Text 18290, 91 rader
Skriven 2014-10-20 21:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fishy 112
=================
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> parasites in undercooked fish?
 
Fresh water fish, yes. Salt water, not so much. As salmon spend part
of their lives in fresh water they too can often have worms.

Careful observation of thin slices, like sashimi, in bright light
detects the larger ones. Ceviche and gravlox are cured in acid and
salt, if not cooked, and are safe. And freezing raw fish at -20 C
for at least 7 days kills all parasites with complete certainty,
although that does alter the texture as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Florida Grouper
 Categories: Fish, Relishes, Pasta, Fruit, Grill
      Yield: 6 servings
 
           FISH:
      6    Grouper fillets
           -skinned and boned
    1/2 tb Olive oil
    1/2 tb Lime juice
           Salt and pepper
           MANGO ARUGULA RELISH:
      2    Mangoes, pitted, peeled
           -cut in julienne
      1 lg Red bell pepper,
           -roasted, peeled, seeded
           -cut in julienne
    1/2 sm Sweet onion
           -cut in julienne
    1/2 c  Extra-virgin olive oil
      5 tb Key lime juice
      1 tb Basil, chopped
      2 c  Arugula, loosely packed
           Rinsed and coarsely chopped
           ORANGE MINT ORZO PILAF:
      2 tb Olive oil
      1 c  Sweet onion, diced
      3 c  Chicken stock
      1 c  Orange juice
  1 1/2 c  Orzo pasta
      1 md Red beefsteak tomato
           -seeded, cut in 1/4" dice
      2 tb Mint, chopped
           Salt and pepper
 
  Full Title: Grilled Florida Grouper with Mango Arugula Relish
  served with Orange Mint Orzo Pilaf
  
  Mango Arugula Relish: Combine all the ingredients in a medium
  bowl. Toss gently so as not to mash the mangoes. Let sit at room
  temperature so the flavors can blend.
  
  Orange Mint Orzo Pilaf: Heat the olive oil in a medium saucepan.
  Add the onion and cook until tender. Add the stock and orange
  juice and bring to a boil. Stir in the orzo, cover and simmer over
  medium heat until the pasta is just tender, about 5 minutes.
  Remove from heat. Add the tomatoes and mint and toss well. Season
  to taste with salt and pepper; the pasta should be somewhat saucy.
  Set aside and keep warm.
  
  The Fish: Preheat the grill. When the fire is hot, rub the fish
  with olive oil, sprinkle with lime juice and season with salt and
  pepper. Place the fish on the clean, hot grill and cook on both
  sides until just opaque in the center, Set the fish on individual
  plates, spoon the mango arugula relish over and around the fish.
  Serve with the orange mint orzo pilaf.
  
  Seafood alternatives: halibut, snapper, swordfish
  
  Chef Ron Pollack Portobello Yacht Club Lake Buena Vista, FL
  
  Simply Seafood Fall 1995
 
MMMMM
 




YK Jim


... You speak of Pumpkin Season as if that is a good thing.

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