Subject: Macadamia Crusted Fish
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 14 2002 - 07:44:32 EST
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F O O D F U N N Y
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It has become something of a World Wide Recipes tradition to
publish the following poem on Valentine's Day. Thanks to the
many readers who sent it to me this year.
VALENTINE FOOD FOR THOUGHT.
Cabbage always has a heart;
Green beans string along.
You're such a cute tomato,
Will you peas to me belong?
You've been the apple of my eye,
You know how much I care;
So lettuce get together,
We'd make a perfect pear.
Now, something's sure to turnip
to prove you can't be beet;
So, if you carrot all for me
let's let our tulips meet.
Don't squash my hopes and dreams now,
Bee my honey, dear;
Or tears will fill potato's eyes,
While sweet corn lends an ear.
I'll cauliflower shop and say,
Your dreams are parsley mine.
I'll work and share my celery,
So be my Valentine.
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T O D A Y ' S R E C I P E
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Representing Oceania, this recipe from Australia is sure to take the
gold for taste and appearance.
Macadamia Crusted Fish
2 egg whites, lightly beaten
1 Tbs (15 ml) milk
1 1/2 lbs (675 g) perch, pike, or firm white fish fillets
of your choice
Salt and freshly ground pepper to taste
Flour for dredging
1 cup (250 ml) macadamia nuts, finely chopped
3 Tbs (45 ml) butter
3 Tbs (45 ml) vegetable oil
Lemon wedges for garnish
Finely chopped fresh parsley for garnish
Beat the egg whites and milk together in a wide shallow bowl. Season
the fish fillets with salt and pepper. Dust each fillet lightly with
flour, dip in the egg mixture, and coat with chopped nuts.
Refrigerate for 30 to 60 minutes. Heat the butter and oil in a large
skillet over moderate heat and saute the fillets for 3 to 4 minutes
per side, until crisp, brown, and firm to the touch. Garnish with
lemon wedges dipped in chopped parsley and serve immediately.
Serves 4 to 6.
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