Fabulous Fish

Some of the delicious wonders from the ocean

Fish is becoming one of the most popular and sought-after foods out there. Fish oil is now all the rage as more and more people are getting health conscious. Omega-3 oils are increasingly used to treat everything from arthritis to kidney disorders to depression.
And it's no wonder more people are ordering fish to get their health in check. It's rich in protein, minerals, iodine, calcium and iron. And for those who are counting calories out there, fish also happens to be low in fat, but full of various vitamins.
When choosing fish, remember that it's better to buy frozen to ensure the freshest product. Clear eyes, firm flesh and shiny scales are other things to look for when purchasing.
Salmon is one of the most versatile fish around. Whether baked, broiled, steamed or grilled, its lovely pink colour and delicate taste lends itself to a variety of dishes. It's also a very nutritious alternative to your dinner table since it's high in Vitamins A and B and Omega-3-oils.
Italians have also always been particularly fond of the pink-coloured fish since it's a tasty complement to a lot of Mediterranean flavours. Having a party? How about tasty Salmon Balls. To make, drain salmon, reserving liquid; flake. Combine salmon, reserved salmon liquid, breadcrumbs, onion, egg, garlic, salt and pepper. Shape into balls, about 1-inch in diametre. Chill. Brown in butter. Transfer to chafing dish or warm serving dish. Add lemon juice and parsley to skillet. Pour over salmon balls.
Then there's the very elegant Carpaccio di Salmone. Put the salmon in the freezer for about an hour so that it goes hard but does not freeze. Cut into very fine slices and marinade for two hours in olive oil, lemon and salt. Dip the tomatoes into boiling water to be able to peel them and then dice. Place the drained salmon slices on a serving dish and cover with the diced tomato and dress with chopped chives. Add extra oil and salt if necessary.
Trout is another fish alternative. It also has an ancient history. Claudius Aelian, a Roman author from 235 AD, talks about the glory of trout fishing in one of his books. Delicious and healthy, trout is versatile and fairly inexpensive. To fillet a trout, take a sharp knife and remove the head from the gutted fish. If you prefer to leave the head on, snip the backbone behind it with a pair of kitchen scissors. Slip the knife blade between the "ribcage" of the fish and its flesh. Keeping the blade flat against the bones, work in smooth strokes down the side of the fish towards the tail. Turn the fish over and repeat the process.
Trout in Red Wine is a classic Italian recipe. Clean cremini mushrooms and cut them very finely. In a large non- stick pan melt the butter and add the chopped shallot and garlic and brown. Dust the trout fillets with flour and place in the pan, cooking for a few minutes on both sides. Pour the wine in, evaporate and add the mushrooms, cover with a lid or aluminum foil and cook at medium heat for about 20 minutes. Add more wine if necessary.
Liguria is known for its fish dishes. A specialty is made with sea bass filets, known as filetti di orata alla Ligure. The sea bass is combined with peeled potatoes, pine nuts, green olives, dry white wine, fresh marjoram and extra-virgin olive oil. Sauté the potatoes until lightly browned in half the olive oil, and then use them to line a baking dish. Lay the fish filets over them, sprinkle the remaining ingredients over the fish, and season everything to taste with salt and pepper. Roast the fish for 10 to 12 minutes.
Halibut is the largest flatfish. White, lean and with a firm flesh, halibut has a distinctive delicate taste. Extremely versatile, this fish is good whether you are broiling, baking, pan-frying, poaching or grilling.
Because of its delicate taste, halibut is a good partner for rich cream sauces. One recipe has is partnered with a sauce made from whipping cream, butter, flour, and oregano leaves. Then there's the incredible Grilled Halibut with Rum Sauce. This is the meal to make when expecting company.

Publication Date: 2004-08-29
Story Location: http://tandemnews.com/viewstory.php?storyid=4338