July 10, 2000
Preheat the broiler or prepare the grill. Rub each salmon fillet with salt, a little curry powder, and cayenne. In a small bowl, combine the mango chutney and mustard. Brush the salmon with the mango glaze and broil or grill for 4 minutes on each side, brushing it again with the glaze after turning. In the meantime, combine the salsa ingredients and let stand while the salmon is cooking. Spoon some salsa on top of each salmon fillet and serve. Quick-cooking couscous would make a great accompaniment. Make 4 servings.
Brush fish with 1 Tbsp. lemon juice; sprinkle with salt and 1/4 tsp. paprika. Arrange in a lightly-greased baking dish. Bake at 350 degrees for 20 to 25 minutes, or until fish flakes easily when tested with a fork. Meanwhile, in a skillet, sauté mushrooms in margarine until tender. Sprinkle flour over mushrooms; stir and cook 1 minute. Gradually whisk in milk, stirring constantly. Stir in artichoke hearts. Cook, stirring constantly until thickened. Add lemon juice and salt. Arrange steaks on a platter and top with sauce. Sprinkle with paprika and serve. Make 4 servings.
Shell, clean and devein shrimp. You may leave the tails on for aesthetic reasons. Pat dry with a paper towel. In a medium size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed pieces. Keep refrigerated until ready for cooking. Grill over direct heat for approximately 2 minutes per side, or until shrimp are no longer translucent. As the shrimp grill, brush lightly with oil once on each side. Do not overcook. Serve with cilantro dipping sauce (below).
Cilantro dipping sauce:
1 c. lightly packed fresh cilantro leaves, stems discarded before measuring
3 Tbsp. freshly squeezed lime juice
1/2 c. sour cream
Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and stir in sour cream. Refrigerate until ready for use.
Combine ginger, garlic, crab boil seasoning, and black pepper, making a thick, rough paste. Spread each piece of fish evenly on both sides with a quarter of the paste. Set the fish on a plate, cover with plastic wrap and refrigerate 8 hours or overnight. Coarsely chop one of the onions. Cut the other one in half-inch slices. Purée the chopped onion with tomatoes in a food processor or blender. Heat oil in a large skillet. Sauté the sliced onion until golden and very soft, 8-10 minutes, reducing the heat, if necessary. Add the puréed mixture, tomato paste, sugar, and salt. Simmer 15 minutes over medium heat, stirring occasionally. Dissolve peanut butter in 1-1/2 c. lukewarm water. Mix this into tomato sauce. Simmer 15 minutes. Add fish with the seasoning paste to the pan. Cook uncovered over medium heat for 10 minutes. Carefully turn the fish. Reduce heat and cook gently 10 minutes. The fish will be opaque and separate into large, flaky pieces. Serve over, or accompany with the rice. Makes 4 servings, each containing 476 calories and 13 grams of fat.