Broiled Fish with Oregano and Lime &
Creamed Oysters with Hearts of Palm

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            FOOD FUNNY
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Thanks to Anna Welander for this one:

Benny and Mark were at the bar chatting about how much their wives
thought of them. Mark said, "My wife thinks so much of me that she won't
let me do any work around the house. It's great!"

Not to be out done, Benny said, "That's nothing. My wife simply worships
me."

Confused Mark asked, "She worships you? C'mon, what makes you say that?"

"Easy. Every night she places a burnt offering before me."

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            TODAY'S RECIPES
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I'm sure you'll add this quick and easy method of cooking fish to
your list of favorite recipes after you've tasted it.

Broiled Fish with Oregano and Lime

1 1/2 lbs (675 g) thin fillets of white fish such as tilapia or perch
Salt and freshly ground pepper to taste
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) lime juice
3 Tbs (45 ml) chopped fresh parsley
1/2 tsp (1 ml) chopped fresh oregano, or 1/4 tsp (1 ml) dried

Season the fish fillets on both sides with salt and pepper and place
in a single layer in a broiler pan. Drizzle with the olive oil and lime
juice and cook under a preheated broiler until opaque and firm to
the touch, 4 to 6 minutes, depending on thickness. Sprinkle with
the chopped herbs and serve immediately. Serves 4 to 6.

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This upscale dish is also excellent made with scallops if fresh
oysters are hard to come by in your neighborhood. It can be
served on its own, or on top of toasted bread, white rice, or egg
noodles if desired.

Creamed Oysters with Hearts of Palm

4 slices bacon, chopped
1 15-oz (425 g) can hearts of palm, drained and coarsely chopped
1 cup (250 ml) heavy cream or evaporated milk
1 pint (500 ml) shucked oysters (about 1 lb, 450 g)
Salt and freshly ground pepper to taste

Cook the bacon until crisp in a large skillet over moderate heat. Remove
some of the rendered fat if desired before adding the remaining
ingredients. Cook, stirring frequently, just until the sauce is bubbling
and hearts of palm and oysters are heated through, about 3 minutes.
Serves 4 to 6.
Received on Fri May 18 11:15:37 2007