THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Thursday, February 15, 1996 TAG: 9602150101
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 44 lines
PAIRING SEAFOOD and vegetables is a natural for lighter, healthier entrees for family and company.
Many vegetables, herbs and aromatics enhance fish or seafood entrees without adding a heaping helping of fat.
``Cooking fish ranks with cooking vegetables as among the simplest and most delightful of kitchen tasks,'' says Mark Bittman in his book ``Fish.''
``In many ways, fish are more like vegetables than like meat,'' he writes. ``Both are astonishing in their variety, and both are best cooked simply and quickly.''
Friends sometimes tell me they don't cook fish at home - they don't like the smell or they think it's difficult to prepare.
The key is to buy it fresh, and don't overcook it - generally about 10 minutes per inch of thickness - and delightful, healthful meals will be at your fingertips.
``When it comes to fish, the goal is pure,'' says Bittman. ``Buy it right, cook it simple.''
The recipes inside use readily available fish or seafood, as well as vegetables on the shelves of local markets. The dishes are easy to prepare and easy on the calories and fat. MEMO: Betty Douglass is a free-lance food writer and home economist in
Portsmouth. All recipes with this article have been kitchen-tested by
the author.
ILLUSTRATION: [Color Photo]
HUY NGUYEN
The Virginian-Pilot
ABOVE: Stir-fried Shrimp and Green Beans (recipe on page F4) is one
of many delicious combinations of seafood and vegetables.
Scales provided by Eleanor's Antiques at the Carriage House Shops
by CNB