Northwest NEWS

July 16, 2001

Home & Garden

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Dining In

Red Snapper Fajitas with Black Bean Salsa
   (Recipe provided by Weber)
   For the Marinade:
   3 Tbsp. fresh lime juice
   2 Tbsp. vegetable oil
   1 Tbsp. minced garlic
   1 tsp. ground cumin
   1 tsp. kosher salt
   1/4 tsp. crushed red pepper flakes
   4 skinless red snapper fillets, about 6 oz. each
   For the salsa:
   1 lb. plum tomatoes, cored and diced
   1 medium avocado, finely diced
   1/2 c. medium avocado, finely diced
   1/2 c. canned black beans, rinsed and fully drained
   1/4 c. finely diced red onion
   1/4 c. finely chopped fresh cilantro
   2 Tbsp. fresh lime juice
   1 Tbsp. vegetable oil
   1 Tbsp. minced jalapeno pepper with seeds
   1 tsp. minced garlic
   1/2 tsp. kosher salt
   Vegetable oil
   8 to 10 flour tortillas (10 inches)
   1/2 head romaine lettuce
   To make the marinade: In a medium bowl, whisk together the marinade ingredients.
   Place the fillets in a large, resealable bag and pour in the marinade and refrigerate for 30 minutes.
   To make the salsa: In a medium bowl combine the salsa ingredients. Season with more salt and lime juice, if desired.
   Remove the fillets from the bag and discard the marinade. Lightly brush or spray both sides with vegetable oil.
   Grill over direct high heat until the fish begins to flake, 3 to 4 minutes, turning once half way through grilling time. remove from the grill. Separate into large flakes with two forks.
   Heat the tortillas over direct high heat for about 1 minute without turning. Wrap in a kitchen towel to keep warm.
   Clean, core and cut the lettuce into thin, crosswise slices. Let your guests assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.
   Makes 4 servings.
  
   Grilled Salmon with Two-Tomato Ginger Relish
   4 (6 oz.) salmon steaks
   3 Tbsp. olive oil, divided
   1/2 tsp. pepper, divided
   3 large plum tomatoes, peeled, seeded and diced (about 1-1/4 c.)
   2 yellow tomatoes, peeled, seeded and diced
   2 Tbsp. fresh basil, chopped
   1 Tbsp. red wine vinegar
   2 tsp. ginger, finely chopped
   2 tsp. lime or lemon juice
   1 tsp. soy sauce
   Place salmon steaks in a glass dish. Pour 1 tablespoon olive oil in a small bowl.
   Brush salmon with olive oil and sprinke with 1/4 tsp. pepper. Combine plum and yellow tomatoes with 2 Tbsp. olive oil, 1/4 tsp. pepper and remaining ingredients in a bowl.
   Note: the relish can be made 1 hour ahead. Place salmon on an oiled grill 4-5 inches from hot coals.
   Grill, brushing with oil and turning once, just until fish begins to flake when tested with a fork, allowing approximately 10 minutes cooking time per inch thickness of the fish.
   To serve, divide tomato relish on plates and place hot fish on top. Or serve relish on the side.
   Makes 4 servings.
  
   Fillet of Sole Florentine
   2 c. chopped fresh spinach
   1/4 c. dry bread crumbs
   1 Tbsp. minced shallots
   1/2 tsp. fresh thyme leaves, or 1/4 tsp. dry
   1/2 tsp. minced fresh rosemary, or 1/4 tsp. dry, crushed
   3 to 4 gratings fresh nutmeg, or pinch of ground
   1/4 tsp. salt
   1/4 tsp. freshly ground pepper
   1 lb. fillet of sole, in 4 pieces
   1/2 c. defatted chicken broth
   1 tsp. cider vinegar
   1 tsp. sugar
   Paprika for garnish
   Preheat oven to 350 degrees. In a large bowl, combine the spinach, bread crumbs, shallots, thyme, rosemary, nutmeg, salt and pepper.
   Arrange the spinach mixture to cover the bottom of an 8-inch square pan or other shallow baking dish jsut large enough to hold the fish in one layer.
   Arrange the fillets of fish in a single layer over the spinach, overlapping them as little as possible. In a small saucepan, combine the broth, vinegar and sugar, and bring to a boil. Pour the hot liquid over the fish. Dust fillets with paprika.Bake until the fish is opaque all the way through and flakes easily. Serve immediately.
   Makes 4 servings.
  
   Green Tea Poached Fish
   Use any firm fish - salmon and halibut both work well. The antioxidant tea has subtle lemon and orange flavors to complement the fish.
   4 c. green tea
   2 tsp. grated ginger
   2 tsp. minced garlic
   2 tsp. minced white onion
   1-1/2- 2 lbs. fish (4 small steaks or 2 large ones)
   Salt and pepper.
   To make green tea, pour hot but not boiling water over teabags and steep for five minutes. Use one teabag for every 8 oz. (1 c.) hot water. In a deep skillet, simmer green tea, ginger, garlic and onion for 10 minutes.
   Salt and pepper the fish, and place the steaks gently into the poaching liquid. Adjust heat to a gentle simmer and cook steaks 8-10 minutes until fish is slightly translucent. Remove fish. Serve with mayonnaise thinned with white wine vinegar and finely grated fresh ginger. Good accompaniments include hot brown rice and sauteed scallions.
   Makes 4 servings.
   Moroccan Fish Tagine
   1/4 c. finely chopped cilantro
   2 tsp. sweet paprika
   1 tsp. ground ginger
   8 saffron threads or 1/4 tsp. ground turmeric
   Pinch cayenne or other hot ground pepper
   Juice of 1/2 lemon
   12 oz. cod or other firm white fish, cut in 4 pieces
   6-8 large plum tomatoes, seeded and chopped (4 c.)
   2 garlic cloves, finely chopped
   1 tsp. ground cumin
   1/2 tsp. salt
   2 medium carrots, peeled and cut in 3/4 inch slices
   1 can (15 oz.) chickpeas, drained and rinsed
   1 large onion, thinly sliced
   1 lemon, peeled, thinly sliced and seeded
   8 large green pitted olives such as Sicilianstyle, halved
   Finely chopped cilantro or parsley, for garnish
   In a medium bowl, combine parsley, cilantro, paprika, ginger, saffron or turmeric, hot pepper and fresh lemon juice. Mix in olve oil. Add fish, turning to coat well. Cover and marinate in refrigerator 1 to 8 hours, turning fish once.
   Place tomatoes, garlic, cumin and salt in large saucepan over medium high heat. Cook, stirring occasionally until tomatoes are soft, 8-10 minutes, reducing heat if necessary. Set sauce aside.
   In small Dutch oven, arrange carrots to cover bottom. Layer chickpeas over carrots, then onions on top. Spread tomato sauce over onions. Cover and cook until fish is opaque throughout and flakes easily, about 12 minutes.
   Using slotted spoon, carefully remove fish and set aside. Divide rest of tagine among 4 plates. Set fish on top. Sprinkle cilantro or parsley for garnish. Serve hot or lukewarm.
   Makes 4 servings.