• Choose a category
• All
• Classic-Fiction

Toss the shredded lettuce with the dressing. Divide between two plates and top each one with a fillet.

Nutritional Analysis: 316 calories, FAT 10 g, PROTEIN 40 g, CARB 15 g, FIBER 6 g, CHOL 90 mg, IRON 1 mg, SODIUM 1,258 mg, CALC 32 mg

Cooking Lesson

Fresh ginger can easily be minced in a food processor. Don’t bother peeling, Asians never do! Place 1-inch chunks in the food processor and process until coarsely chopped; do not overchop. To store, place in a jar with a tight-fitting lid and pour in dry sherry until the ginger is just covered. Ginger will keep for at least 6 months in your refrigerator this way, and it’s ready when you are!

Roasted Striped Bass on a Bed of Summer Vegetables

Caramelized vegetables make a flavorful bed for one of the Northeast’s favorite fish. Can’t find striped bass? Choose a firm-fleshed white fish, such as cod, haddock, or halibut.

MAKES 2 SERVINGS

Preparation time: 5 minutes

Baking time: 30-35 minutes

2 tablespoons extra-virgin olive oil

1 yellow crookneck squash, sliced into thin coins

1 small zucchini, sliced into thin coins

½ fennel bulb, thinly sliced

1 small red onion, peeled and quartered

1 tablespoon tarragon vinegar

3 garlic cloves, peeled and smashed

½teaspoon dried thyme

¼ teaspoon kosher salt, plus additional for sprinkling

Two 6-ounce striped bass fillets, or other firm-fleshed white fish, such as haddock, halibut, or cod

Freshly milled black pepper

½ cup fresh basil leaves, cut in ribbons

Preheat the oven to 450°F. Film a large ovenproof skillet with 2 teaspoons of the olive oil, then add the yellow squash, zucchini, fennel, and onion. Toss with a tablespoon of the olive oil, vinegar, garlic, thyme, and salt. Roast for 20 minutes.

While the vegetables are cooking, brush the fish fillets with the remaining teaspoon of olive oil and season with salt and pepper. Stir the vegetables. Lay the fish on top and cook until the fish flakes easily, 5 to 10 minutes more. To serve, make a bed of vegetables on two warm plates and top with a fish fillet. Mound half the basil ribbons on each fillet.

Nutritional Analysis: 400 calories, FAT 19 g, PROTEIN 42 g, CARB 14 g, FIBER 5 g, CHOL 175 mg, IRON 3 mg, SODIUM 476 mg, CALC 117 mg

Health Benefit

Summer squashes, such as zucchini, crooknecks, and pattypans, are considered “free” vegetables. Eat all you want for optimum fiber and vitamins, as well as great taste.

Braised Monkfish with Fennel and Pernod

This recipe torques up the anise flavor with fennel, fennel seed, and Pernod. The result is surprisingly subtle, and very French.

MAKES 2 SERVINGS

Preparation time: 10 minutes

Cooking time: 20 minutes

¼ cup olive oil

½ cup chopped onion

¼ pound sliced fennel bulb

1 teaspoon fennel seeds

1 garlic clove, minced

1 cup dry white wine

One 8-ounce bottle clam juice

One 8-ounce can tomatoes with their juices, chopped

1 tablespoon Pernod

12 ounces monkfish fillets, skinned

1 tablespoon finely chopped fresh curly-leaf parsley for garnish

In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the onion, fennel, fennel seeds, and garlic and sauté until the onions are translucent, about 10 minutes. Add the white wine and clam juice and deglaze the pan, scraping up brown bits from the bottom. Boil until the wine and juice are reduced by half, about 5 minutes. Stir in the tomatoes with their juices and Pernod and add the monkfish fillets. Cover and simmer for 5 minutes. Serve fish, vegetables, and broth in soup plates sprinkled with freshly chopped parsley.

Nutritional Analysis: 242 calories, FAT 3 g, PROTEIN 27 g, CARB 14 g, FIBER 4 g, CHOL 43 mg, IRON 2 mg, SODIUM 207 mg, CALC 93 mg

Cooking Lesson

MONKFISH: Known in France and in French restaurants as lotte, this is a delicious, firm-fleshed fish that tastes a bit like shellfish. It is sometimes called “poor man’s lobster,” but in our opinion, you are rich with this delicacy on your table!

PERNOD (PER NOH): A yellowish, milky liqueur