FISH-DISHES FROM DIRECTOR



FISH-DISHES

Australian Grilled Fish

For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.

1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste.

2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times.

3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.

4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals.

To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

Serving Ideas : Grill outdoors and serve with crispy green salad and bread

CHOPSTIX TUNA CASSEROLE

2 cans tuna
1 can cream of mushroom soup
1/4 cup white cooking wine or water
1 small onion chopped
1-2 stalks celery
dash pepper
2 cups chow mein noodles-divided
1/2 cup salted cashews-optional

Mix all together, except 1/2 of the chow mein noodles and put in a grease casserole dish. Top with remaining chow mein noodles. Bake at 350°F for 30 minutes.

Here is what changes you can make:

use canned chicken
use cream of chicken soup
use sherry
use green onions (scallions)
instead of mixing in chow mein noodles, mix in cooked rice and serve over noodles or, add in the noodles and serve over rice.

CRAB PASTA SALAD

1. In a large pot of boiling water, cook until al dente (following directions on package):

1 pkg. (8 - 16 oz.) bow, shell, or swirl-shaped pasta

2. Rinse cooked pasta with cool water and drain.

3. In a 6-quart bowl, combine cooked pasta with:

4 pepperoncini peppers, chopped fine
1 lg. can olives, chopped
2-3 med. tomatoes, chopped
1 pinch parsley
1 pinch thyme
1 pinch sage
1 pinch rosemary
1 pinch Lawry's seasoned salt
1 pinch garlic seasoning
1 lb. crab meat

4. Immediately before serving, mix in:

Lawry's Italian salad dressing to taste.

FIRECRACKER GRILLED ALASKAN SALMON

8 (4 ounce) salmon fillets
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt

Directions:

1. Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

2. Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.

3. Grill the fillets 5" from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Makes 8 servings

SHRIMP AND VEGETABLE SALAD WITH FRESH HERB DRESSING

Six servings

This wonderful salad was inspired by the filling of Vietnamese spring rolls, which often consists of cooked shrimp, shredded vegetables, and rice noodles. Chopped fresh cilantro and basil and the fresh lime dressing further accentuate the freshness and delicacy of the mixture.

1 pound medium shrimp, shelled and deveined
1/3 pound thin rice stick noodles, softened in hot water for 15 to 20 minutes and drained
3 carrots, peeled and grated (about 2 1/2 cups)
2 1/2 cups leafy lettuce, rinsed, drained, and cut into thin julienne shreds
2 1/2 cups bean sprouts, rinsed and drained
1/3 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped fresh basil
1 1/2 cups finely chopped scallion greens

Sweet and Sour Dressing:

1 1/4 teaspoons crushed dried chiles or dried chile flakes
Juice of 5 limes or 2 1/2 lemons (about 2/3 cup)
1/3 cup fish sauce, or more to taste
1/3 cup sugar
1 1/2 tablespoons minced garlic

1. Using a sharp knife, slice the shrimp in half lengthwise along the back. Heat 4 cups water in a saucepan until boiling, add the shrimp, and cook about 1 1/2 minutes, after the water has reached a boil. Drain in a colander and rinse under cold water. Drain again.

2. In a large stockpot, heat 2 quarts of water until boiling. Add the softened rice stick noodles and swirl in the hot water. Cook for 10 seconds, or until just tender. Drain thoroughly in colander and rinse under cold water. Clip the noodles, if desired, into 3-inch lengths and arrange on a deep serving platter.

3. Arrange the shrimp in the center of the platter with the carrots, lettuce, and bean sprouts in concentric circles around the shrimp.

4. In a medium bowl, soak the crushed red chiles or dried chile flakes in the lime juice for 2 to 3 minutes. Add the remaining Sweet and Sour Dressing ingredients, and stir to dissolve the sugar. Pour the dressing into a serving bowl.

5. Sprinkle the chopped cilantro, basil, and scallions on top of the shrimp and vegetables. Spoon the dressing over the salad, or serve on the side at room temperature or chilled.

Cilantro, also called Chinese parsley or fresh coriander, has been used in Chinese medicine since A.D. 600. The herb and its seeds are said to aid digestion. The Cantonese recommend cilantro soup for treating bad breath. Cilantro- and-ginger tea is also drunk to relieve the symptoms of the common cold.

Basil has been used by Chinese doctors for centuries. It is believed to invigorate the body, promote circulation, and aid digestion. According to Dr. Albert Leung, author of "Better Health with (Mostly) Chinese Herbs and Foods," an 8th-century recipe for treating a cough consisted of a basil-ginger bread, to be eaten on an empty stomach.