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Show CATch A NEW Fish dish by sylviA schuR PARADE FOOD EDITOR There's a great catch for you in more than 200 edible seafood species in our waters. Some may cost more per pound than steak, but others at under $1 per pound offer economy, great eating and good nutrition. Check sea trout, flounder, croaker, whiting, other local species. Best savings of all may be your own catch. Recreational fishermen almost match the U.S. commercial catch of saltwater finfish. Americans purchased an average of 12.9 pounds of fish meat last year. That's only a quarter pound a week one fish meal, while nutritionists recommend three or more per week. The story is different for fish fans. Easterners who dote on clams and oysters are discovering inexpensive mussels and squid as alternates. At San Francisco's famed Fisherman's Wharf, the clam chowder debate between the creamy New England and ruddy Manhattan styles yields to Cioppino (proThis gutsy tonounced mato and garlic base uses a combination of fish and shellfish at peak of season now. For thriftiest buys and best flavor, select whole fish or sections, cut and bone as needed. Trout fishermen know that nothing can match their catch, simply panfried or elegantly topped with slivered almonds. Or you may want to forgo cooking altogether and prepare summer's fish in a cool lime juice pickle a South American dish called Seviche. Hot or cold, fish is smart sum.ner fare! cho-peen-- Heat oil in a deep, heavy skillet or Dutch oven; add garlic, onions and green peppers. Cook until golden. Add tomatoes, tomato sauce, wine and seasonings. Cover; simmer 30 minutes, stirring often. Add fish and lobster; cioppiNO ' cup salad or olive CONSUMER simmer 6 minutes more. Add mussels andor clams; cover and cook 5 minutes more, until fish is done and shellfish open. Makes 6 servings. Serve with crusty Italian bread. To round out the meal, add a salad of romaine lettuce CORNEft oil 2 cloves garlic, minced 2 medium onions, chopped 2 green peppers, seeded and chopped can (1 pound) tomatoes 1 can (8 ounces) tomato sauce 2 cups dry white wine 1 bay leaf V teaspoon oregano Salt and pepper to taste 1 pounds cod or tilefish, sliced 7 ounces frozen lobster tails or 1 small lobster, cut up 1 pound mussels andor small clams 1 'j WATCH: Shrimp "farmnow underway should hatch ing" large supplies of heavier shrimp or prawns within the next few years. KEEP FROSTY: If fish is frozen, cook from frosty state. Cut frozen fish with sawtooth knife. SEA GRILL: Slash fish three times on each side to avoid curling; season with barbecue sauce: Try kebabs, or wrap each fish portion in a foil packet together with seasonings and a lemon slice; grill. ADVANCE FISH TAKES TO WATER: in seasoned broth Simmer fish minutes per never overcook. 10 inch of thickness It pays to invest in a long oval fish poacher, preferably enamel-coateto keep large whole fish intact after simmering. No poacher? Wrap fish in two thicknesses of moist cheesecloth and sling diagonally in a d, roasting pan. New are an economical buy for salads and sandwiches. DISCOVER canned MACKEREL FILLETS: fillets with slivers of cheese, apple and nuts, tossed with French dressing. SEvichc (pickled Fish) fish fillets (red pound snapper, halibut, bass or flounder) 4 limes, juiced 2 tablespoons salad or olive oil 1 small onion, thinly sliced 'h teaspoon salt Dash hot pepper sauce 1 large tomato, peeled and chopped 2 cups shredded lettuce 1 firm-flesh- Cut fish (fresh or frozen) into thin slices; place in glass or ceramic dish. Add lime juice, oil, onion, salt and pepper sauce. Refrigerate (covered) for 4 hours or longer if fresh, overnight if frozen. Before serving, toss fish with tomato and arrange on a bed of lettuce. Garnish with lime slices if desired. Makes 6 servings, more as an appetizer. proud of a recipe? Send it to PARADE OF RECIPES, 733 3rd Ave., New York, N.Y. 10017. Recipes can't be returned or acknowledged, but your name will appear if used. With duplications, earliest postmark will be chosen. We reserve right to alter recipes. PARADE OF RECIPES: Are you PARADE AUGUST 6, 1978 1 5 wal- |
