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Leaner ways with fish: citrus lingcod, ginger-pear scallops.

From every quarter, the interest in creating dishes that are equally well balanced in nutrition and flavor is producing delightful dining choices. When Casa Madrona chef Kirke Byer, of Sausalito, California, took on this task, he came up with these handsome, lean fish preparations.

First, a foursome of citrus fruits becomes the sauce for broiled fish and fragrant basmati rice. In the second dish, grilled scallops are flanked by a ginger-pear puree; serve with black beans, sliced oranges, and a green salad.

Citrus Lingcod with Orange Almond Rice
 4 or 5 small (about 2 lb. total)
 1 large (about 3/4 lb.) pink grapefruit
 1 medium-size lemon
 1 medium-size lime
cup slivered almonds
cup olive oil
cup chopped onion
 1/2 teaspoon almond extract
 1 1/2 cups white basmati or long-grain
 2 pounds boned and skinned mild,
white-flesh fish fillets (such as
lingcod, striped bass, or
grouper), about 1 inch thick
 1/4 cup rice vinegar
 2 tablespoons minced shallots
 Salt and pepper

Finely shred enough peel (colored part only) from oranges and grapefruit to make 1 1/2 tablespoons each. Finely shred colored peel from lemon and lime to make 1 teaspoon each. Mix together; set aside.

With a short, sharp knife, cut peel and white membrane from 2 oranges, the grapefruit, lemon, and lime. Over a bowl, cut between white membranes to release segments into bowl. Ream remaining oranges to make 1 1/4 cups juice.

In a 2- to 3-quart pan, stir almonds over medium heat until golden, 5 to 9 minutes. Pour out of pan; reserve. To pan add 1 tablespoon oil and onion; stir over medium-high heat until limp, 3 to 5 minutes. Add 3/4 cup orange juice, 1 1/4 cups water, and almond extract. Bring to a boil and stir in rice. Cover and simmer on low heat until rice is tender to bite, 20 to 30 minutes. Just before serving, stir in the almonds.

Rinse fish and pat dry. Cut into 4 to 6 equal pieces. Brush fish all over with about 2 tablespoons oil. Place on rack in a 12- by 14-inch broiler pan. Broil about 4 inches from heat, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 10 to 12 minutes.

In a 10- to 12-inch frying pan, combine vinegar, shallots, remaining 1/2 cup orange juice, citrus segments and accumulated juices, and 1 tablespoon olive oil. Cook over medium heat, shaking pan often, just until sauce is warm, about 2 minutes.

On 4 to 6 dinner plates, place equal portions of the rice, fish, and warm sauce. Garnish with citrus peel. Add salt and pepper to taste. Serves 4 to 6.

Perserving: 503 cal.; 34 g protein; 18 g fat; 51 g carbo.; 112 mg sodium; 103 mg chol.

Grilled Scallops with Pear and Ginger Coulis
 1 pound sea scallops
 2 tablespoons olive oil
 1 small onion, diced
 2 tablespoons chopped fresh ginger
 3 medium-size (about 11/2 lb. total)
firm-ripe pears, peeled, cored,
and diced
 1/4 cup rice vinegar
 Salt and pepper

Rinse scallops and pat dry. If needed, cut in half crosswise to make rounds about 1/2 inch thick. Mix with 1 tablespoon oil. Divide into 4 equal portions; thread scallops through sides on 4 thin skewers. In a 2- to 3-quart pan over medium-high heat, stir onion often in 1 tablespoon oil until limp, about 8 minutes. Add ginger, pears, and vinegar. Simmer, uncovered, until pears are tender when pierced, 15 to 20 minutes. Smoothly puree in a blender or food processor. Keep warm, or cover and chill up to 3 days; reheat to use.

Place scallops on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds). Cook, turning once, until scallops are opaque but still moist-looking in thickest part (cut to test), 8 to 10 minutes.

On 4 warm dinner plates, mound equal portions of warm pear mixture. Lay a scallop skewer on each. Add salt and pepper to taste. Makes 4 servings.

Perserving: 260 cal.; 20 g protein; 8.3 g fat; 28 g carbo.; 186 mg sodium; 38 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Oct 1, 1990
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