One Teaspoon From Disaster

School of fish

• Posted December 14, 2006 2:01 PM
• 0 Comments

In the midst of all these heavy holiday meals, take a break from turkey and ham. Push aside that gravy in favor of tomato relish and ginger soy.

Here are two great fish recipes, each with its own distinct fresh flavor (that doesn’t require you to boil giblets or thicken with corn starch).

The first is a white fish with an olive, tomato topping. It’s a quick, easy entrée that won’t induce a coma after consumption. Make the relish in advance for faster dinner prep.

Another nice choice, which is even easier to prepare, is this recipe for ginger soy salmon. This simple marinade is flavorful and leaves the fish fall-off-your-fork moist. I’d suggest using a reduced-sodium soy sauce to ensure the salmon isn’t too salty tasting. Also, if you have it, substitute a few spoonfuls of fresh mined garlic instead of garlic powder.

Accompany with salad and whole-grain rice and no one will even miss the stuffing and mashed potatoes.

Fish with tomato relish
4, 6-ounce fish fillets (halibut, tilapia, white fish)
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
½ tsp. salt
¼ tsp black pepper
1 large tomato, seeded and chopped
1/3 C. pimiento-stuffed olives, sliced
2 Tbsp. fresh basil, chopped
1 Tbsp. capers, drained
Directions: Preheat oven to 450 degrees. Tear large sheets of aluminum foil to form a cooking pouch for each fillet. Brush olive oil and lemon juice evenly over fish and sprinkle with salt and pepper. Bake about seven to eight minutes, or until done. Meanwhile, mix one tablespoon olive oil, tomatoes, olives, basil and capers. Top cooked with relish mixture and serve.

Ginger soy salmon
4, 6-ounce salmon fillets
¾ C. soy sauce
1 tsp. ground ginger
2 Tbsp. red wine vinegar
½ tsp. garlic powder
½ tsp. black pepper
Directions: Heat grill to a medium-low temperature. Mix ingredients in large, re-sealable plastic bag, adding the salmon to marinate for about an hour. Cook fillets on grill for about 5 minutes on each side, or until grill marks form and center is cooked through.