The Palm Beach Post from West Palm Beach, Florida on March 29, 1998 · Page 159
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The Palm Beach Post from West Palm Beach, Florida · Page 159

West Palm Beach, Florida
Issue Date:
Sunday, March 29, 1998
Page 159
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Page 159 article text (OCR)

"Fish can be tricky to cook right, and I need some help. Darryl Kourdouvelis, Naples, Fla. LUKINS re mam JMfiTg fl ' I ' X:.;v- 7l rM?r-.TTm?irr.Fl Ti'j.mi'fi f N 0' ...... j-p8 ) V . S ''V f V' l a . - Fishing season is just around the corner, and whether you reel in your own or pick up a great catch at the market fresh fish and bright, new recipe ideas are the order of the day. In addition, top chefs and leading nutritionists are telling us to "lighten up' our menus. Invariably, this translates into "eat more fish!" But we still worry, "How do we cook it right?" Because, when all is said and done, there are few culinary disasters worse than a dried-out piece of fish. Here's the hook: When you cook fish, retaining moisture is the goal This is true whether you bake, broil, grill or sauti. To get you started, here are several enticing new recipes that take the mystery out of cooking fish. I guarantee that they 'U deliver perfect results every time. , UtUs Kssr Frcra Yea Have a question about cooking op ntertaining Let the am ww become part of Simply DelickHJ$'. Although wa cannot g iva personal rep lie, your lattars ara important to us. Shaiia will try to answer your questions in upcoming art teles. Write to: Food Problems, P.O. Boa 5099. Grand Central Station, New York, K.Y. 10163-&099. III Fresh As Springtime Shrimp Sated To prepare shrimp, cook no longer than 2 to 3 minutes in simmering water, then run them under cold water to stop the cooking process. Drain. Do not overcook, or the shrimp will toughen. For thai 13 cum tree Kee t Prepare the dressing: In a small bowl, whisk together the lime juice, mustard, sah and pepper. Slowly drizzle in the oils, whisking constantly until thickened. Stir in shallots and lime zest. Add chives 15 minutes before time to use. 2. Place the avocado slices in a Urge bowl and toss with 2 tablespoons lime juice. 3. Add the cooked shrimp, bell pepper, tomatoes and seal I ions; fold together. Toss gently with 12 cup of the dressing. Just before serving, toss with the fresh mint leaves. Serve at once with extra dressing, if desired. Servas . Per serving: 344 celeries 9g carbohydrates, Bg proton, 2g tat nfimg che- 2 ripe avocado (preferably Haas), pitted, pooled and sliced in fairly large pieces 2 I atiliiejiiiixw treeh Km kece 1 pound large shrimp, paelad. deveined 1 tablespooa Dikw i 1 red toll pepper, stemmed, i Salt, to tests Freehry (pound Mace, pepper, tetasta t2 oup oHve oil 12 cup vegetable oil 1 tablespoon imnced shallots Finely grated rest of t lime a tabieepooee snips ad treeh cWvee and cut into I O inch dtee 1 cup dwed (VB-ch) seeded pkee tomatoes 4 scaJkofM (with 3 inches of green left on I, thinly sliced on the diagonal 3 t ahlaeji n nns eoarsely choppad mint loaves pmst te maocm ta, ems raaaoa SMcazeeT mnmirnrjniwi rrx rum n vmrr mtwnmm rr rmrrr tt nfri hu'i mnrrmv wriM'i imnrm uTwf rm is (i w ninAii tmm iyf - viiiHt co-nmmof rt tri4 .- rut w a-w ottt tmuiiM.-ad thi aui(uuUiJr -

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