MARITIME 



MORSELS 



Spicy Spoonfuls 



MACKEREL WITH 

 HERB SEASONING 



• 4 medium mackerel or other fillets 



• 1/4 cup unsalted margarine, melted 



• 1 tablespoon fresh lime juice 



• 1/8 teaspoon Tabasco sauce 



• 1 tablespoon minced fresh parsley 



• 1 teaspoon minced fresh thyme 



• 1 teaspoon minced fresh marjoram 



• 1/2 teaspoon pressed garlic 



• 1/4 teaspoon cayenne pepper 



• 1/4 teaspoon paprika 



• 1/8 teaspoon ground cloves 



• 1/2 cup coarsely chopped green 

 onions, including tops 



Combine melted margarine, lime 

 juice and Tabasco. In a small bowl, 

 combine all seasonings except onions. 

 Place fillets in greased baking dish. Brush 

 margarine mixture over fillets. Sprinkle 

 onions on fillets, then herb seasonings. 

 Bake at 400 F for 15 to 20 minutes or 

 until fish flakes easily when tested with a 

 fork. Serves 4. 



LIME-MARINATED SNAPPER 

 WITH CILANTRO BUTTER 



• 4 medium snapper or other lean fillets 



• 3 1/2 tablespoons fresh lime juice 



• 1/2 cup unsalted margarine 



• 2 cloves garlic, pressed 



• 3/4 cup fresh cilantro. finely chopped 



• 1 [2 teaspoon dried red pepper flakes 



• lime wedges 



Place fillets in baking dish or 

 nonreactive pan and pour lime juice over 

 them. Marinate 20 minutes, turning once. 



Melt margarine in small, heavy 

 saucepan over medium heat. Add gariic 



and cook I minute. Mix in cilantro 

 and pepper flakes and cook until 

 cilantro is heated through, about 1 

 minute. Brush over fish. Broil about 4 

 inches from heat until fish flakes 

 easily when tested with a fork, about 

 8 to 10 minutes. Garnish with lime 

 wedges. Serves 4. 



SCALLOPS WITH 

 LEMON AND DILL 



• 1 1/2 pounds scallops 



• 2 tablespoons unsalted margarine 



• 2/3 cup dry vermouth 



• 1 tablespoon fresh lemon juice 



• 1/2 teaspoon finely grated 

 lemon peel 



• 1 I A cup chopped fresh dill 



• 1/4 teaspoon freshly ground 

 black pepper 



If using sea scallops, cut into 

 halves or quarters. In large skillet, 

 melt margarine over medium heat. 

 Add scallops and stir until almost 

 opaque, about 4 to 5 minutes. 

 Remove scallops from skillet. Add 

 vermouth, lemon juice and lemon 

 peel to skillet and boil until reduced to 

 a thick glaze, about 5 minutes. 



Return scallops to skillet and stir 

 until thoroughly heated. Add dill and 

 pepper. Serves 6. 



Recipes taken from No-Salt 

 Seafood: All the Flavor Without the 

 Salt. To purchase a copy, send $3.50 

 to North Carolina Sea Grant. Box 

 8605. NC State University. Raleigh. 

 NC 27695-8605. Ask for publication 

 UNC-SG-89-07. m 



made a tribute to King Soloman with 

 spices, gold and precious stones. 



• About 400 B.C., Hippocrates, 

 the Greek physician, listed more than 

 400 medicines made with spices and 

 herbs, about half of which we use 

 today. 



• The Arabs controlled the spice 

 trade for centuries (3000 B.C. to 200 

 B.C.), keeping secret for generations 

 the native lands where spices grew. 



• For the next 1 ,400 years, the 

 Romans monopolized the spice trade. 

 After Nero kicked his wife Poppaea to 

 death in A.D. 65, he used an entire year 

 of Rome's cinnamon supply to bury 

 her. 



• When the Goths captured Rome 

 in 410, they demanded 30,000 pounds 

 of peppercorns along with gold, jewels 

 and silk to spare the lives of the people. 



• In the Middle Ages, a pound of 

 mace could buy three sheep, an ounce 

 of cardamom was worth a poor man's 

 yearly wages and a cupful of pepper- 

 corns could buy a serf s freedom. 



• Marco Polo's exploration of 

 China finally opened Europeans' eyes 

 to the true source of spices and set into 

 motion the search for an easier, faster 

 route to the Orient. The momentous 

 voyages of Christopher Columbus, 

 Vasco de Gama and Ferdinand 

 Magellan were spurred by the search 

 for spices. 



• Between the 15th and 17th 

 centuries, Spain, Portugal, England and 

 Holland fought for control of the spice 

 trade. 



• Americans entered the spice fray 

 in the late 1600s. Elihu Yale, a Boston- 

 bom former clerk of the British East 

 India Co., started his own spice 

 business. He made a fortune that he 

 later used to found Yale University. 



• As immigrants poured into 

 America, they brought their love for 

 their own ethnic dishes, and America's 

 demand for spices expanded. Today, 

 the United States is the world's top 

 spice buyer. □ 



COASTWATCH 31 



