Northwest NEWS

January 17, 2000

Home & Garden

Dining In: Catch of the day

Seafood Antipasto

Seafood Antipasto

   1 medium onion, chopped
   1 large garlic clove, coarsely chopped
   1 dried red chili
   1-1/2 c. water
   1-1/2 lb. mussels, scrubbed and debearded
   3/4 lb. medium shrimp (in shells)
   3/4 c. red bell pepper, chopped
   3/4 c. celery, chopped
   1/2 c. red onion, diced
   3/4 c. broccoli florets
   3 Tbsp. olive oil
   Freshly ground pepper

   Place onion, garlic, chili, and water in large skillet. Cover and cook over medium heat until onion softens. Add mussels and steam (still covered) for 5 minutes. Remove opened mussels with slotted spoon and continue steaming remaining mussels about 5 minutes; remove from pan and discard any mussels that do not open. Strain cooking liquid into medium saucepan through a sieve lined with dampened cheese cloth or paper towel. Bring to a gentle simmer, add shrimp, and cook until pink. Remove, using slotted spoon. Shell shrimp and devein; place in medium bowl. Shell mussels, discarding black membranes; add to bowl. Cool cooking liquid completely; stir into bowl. Cover and refrigerate overnight. Drain shrimp and mussels. Transfer to large bowl. Add red pepper, celery, red onion, and broccoli. Place vinegar in small bowl. Gradually whisk in olive oil. Pour over shellfish. Season with pepper and more vinegar to taste. Refrigerate 1 hour before serving. Makes 8 servings.

Herb Crusted Fish Fingers

   1 lb. firm white fish fillets (halibut, swordfish, or shark), about 3/4 inch thick
   3 Tbsp. soy sauce, divided
   2 Tbsp. vegetable oil
   1 egg, beaten
   3/4 c. yellow cornmeal
   1 tsp. thyme, crumbled
   1 tsp. basil, crumbled
   1 tsp. onion powder
   1/2 tsp. coarse-ground black pepper
   All-purpose flour
   Lemon-garlic aioli (recipe follows)

   Cut fish into 3x3/4-inch strips; coat with 1 Tbsp. soy sauce. Let stand 10 minutes. Meanwhile, oil bottom of 13x9-inch baking pan. Blend egg with remaining soy sauce in pie pan and mix cornmeal, thyme, basil, onion powder, and pepper in shallow dish. Coat fish with flour, then dip into egg mixture and finally coat with cornmeal mixture; place in single layer in oiled pan. Bake in 425 degree oven for 8 minutes. Meanwhile, prepare lemon-garlic aiolo. Turn fish over; bake 5 to 6 minutes longer, or until fish flakes easily with fork. Serve with aioli.

Lemon-Garlic Aioli

   Blend 1/2 c. mayonnaise; 3/4 tsp. grated fresh lemon peel; 1 Tbsp. lemon juice; and 1 small clove garlic, pressed. Cover and refrigerate until ready to use.

Salmon Spread

   15 oz. canned red salmon, well drained, with bones and skin pieces removed
   4 oz. dry curd cottage cheese
   4 oz. light cream cheese, softened
   2 tsp. onion, finely chopped
   1-1/2 Tbsp. lemon juice
   1/4 tsp. Worcestershire sauce
   1/4 tsp. white pepper
   1/4 tsp. dried dill or 1/4 tsp. dried chives

   In a food processor, blender, or with an electric mixer, blend together all ingredients until smooth and creamy. Fold into serving dish. Chill several hours before serving. Garnish with parsley or dill. Can be made a day in advance. Makes 2 cups.

Sesame Noodles with Shrimp

   8 oz. rice noodles or vermicelli pasta
   1 c. chicken broth
   1/4 c. Thai-style fish sauce (Called Nam pla, it's available in the Asian section of the supermarket)
   1/4 c. rice vinegar
   2 tsp. sesame oil
   3 cloves garlic, minced
   1/2 lb. medium shrimp, peeled and deveined
   1 c. bean sprouts
   3 green onions, cut on an angle into 1-inch strips
   1 Tbsp. sesame seeds, toasted

   Cook noodles according to package directions and drain in colander. In a small bowl, combine broth, fish sauce, vinegar, and sesame oil. Spray a large skillet or wok with vegetable spray. Heat skillet over medium heat. Add garlic. Cook garlic, stirring constantly, for 2 minutes. Add noodles and broth mixture. Cook, stirring constantly, until liquid is almost absorbed, about 5 minutes. Stir in shrimp. Cook for two minutes. Stir in bean sprouts, green onion, and sesame seeds. Cook for 1 minute more. Serve immediately. Makes 4 servings.