Subject: Pescado en Escabeche
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 21 2002 - 02:28:35 EST
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F O O D F U N N Y
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Here's a peek at the future of food courtesy of the prolific
"DRSPAGHETI":
Side effects of Genetically Altered Food
1) Your hot dog just fetched its own ketchup and relish.
2) You spot the tell-tale signs of a primitive central nervous system
in your Jell-O.
3) Chocchini: looks like zucchini, tastes like a Ding Dong.
4) The black-eyed peas on your fork just winked at you.
5) Every time you pour a glass of orange juice, your garage door goes
up.
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T O D A Y ' S R E C I P E
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With New World food products, European influences (primarily from
Spain), land that stretches from the tropics to the circumpolar
region, and more coastline per square mile than any other continental
nation, Chile has developed a unique cuisine.
It comes as no surprise that fresh seafood dominates the cuisine in
Chile. The use of local ingredients and Spanish cooking techniques
has resulted in many unique dishes, including this wonderful
appetizer:
Pescado en Escabeche (Pickled Fish)
1 lb (450 g) fresh skinless tuna, sea bass, swordfish,
or salmon fillets cut into 1-inch (2 cm) strips
1/2 cup (125 ml) all-purpose flour
4 Tbs (60 ml) olive oil
2 large carrots, thinly sliced
1 large onion, thinly sliced
4 - 6 cloves garlic, thinly sliced
1 red bell pepper (capsicum), cored, seeded, and julienned
1 green bell pepper (capsicum), cored, seeded, and julienned
2 Tbs (30 ml) chopped fresh parsley
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
1 cup (250 ml) white wine
1/2 cup (125 ml) lemon juice
Coat the fish lightly with flour and saute in the olive oil over
moderate heat for 2 to 3 minutes per side - do not brown. Remove the
fish and saute the carrots, onion, garlic, and peppers in the same pan
for 3 minutes. Add the parsley, bay leaf, salt, and pepper. Place
half the vegetable mixture in a serving dish, top with the fish, and
add the remaining vegetables. Add the wine and lemon juice and
refrigerate covered for 24 hours. Serve cold. Serves 4 to 6.
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