Highlight of this
Issue
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Under The Sea-Seafood
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Smart cooking tips
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Nutty Fish with Tomato
Relish
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Under The
Sea.....
Oceans and seas played a pivotal role in human lives from
the dawn of civilization. From ancient time many countries economy
was depended entirely on sea- being a food, energy and
transportation to name a few. Present day more than 3.5 billion people
depend on the ocean for their primary source of food. Under the blue salty
water of the oceans lies the key to solve our global food scarcity. So
live a little more & start eating seafood too- which is more
healthier than stakes and fries and have many benefits
too:
Amazing benefits of
Seafood:
- Seafood such as fish, shellfish, sea urchins, sea
cucumbers even seaweeds are excellent source of Iodine(now they add
Iodine to salt to prevent Iodine deficiency)
- Fatty fish like Salmon, Halibut are high in Omega 3
fatty acid which helps unclog you arteries clogged by Mc.......d's
burgers N fries.
- Nori and other seaweed has high
content of anti oxidant.
- Seafood is an excellent source of calcium.
- Some aquatic plants and seaweed contains high
amount of beta carotene.
Smart Cooking Tip of the
Issue:
1.If
seafood smells, then don't buy them, they should smell like the sea no
more than that. Also, fish eyes must be clear not cloudy (psst..
that's why some fish mongers cut off the fish heads so buyers can be
fooled).
2. If you don't
like the natural fishy smell then sprinkle your seafood with salt and
lemon juice and set aside. Just before cooking wash the excess salt away
and the smell will be gone.
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 Warm Nutty Fish with Cold
Tomato relish
4~6 Halibut/Salmon pieces about ---
450g
Coarsely chopped roasted Hazelnut- 1/2 cup
TSS Indian Fish
Blend---1-2 tsp.
Olive oil-- 2 TBS
Lemon Juice--2
tsp.
Salt to taste.
For Tomato
Relish
Chopped Tomato-1- 1.5 cup
chopped red onion-
1/2 cup
Chopped green onion-1/4 cup
Chopped green or red bell
pepper- 1/2 cup
Serano/Jalapeno pepper Chopped- 1 tsp.
Cilantro
Chopped-1/4 cup
Salt to taste
Rub fish pieces
with TSS blend, salt, olive oil and lemon juice thoroughly and let it
marinate for min 2 hrs (overnight preferred). Roll the marinated
fish on the chopped hazelnut to form a crust. Transfer the crusted
fish on a baking sheet and bake it for 7-9 min in a preheated 400 F oven
with a dollop of butter on the top. Do not let the nuts burn. Let the fish
rest few minutes after you take it out of the oven. Serve it over
the cold relish(see below)
Tomato Relish
Mix all the
ingredients for relish together. Season with salt (you can add a little
bit olive oil to perk it up a bit). Put it in the fridge to cool & let
all the flavours infuse together. You can serve this dish with some
garlic toasted French bread slices and my Carrot Potato soup (from Nov 2001
issue).
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