Subject: Broiled Fish Steaks with Garlic Lemon Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sat Feb 05 2000 - 10:27:37 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a real groaner from reader Linda Jacobs Pederson:
Two sea monsters were swimming around in the ocean,
looking for something to do. They came up underneath
a ship that was hauling potatoes. Bob, the first sea
monster, swam underneath the ship, tipped it over and
ate everything on the ship.
A little while later, they came up to another ship, again
hauling potatoes. Bob again capsizes the ship and
eats everything on board.
The third ship they found was also hauling potatoes
and Bob once again capsized it and ate everything.
Finally his buddy Bill asked him, "Why do you keep
tipping over those ships full of potatoes and eating
everything on board?"
Bob replied, "I wish I hadn't, but I just can't help myself
once I start. Everyone knows you can't eat just one
potato ship."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
It just seemed natural to serve fish as the main course in our
"Post-Holiday Sensible and Healthy" menu because it is naturally low
in fat, and most of my favorite fish recipes have the added virtue of
being quick and easy to prepare as well. This one is no exception.
Broiled Fish Steaks with Garlic Lemon Sauce
1+1/2 to 2 lbs (750 g - 1 Kg) fish steaks (any fish)
Salt and freshly ground pepper to taste
3 Tbs (45 ml) bread crumbs
2 to 3 cloves garlic, minced
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) dried tarragon
3 Tbs (45 ml) white wine or fish stock
Season the fish steaks on both sides with salt and pepper and broil
from 3 to 5 minutes per side, depending on the thickness of the
steaks. The fish should be firm to the touch when done. Combine the
bread crumbs, garlic, lemon juice, paprika, and tarragon in a small
bowl. Add the wine or fish stock and stir until thick and creamy.
Top the fish with the sauce immediately prior to serving. Serves 4 to
6.
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