| This month
we are high-lighting delicious fish recipes from our
vendor, Tropical Seafood.
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| Grilled
Salmon with Fennel |
| By
midsummer, ocean salmon becomes firmer and fuller -
flavored, and is more suitable for grilling than
poaching. |
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| Serves
4 |
| 1 |
large or 2 small fennel bulbs
(about 1/2 pound) |
Coarse ground black pepper
Beurre Blanc (
recipe below) |
| 4 |
6-8-ounce salmon steaks |
| 3 |
tablespoons olive oil |
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| Trim
the fennel bulbs, reserving the leaves and tender
stems. Slice the bulbs lengthwise in half or into
1/2-inch slices. Blanch them in salted water for
30 seconds or until they soften slightly. Rinse
them with cold water to stop the cooking.
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| Marinate
the fennel slices and salmon in olive oil and pepper for
at least 1 hour.
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| Grill the fennel slices
on one side. When they are lightly browned, turn
them and add the salmon to the grill. A 3/4-inch
steak will be cooked rare in about 6 minutes over a hot
charcoal fire and well done in 8 minutes. |
| Baste
the steaks with the marinade while grilling. When
fennel is tender, remove it to a warm platter or serving
plates. |
| Serve the fish and fennel with a Beurre
Blanc to which have been added finely chopped fennel
leaves and stems. |
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| Beurre
Blanc |
| This
delicious and versatile sauce can be used to accompany
almost any grilled, broiled or poached fish, as well as
many vegetables. |
| The
beurre blanc may be made in
advance and stored in the refrigerator for several
weeks. Left-over beurre blanc may be used as a
compound butter, or may be mixed into the next batch if
added very gradually. |
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| Yield: 1 cup |
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| 1/4 |
cup finely chopped
shallots |
1/4 |
cup white wine or vermouth |
| 1/4 |
cup lemon juice
or white wine vinegar or a mixture of the two |
1/2 |
pound sweet butter, cut into cubes
of 1 ounce or less |
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| In a non-aluminum
saucepan,
combine the shallots and the liquids and reduce until
nearly dry but not too dark. Watch carefully, as
the reduction will scorch easily at this point.
Remove the pan from the heat and add one or two pieces
of butter. Stir steadily with a whisk or wooden
spoon until the butter is melted. |
| Return the pan
to the heat and incorporate the rest of the butter, one
or two pieces at a time. If the butter separates,
the heat is too high; remove from the heat and stir
rapidly to re-emulsify. |
| Serve the sauce immediately or hold it in a double
boiler over barely simmering water |
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| Serves
4 |
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| 1/4 |
cup
flour |
1 |
tablespoon
vegetable oil |
| 1/4 |
teaspoon nutmeg ground salt
and freshly ground pepper |
1 |
cup green
seedless
grapes |
| 4-6 |
sole
fillets medium
(1 to 1-1/2 pounds) |
1 |
cup heavy
whipping
cream |
| 2 |
tablespoons
butter |
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| On
waxed paper mix flour, nutmeg and salt and pepper.
Coat fish with flour mixture.
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| In a large skillet over
medium-high heat brown fish on both sides in butter and
oil for 7 to 10 minutes or until fish flakes easily with
a fork. Transfer to a warm platter; cover and keep
warm. |
| Place grapes in skillet;
swirl over high heat just until grapes are warm and turn
bright green. Spoon over fish. |
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Serve with a white wine
chardonnay. |
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