By Gerald Etter
When he says he wants his French fries cooked so they’re as crisp as those popular dark, kettle-cooked potato chips, he’s serious — which isn’t such a bad thing.
But when my very good friend tells a server his fish should be prepared rare, that’s another story. And one that could have a not-so-good ending.
Cooking fish this way has become popular, but just as preparing ground meat rare is not a wise choice, I believe it’s not the safest way to prepare fish either — particularly those at the top of the food chain.
I refer to the large fish, which have consumed smaller fish, which have eaten smaller fish, which, in turn, have eaten even smaller fish. The unwanted organisms and toxins are thus more concentrated in the larger fish.
Remember, although heat kills any organisms the fish has eaten, most toxins — mercury and other industrial pollutants — are not destroyed by heat.
But, my friend tells me, the nearly raw fish he is eating was caught in clean waters. Maybe so, but most fish are migratory. What were the waters like where the fish was swimming yesterday, or months before it was caught?
Microwaving fish has other advantages, as well. The rapid cooking method keeps fish odors to a minimum, and because foods done in a microwave won’t stick to the plate, you don’t have to add butter, which is a plus for those who are cutting back on fats.
Orange Roughy
with Wine and Mushrooms
1/2 pound fresh mushrooms,
cut into 1/4-inch slices
1 tablespoon olive oil
1/4 cup dry white wine (optional)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound orange roughy fillets
Put mushrooms, olive oil, wine (if using), salt and pepper in 21/2-quart casserole. Microwave on high, uncovered, four to five minutes, until mushrooms are tender. Arrange orange roughy fillets on plate with lip (10-inch microwave-safe glass pie plate is good), with thickest parts to the outside and any thin ends tucked under. Pour mushroom mixture over fish. Cover with plastic wrap, vented in two places. Microwave on high four to five minutes, until thickest part of fish is opaque. Let stand, covered, four minutes to finish cooking.
Makes four servings.
Red Snapper
with Sesame-Ginger Marinade
1 tablespoon sesame seeds
1/2 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 tablespoons minced fresh
(or ground dried) ginger
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper or to taste
1 pound snapper fillets
Spread sesame seeds in microwaveable cup. Microwave on high, uncovered, about one minute. Set aside. Mix sesame oil, soy sauce, vinegar, ginger, garlic and cayenne pepper in cup. Arrange snapper fillets on plate skin-side down, thickest portions to outside. Pour marinade over fish; let stand 10 minutes.
Cover fish with plastic wrap, vented in two places. Microwave on high, four to five minutes, until thickest portion is just opaque. Let stand four minutes, covered, to finish cooking. Remove plastic wrap and spoon juices over fish. Sprinkle with toasted sesame seeds.
Makes four servings.
(From Glorious Fish in the Microwave [Contemporary Books, 1989])
Almost everything is homemade,
and prices are lower
By The Senior Snacker
Many delicatessens thrive in Northeast Philadelphia, but Milestones reader Maggie Theis’s favorite is Fox Chase Deli and Catering, just a few steps from the busy intersection of Rhawn, Pine and Oxford avenues.
So, following a tip from Theis, of Pine Manor Apartments, we gave it a try.
We found much to confirm her recommendation. The small, but deliciously aromatic, shop features an array of sandwiches, salads and pasta dishes. For lunch on a Saturday, we tried a corned beef special and a turkey club.
We wanted to taste the soups that Theis had recommended, but owners Ted and Lauren Killen said, “Sorry, not on weekends.”
The corned beef on rye (not Jewish rye, unfortunately) was packed high with Dietz and Watson meat. The Killens said we “must try” their potato salad, homemade, as are all their salads and side dishes. It was as good as they said.
Prices are lower
Having heard about their home-made brownies, we went for the basket, only to find it empty. “We only bake a certain amount daily,” Lauren explained, “and by lunchtime, they’re gone.”
The Fox Chase prices appear to be $1 or $2 lower than the going prices at other delis in the area; the average sandwich is between $5 and $6. We weren’t hungry enough to try their specials — the Marine, the Oxford, the Fox-Rok — all loaded with meats and cheeses, at $6.50 plus tax. The daily special was a turkey hoagie for only $3.99 plus tax, including a bag of chips and a soda.
One small problem: The “dining area” is tiny, just two small two-seat tables and a counter with a few stools. While we were eating, a steady flow of customers came in and ordered take-out. All appeared to know the owners, and friendly chatter was carried on while the orders were being prepared.
Chicken salad her favorite
Cabinets, lining the walls, provide every variety of soft drink, and coffee is available on a take-your-own basis. A suggestion to the Killens: even though the sodas and iced tea are cold, it would be nice to have ice available.
As we were finishing our more-than-filling lunch, Lauren was preparing for a Saturday evening party they were catering. The main dish was chicken Marsala. A fine list of party trays, and a full catering menu also is available.
We promised to return for breakfast and the special brownies — on a weekday, so we can sample the soups. We also want to try the chicken salad, which, Theis writes, is her favorite.
She’s right. At Fox Chase Deli & Catering, you’re “in for a delightful treat.”
Got a tip for
The Senior Snacker?
If you have a suggestion for The Senior Snacker, please mail it to:
Senior Snacker, Milestones
PCA Communications Dept.
642 N. Broad St
Philadelphia, PA 19130-3409
Or e-mail: milestones@hollister1.com
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