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Quick ways with fresh fish.

For weeknight dinners, you can broil these in minutes

WHEN TIME IS SHORT, fish is a quick, nutritious dinner choice. We asked three California chefs for creative ways to prepare readily available Pacific halibut, tilapia, and rockfish, which broil in minutes.

Halibut Piccata

1 large clove garlic,

minced or pressed

2-1/2 tablespoons olive oil

1/2 cup dry white wine

3 tablespoons lemon juice

2 tablespoons drained

canned capers

1-1/2 pounds Pacific halibut

fillets, 3/4 to 1 inch thick

Pepper

1/2 cup finely shredded

parmesan cheese

In a 6- to 8-inch frying pan over medium-high heat, stir garlic in 1/2 tablespoon oil until limp, about 2 minutes. Add wine, lemon juice, and capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3 to 4 minutes; keep sauce warm.

Rinse fish, pat dry, and cut into 4 to 6 equal portions. Rub fish with remaining oil, sprinkle with pepper, and arrange in a single layer in a 12- by 17-inch broiler pan (without rack).

Broil about 3 inches from heat for 3 minutes. Turn fish over, sprinkle with cheese, and broil until opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes longer. Transfer to a platter and pour sauce onto fish. Serves 4 to 6.--Charlie Palladin, Olde Port Inn Restaurant, Avila Beach, California

Per serving: 228 cal.; 27 g protein; 11 g fat (2.7 g sat.); 1.2 g carbo.; 289 mg sodium; 43 mg chol.

Asian-style Tilapia with Baby Corn Relish

1-1/2 pounds tilapia fillets,

about 1/2 inch thick

Asian sauce (recipe

follows)

1-1/3 pounds regular broccoli

or 3/4 to 1 pound

broccoli rabe (rapini)

8 green onions (white

part only), sliced

1 can (15 oz.) baby corn,

drained

Rinse fish and place in a heavy plastic food bag with the Asian sauce; seal bag and turn to coat fillets. Chill at least 30 minutes or up to 2 hours, turning occasionally. Lift fillets from sauce; reserve sauce. Arrange fish in a single layer in a 12- by 17-inch broiler pan (without rack). Pour sauce into a 10- to 12-inch frying pan.

Trim broccoli stems or broccoli rabe, then peel if tough. Cut broccoli into 5-inch lengths about 1/2 inch thick.

Fill a 3- to 4-quart pan 3/4 full of water and bring to a boil over high heat. Add broccoli or broccoli rabe; cook 1 minute. Lift from water with a slotted spoon and transfer to pan of sauce. Cook onions in water about 30 seconds; add, with corn, to sauce.

Broil fish about 3 inches from heat for 3 minutes. Turn fish over and broil until opaque but still moist-looking in center of thickest part (cut to test), about 2 minutes longer; keep warm on a platter.

Stir sauce and vegetables over high heat until boiling; place on a platter beside fish. Makes 6 servings. --Robert Reash, Jr., John Dominis Restaurant, Newport Beach, California

Per serving: 209 cal.; 26 g protein; 7.6 g fat (0.7 g sat.); 10 g carbo.; 855 mg sodium; chol. not available.

Asian sauce. Pour 2 tablespoons Oriental sesame oil or salad oil into a 10- to 12-inch frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add 1 tablespoon minced fresh ginger, 1 tablespoon minced shallot, 1/2 teaspoon crushed dried hot red chilies, and 1/2 teaspoon ground coriander. Stir for 30 seconds.

At once, add 1/2 cup rice vinegar, 1/3 cup reduced-sodium soy sauce, 2 tablespoons oyster sauce (or more soy sauce). Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

Coconut Rockfish

1/2 cup sweetened

shredded dried coconut

1 tablespoon minced or

pressed garlic

3/4 cup sliced green onions

2-1/2 tablespoons olive oil

2-3/4 cups (1 lb.) freshly cut

or frozen corn kernels

1 cup minced red bell

pepper

1 can (2-1/4 oz.) sliced

pitted black ripe olives,

drained

1/4 cup chopped parsley

1-1/2 pounds rockfish fillets,

about 1/2 inch thick, cut

into 4 to 6 portions

2 tablespoons lemon juice

Lemon wedges

Parsley sprigs

Salt and pepper

In a 3- to 4-quart pan over medium heat, stir coconut until golden, 3 to 5 minutes. Remove from pan; set aside.

Add garlic, onions, and 1 tablespoon oil to pan; stir often over medium heat until onions are limp, 3 to 5 minutes. Add corn, bell pepper, olives, and 2 tablespoons water; cook, covered, until corn is tender to bite, about 5 minutes. Mix in chopped parsley; keep relish warm.

Rinse fish and pat dry. Rub fillets with lemon juice and remaining 1-1/2 tablespoons oil. Arrange in a single layer in a 12- by 17-inch broiler pan (without rack). Broil about 3 inches from heat for 3 minutes. Turn fish over; broil until opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes longer. Transfer to a warm platter.

Spoon corn relish onto platter; sprinkle coconut over fish. Garnish with lemon wedges and parsley sprigs. Season fish with lemon and salt and pepper to taste. Makes 4 to 6 servings.-- Charles Frankenfield, Ritz-Carlton, Marina del Rey, California

Per serving: 281 cal.; 27 g protein; 11 g fat (3.1 g sat.); 21 g carbo.; 196 mg sodium; 42 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Johnson, Elaine
Publication:Sunset
Date:May 1, 1992
Words:907
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