove, until very hot. Carefully place the fillets in the skillet and cook for about 2 minutes on each side. Keep moving with a spatula to prevent sticking. When the fillets are cooked, remove them from the skillet. Remove the skillet from the burner. Pour the butter mixture into the skillet, quickly adding the wine and stir. Pour the pan juices over the fillets and serve immediately. Makes 6 servings.