MARITIME 



MORSELS 



duce heat and simmer until squash and 

 com are done, about 10 to 15 minutes. 

 Add fish and continue to cook until it 

 flakes easily with a fork, about 10 min- 

 utes. Serves 10 to 12. 



Golden Broiled 

 Flounder Fillets 



Quick and easy to prepare, this delicious 

 "fast food" is healthy and nutritious. 



• 6 medium flounder (or other) fillets 



• 4 tablespoons margarine, melted 



• 1 tablespoon grated onion 



• 2 tablespoons fresh lemon juice 



• 1 teaspoon salt 



• 1/8 teaspoon freshly ground 

 black pepper 



• 1 1 A teaspoon dried thyme leaves 



• paprika 



• lemon wedges (optional) 



In small bowl, combine margarine, 

 onion, lemon juice, salt, pepper and 

 thyme. Place fillets on greased broiler 

 rack, skin side down. Baste with marga- 

 rine mixture. Broil about 4 inches from 

 heat until done, about 8 to 10 minutes, 

 basting and sprinkling with paprika after 

 first 5 minutes. Garnish with lemon 

 wedges. Serves 6. 



Baked Oysters 

 with Fine Herbs 



Fresh green onions and parsley add a 

 touch of summer to this dish. 



• 3 dozen select oysters 



• 1/4 pound margarine, softened 



• 3/4 cup green onions, including tops, 

 finely chopped 



• 1/4 cup finely chopped fresh parsley 



• 1 I A cup finely chopped fresh tarragon 

 (or 4 teaspoons dried) 



• 1/4 cup fresh cracker crumbs 



• 2 teaspoons fresh lemon juice 



• rock salt 



Scrub oysters thoroughly with stiff 

 brush under cold, running water. 



Shuck oysters and place the deep 

 half of the shells level on a bed of rock 

 salt on baking pan. Mix margarine, on- 

 ions, parsley, tarragon, crumbs and lemon 



juice. Divide evenly over oysters. Broil 

 about 4 inches from heat until desired 

 doneness, 3 to 8 minutes. Serves 6. 



Steamed Clams 

 in Wine Broth 



Fragrant bowls of clams and broth warm 

 both body and heart. 



• 36 small clams in the shell 



• 1 12 cup dry white wine 



• 2 tablespoons butter or margarine 



• 6 tablespoons butter or margarine, melted 



• lemon wedges (optional) 



Scrub clams thoroughly with stiff 

 brush under cold, running water. Using a 

 large pot with rack or steamer, place wine 

 and 2 tablespoons butter in bottom of pot. 

 Place rack in pot. Arrange clams on rack. 

 Cover. Place over high heat and bring to 

 boil. Reduce heat and steam for 6 to 10 

 minutes or until clams open. Arrange clams 

 in their shells in shallow soup bowls and 

 pour steaming broth over them. Add 1 

 tablespoon melted butter to each bowl. 

 Serve with lemon wedges. Serves 6. 



Scallop Bisque 



A delightful, rich soup. If you 're not con- 

 cerned about fat or calories, use half-and- 

 half instead of milk 



• 1 pound scallops 



• 4 ounces fresh mushrooms, sliced 



• 5 tablespoons margarine 



• 1/2 teaspoon dry mustard 



• 1 teaspoon salt 



• 1/4 teaspoon freshly ground 

 white pepper 



• 4 tablespoons flour 



• 1 quart milk 



• paprika 



In large saucepan, lightly saute mush- 

 rooms in 1 tablespoon margarine over me- 

 dium heat. Remove mushrooms. Puree 

 mushrooms and scallops. 



Melt remaining margarine. Add puree, 

 mustard, salt and pepper. Cook 5 minutes, 

 stirring occasionally. Blend in flour. Add 

 milk gradually, stirring constantly, and cook 

 until thick. Place in soup bowls and sprinkle 

 with paprika. Serves 6. □ 



ADVICE FOR THE CHEF 



When cooking seafood, you 

 don't always have to use the species 

 named in a recipe. It's best to shop 

 for fresh fish, not always a particular 

 species. 



When you substitute, try to in- 

 terchange fish that are similar in fla- 

 vor, texture and fat content. For ex- 

 ample, substitute a lean fish for an- 

 other lean fish, one delicate flavor 

 for another. 



Always use fresh ingredients 

 in your recipes. There is a world of 

 difference in a seafood dish made 

 with fresh lemon or lime juice rather 

 than bottled juice. Garlic powder is 

 no substitute for fresh garlic. And 

 dehydrated onion does not impart 

 the sweet flavor of fresh onion. 



If a recipe calls for canned 

 mushrooms, use fresh ones instead. 

 Slice and saute them in margarine, 

 drain and use them the same as 

 canned. 



And once you grate your own 

 cheeses, you'll never want to buy 

 packaged grated cheese again, 

 whether cheddar, Parmesan or an- 

 other type. 



Use fresh herbs. Fresh parsley in 

 Baked Oysters with Fine Herbs adds 

 a flavor that dried parsley can't match. 



If you ever grind your own black 

 or white pepper, you'll never buy 

 another box of ground pepper. If you 

 don't have a good pepper mill, treat 

 yourself to one. It's a must in food 

 preparation. 



SOME SPECIES OF FISH 

 CAN BE INTERCHANGED 

 IN RECIPES 



• Lean fish with delicate flavor: 

 flounder, catfish, snapper 



• Fish with a fine texture: flounder, 

 snapper, sea bass 



• Fish with a firm texture: catfish, 

 shark, grouper 



• Oily fish with a moderate flavor 

 and fine texture: bluefish and 

 Spanish mackerel 



COASTWATCH 33 



