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Cape Gazette
Lewes, Delaware
Jim's Towing Service
May 2, 1997     Cape Gazette
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May 2, 1997
 

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Focus Continued from page 52 pound package will take about 24 hours. Never defrost seafood at room temperature or with hot or warm water. If you forget or change your meal plans at the last minute, you can defrost your fish under cold running water. A one- pound package will defrost in about one hour. You can also use your microwave oven to partially thaw your fish. Use the lowest de- frost setting, which is usually 30 percent power and follow oven manufacturer's instructions for time based on amount of fish. The fish should feel cool; be careful not to overheat and begin the cooking process. Foods defrosted in the microwave oven should be cooked as soon as possible after thawing. Safe handling: As with any perishable food item, you need to follow several common-sense guidelines. Keep it clean-your hands, your work area, and your utensils. Always use hot/warm soapy water. Keep raw seafood away from other raw or cooked foods to prevent cross-contamina- tion. This is especially true when you grill seafood. Always bring out a clean platter to put your cooked product on. Never re-use the plate that held the raw fish. Keep it cold - from store or boat io your home, in your refrigerator or your freezer, and cool down left- overs quickly. If needed, divide food into small, shallow contain- ers to speed up the cooking process. Seafood cuisine. Timing is one of the secrets to delicious fish cookery. Fish is properly cooked when the flesh has just begun to turnfrom translucent to opaque or white. The meat is firm, but still moist. Fish becomes dry and taste- less if overcooked. To assist you in preparing seafood caught or sold in Delaware, the Delaware Sea Grant Program has reprinted a popular publication, Seafood Delaware Style. This publication is a collection of recipes and in- -formation about fish and shellfish. Here is a recipe from Seafood Delaware Style that has been a hit with many Delawareans. Doris Hicks is the seafood tech- nology specialist with the Univer. sity of Delaware Sea Grant Ma- rine Advisory Service in Lewes. Flounder.Fillets with Lime and Basil This recipe proves that seafood is the original fast food. In five minutes or less, the flounder fillets are done. But feel free to try your favorite fish in this recipe - sea trout, bluefish, shark steaks, and scallops all make wonderful substitutions. And the lime juice is a delicious change from lemons. To make your meal fancy, serve with asparagus and wild rice or simply serve with baked potato and green beans. 2 tablespoons margarine 1 tablespoon lime juice 1 tablespoon basil I pound flounder filets Preparation time: 20 minutes Makes three servings Melt margarine in a medium-sized fry pan. Stir in basil and lime juice. Coat flounder with mixture. Cook in fry pan on medium beat for 3-5 minutes per side or until fish is opaque throughout. Microwave Cooking Instructions Preparation time: 15 minutes Melt margarine on HIGH for one minute. Stir in basil and lime juice. Coat flounder with mixture. Cover, vent and microwave on HIGH for 3-5 minutes. Approximate Nutritional Information Per Serving 183 calories 172 milligrams sodium 29 grams protein 86 milligrams cholesterol 7grams fat & Spice COLLECTION CELEBRATE WEEKEND "We treat you like family.  mlllllmllmmmlm I FRESH GRADE A ,L  ...t "I : CHICKEN tJ 00LB. I L ............. _L__E__G__S___ .... mm m mm m m n | m m m m n mmm m mtmm am m m m mlm m m m mm m omm m m m m amm m m ammlm am m mm m 00[10013 t , HOMEMADE I 1 SAUSAGE .1 I I USDA CHOICE & PRIME ...BEEF GRADE A HAND CUT ..... GHICKENS FINEST QUALITY ........ PORK DOMESTIC PRIME ....... LAMB TOP OF THE LINE ....... VEAL USDA CHOICE BONELESS USDA CHOICE RUMP EYE OF THE 212 ROUND ROAST U.S.D.A. WHOLE BONELESS .,,v STRIPS FREEZER WRAPPED FREE NATURAL jl CK FOREST-4j 99 & OVAL HAM v RT. 24, LEWES PEDDLEI00S VILLAGE SHOPPING CENTEI00 -- Behind Edgehill Pharmacy-- WE RERVE THE IUGHT TO LII QUANTmFJ  Pm Good ru May S, l 7