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Quarterdeck
A newsletter
for connoisseurs of quality seafood
A publication
of Quarterdeck Seafoods
Contents
Improve your
Health with the Delicious Mediterranean Lifestyle
Baked Scrod Italienne Recipe
Olive Oil Quick Facts
Beer and Wine Advisor
Filleting a Whole Large Round
Fish
Baked Whole Red Snapper Recipe
Improve your Health with the Delicious Mediterranean
Lifestyle
The residents of the world's Mediterranean
countries figured out a long time ago that good food
is good for you. They know that if they eat a
well-prepared meal, blessed with fresh herbs, garlic,
and olive oil and shared in a companiable setting,
will be a lifelong asset.
Recent research has confirmed their
instincts. Here is a description, in a nutshell:
Plentiful fruits, vegetables, legumes and grains;
olive oil as the principal fat; lean red meat consumed
only a few times per month or somewhat more often in
very small portions; low to moderate consumption of
other foods from animal sources, such as dairy
products (especially cheese and yogurt), fish and
poultry; and moderate consumption of wine (primarily
at meals).
Simple rules, delicious way of life.
Additionally, it is now widely accepted that the
Mediterranean tenets of eating lead to decreased risk
of coronary heart disease, stroke, cancer, diabetes,
immune system disorders -- and more.
Of course, what you eat isn't the only important
part of a healthful lifestyle. Many other
variables can affect general health. Exercise,
heredity, tobacco and alcohol abuse, and environmental
pollutants also have an impact.
Fish, in its infinite variety, has a prominent role
in the Mediterranean diet. Fish -- with its low
fat content, high protein, and adaptability to many
cuisines -- lends itself to a smooth incorporation
into the Mediterranean lifestyle.
Cooking fish tends to unnecessarily intimidate the
home chef. Fish preparation and cooking are
quite simple and straightforward. In this issue,
we show you how to fillet a large, round fish such as
a bass. With a sharp knife, this process is
actually quite easy.
Here is a list of the most important changes you
can make in your life in order to align with the
Mediterranean lifestyle:
-
Lower fat intake, using olive oil instead of
saturated fats
-
Use bread, pasta, and grains for about one-half
of calories
-
Eat lots of fresh fruits and vegetables
-
Use few whole-milk dairy products
-
Eat fish at least three times a week
-
Exercise regularly
-
Drink wine in moderation.
Tutti a tavola a mangaare!
Recipes
Baked Scrod
Italienne for Four
Ingredient
list:
2 - 2.5 lb. scrod
filet, as thick as possible
2 cloves garlic, minced
1 tb. fresh oregano leaves
2 cups mixed sliced peppers (red,
yellow, green)
1 large Vidalia onion, thinly sliced
8-12 plum tomatoes, sliced lengthwise,
or 1 large can whole tomatoes, drained
but left whole
olive oil
fresh parsley, chopped
salt and pepper
Method:
Preheat oven to
475. Saute onions and peppers
until soft and beginning to
caramelize, about 15 minutes.
Add tomatoes and oregano to pan and
cook for five minutes more. Set
aside. Place fish in a baking
pan just big enough for fish and
tomatoes/pepper mixture. Season
with salt, pepper, garlic, and a
drizzle of olive oil. Cover and
surround fish with tomato/pepper
mixture; bake 10-20 minutes, depending
on thickness of fish, drizzling with
oil once more during cooking.
Garnish with fresh parsley and serve
immediately with lemon wedges.
A good accompaniment
to this dish is couscous.
Couscous is easy to prepare; just add
boiling hot chicken broth to the
grain, cover and wait for five
minutes. |
Olive
Oil Quick Facts
Olive oil has been the
foundation of the
Mediterranean diet for
thousands of years.
Recent studies have shown that
its physical characteristics
and chemical composition have
a very positive effect on the
human metabolism.
Olive oil is very high in
monounsaturated fats and
Vitamin E. Vitamin E is
an antioxidant.
Antioxidants fight damaging
elements in the body that
contribute to heart disease,
cancer, and respiratory
problems.
In the Mediterranean, 40%
of daily calories come from
olive oil. Mortality
rates from coronary heart
disease and stroke are among
the lowest in the world.
One of the most important
lifestyle changes you can make
is to use olive oil for most
of the fat in your diet. |
Beer and Wine Advisor
Quarterdeck is proud to be
associated with the breweries
listed below. Call your
local package store for
availability -- if they're not
available, ask why not!
Think small, think quality,
think local.
Nutfield
Brewery, New Hampshire
Tremont
Brewery, Boston
Otter
Creek Brewery, Vermont
Concord
Junction, Concord MA
Ipswich Brewery, Ipswich MA
Catamount Brewery, Vermont
Mill City Brewery, Lowell MA
Magic
Hat Brewery, Vermont
Long Trail Brewery, New
Hampshire |
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Technique
Filleting a Whole Large
Round Fish (e.g. Snapper)
First, have the market clean
and scale the fish. Lay the fish
flat on a cutting board and cut a vee
shape below the gills, down to the bone,
as shown with the dotted line in the
illustration above.
Next, lay the fish with the
back towards you. Cut along the
back, as shown with dotted line, keeping
the blade of the knife ABOVE the
horizontal back bones. Cut all the
way to the tail area.
Starting at the head end,
cut and peel the fillet away from the
skeleton, keeping the blade as close as
possible to the bones without including
any of them. Cut down as far as
possible toward the end of the
fish. If you must include some
bones on the fillet, remove them with
tweezers. Repeat whole process
with other side of the fish. |
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Baked Whole Red
Snapper for Four
Ingredient
List:
4 1-lb (approximate weight)
whole, cleaned bass
12 red potatoes, parboiled for 8 minutes and
cut in four wedges each
2 Videlia onions, thickly sliced
2 cloves garlic (or more to taste), squeezed
into 1 cup extra virgin olive oil
8-12 plum tomatoes, cut lengthwise, or use 2
cans whole tomatoes, drained (leave tomatoes
whole, but squeeze dry)
Approximately 2 cups drinking quality dry
white wine
fresh thyme sprigs; fresh rosemary sprigs; bay
leaves
salt and pepper
lemon; parsley for garnish
parmagiano reggiano cheese, grated
Method:
Use a bit of the cup of olive
oil to grease two baking pans, each large
enough to hold two of the fish with plenty of
room to spare. Stuff fish with some
sprigs of herbs and a bay leaf. Distribute the
vegetables around the fish evenly. Add
salt and pepper generously and put about a cup
of wine in each pan. Drizzle with olive
oil mixture. Bake at 475 for about 45
minutes, drizzling several times with oil,
adding more wine if needed. Check fish
for doneness, continue cooking vegetables (if
necessary under broiler) until they are done
to taste. Sprinkle with fresh chopped
parsley and serve immediately with lemon
wedges and freshly grated cheese.
This recipe is adapted loosely
from a recipe in Lidia's Italian Table,
by Lidia Matticchio Bastianich. This book is a
wonderful exploration of the Mediterranean
philosophy of cooking and eating. I
recommend it, along with Eat Right, Eat
Well -- The Italian Way, by Richard Wolff,
M.D. They are both excellent references. |
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