Mariner's Menu

ANOTHER FRESH SEAFOOD IDEA

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Recently, our Nutrition Leaders developed several very successful recipes for nut-encrusted fillets.

Once used primarily for snacking, nuts had a bad reputation because they are high in fat. But now we know that they contain healthy monounsaturated fats which reduce the risk of heart disease. And they are high in protein, B vitamins and fiber.

Now widely used in cooking, nuts add flavor and texture to many dishes and are particularly compatible with fish. They are best with thinner fillets so that they do not burn before the fish is done.

Almonds are probably the classic nuts used in cooking, but we were also successful with walnuts, pistachios, hazelnuts, combinations of nuts and combinations of nuts and fresh herbs. Cashews and pine nuts are popular, too.

You will notice that this recipe also calls for ¼ cup cream. But it won’t offset the benefits of the nuts—it’s ¼ cup divided among 8 people.

4 medium snapper fillets cut into halves
1 cup flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
½ cup milk
½ cup finely chopped almonds
2 tablespoons canola oil
2 tablespoons butter or margarine
½ cup dry white wine
¼ cup heavy cream
1 tablespoon fresh lemon juice
salt
freshly ground white pepper

In a shallow dish, combine flour, salt and black pepper. In another dish, combine egg and milk.

Dredge fish in flour mixture, gently shaking off excess. Dip flesh side of fish in egg mixture. Coat same side with almonds. Place in pan and refrigerate for 15 minutes.

Heat oil in large skillet. Add 2 tablespoons butter and heat. Sauté fish, nut side down, until just golden brown, about 5 to 6 minutes, being careful not to burn almonds. Turn and repeat on other side. Remove to serving platter.

Add wine to pan, scraping up any remaining bits. Cook until reduced by half. Add cream and cook over low heat until slightly thickened. Add remaining 1 tablespoon butter and lemon juice and mix well. Salt and pepper to taste. Drizzle over fillets. Serves 8.

Contributed by Joyce Taylor.

Another Fresh Seafood Idea

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Available year-round, the native hard clam, or quahog, has always been a coastal favorite.

Clams may be bought in the shell or shucked. Those in the shell should be heavy and tightly closed, or should close when tapped lightly. They should have a pleasant, briny odor. Discard any with open or broken shells.

You can also buy clams already shucked. Clam meat is translucent. Its color ranges from ivory to golden brown. The liquid should be clear or slightly opaque.

Markets classify hard clams by size. The smallest, under 2 inches, is called the littleneck, after Little Neck Bay on Long Island, where they were once plentiful. We’re using littlenecks in this recipe.

Smaller clams, including littlenecks, are firm but tender with a mild flavor. They can be steamed, broiled, baked, grilled, used in clambakes or other cooked dishes, or on the half-shell. (Be aware of all seafood safety concerns before eating raw shellfish.)

Remember to cook clams only until tender. Overcooking toughens them. Also, watch the amount of salt you add to clam dishes. Many clams taste salty naturally due to the salinity of the water where they grow, and any additional salt may be too much.

2 cups shucked littleneck clams, liquid reserved
4 slices bacon, diced
1/3 cup thinly sliced green onions, including tops
2 cups peeled and diced potatoes
½ cup thinly sliced celery
2/3 cup thinly sliced carrots
½ teaspoon pressed garlic
clam liquid plus enough water to make 2 cups
1 teaspoon salt (see note above about salt)
½ teaspoon freshly ground white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
2 cups light cream

In a large, deep pan, cook bacon over medium heat until crisp. Remove bacon and reserve. Add onions, potatoes, celery, carrots, garlic, liquid, salt, pepper, Worcestershire and Tabasco to pan. Bring to boil. Reduce heat, cover and simmer gently until potatoes are tender, about 15 minutes. Add clams and cook until done, about 5 minutes.

Stir in cream. Heat just until steaming. Do not boil. Top with reserved bacon. Serves 6 to 8.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.

Contributed by Joyce Taylor.