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About Hermiston herald. (Hermiston, Or.) 1994-current | View Entire Issue (April 18, 2015)
SATURDAY, APRIL 18, 2015 HERMISTONHERALD.COM • A9 FOOD FEATURE A FISH STORY KITCHEN DIVA PHOTO $ORQJZLWKEHLQJDQDWXUDOO\ORZIDWSURWHLQPRVWÀVKHVSHFLDOO\IDWW\ÀVKDUHKLJKLQRPHJDIDWW\DFLGVZKLFKFRQWULEXWHWRKHDUWDQGEUDLQKHDOWK2PHJDVDOVRFDQEHIRXQGLQQXWV ÁD[VHHGDQGVR\EHDQV BY ANGELA SHELF MEDEARIS AND GINA HARLOW THE KITCHEN DIVA S ince prehistoric times, man has seized a spear, fashioned a rod with string or tied a net together to pull a meal from streams and oceans. Even today, LQ VRPH FXOWXUHV ¿VKLQJ is much more meaningful than just providing food. It’s a way of life, handed down and etched into the heredity. Taking food from the water was, and is, the most basic way to provide sustenance and survival. Today, food choices DERXQG +DYLQJ ¿VK DV D part of our diets is not a ne- cessity, but it’s a common and a healthy choice. Along with being a naturally low- IDW SURWHLQ PRVW ¿VK HV- SHFLDOO\IDWW\¿VKDUHKLJK in omega-3 fatty acids, which contribute to heart and brain health. Omega-3s also can be found in nuts, ÀD[VHHGDQGVR\EHDQV &KRRVLQJ WKH ULJKW ¿VK LVLPSRUWDQW6RPH¿VKDUH susceptible to mercury and other environmental con- WDPLQDQWV2WKHU¿VKDUHLQ danger of becoming over- ¿VKHG6RZKDW¶VD¿VKORYHU WRGR"/XFNLO\QHZ¿VKLQJ practices have evolved that allow us to choose types of ¿VKZHFDQIHHOJRRGDERXW eating. There also are infor- mative websites like www. seafoodwatch.org that pro- vide up-to-date information about the best types of sea- food to serve. Here are a few sugges- tions from eNature: &DW¿VK UHVSRQVLEO\ raised, fast-growing herbi- vores • Dungeness Crab: from ZHOOUHJXODWHG¿VKHULHV • Salmon: wild caught &UD\¿VK FUDZ¿VK RU Crawdads: appropriately farmed • Anchovies: fast-grow- ing and abundant • Shrimp — Atlantic Northern Pink: Abundant and captured without envi- ronmental damage • Scallops: responsibly farm-raised and abundant Along with species and harvesting methods, it’s important to choose the ULJKWSODFHWREX\\RXU¿VK Select a store known for selling in large quantities on a daily basis, so you’ll have some assurance that \RXU ¿VK LV IUHVK 1HYHU EX\ SDFNDJHG ¿VK XQOHVV it’s frozen, and then make sure you read the labels and check the producers. Don’t be afraid to ask the ¿VKPRQJHUWROHW\RXVPHOO WKH ¿VK )UHVK ¿VK VKRXOG have no smell, a translucent quality to the meat and be ¿UPWRWKHWRXFKDOWKRXJK they’re probably not going to let you touch it). My recipe for Sauteed &DW¿VKZLWK$QFKRY\&KL- michurri showcases two UHODWLYHO\ LQH[SHQVLYH EXW nutritious types of seafood LQDVLPSOHÀDYRUIXOGLVK — Angela Shelf Med- earis is an award-winning children’s author, culinary historian and author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Med- earis, The Kitchen Diva! on Facebook. Read Gina Harlow’s blog about food and gardening at www. peachesandprosciutto. com. Recipes may not be reprinted without permis- sion from Angela Shelf MedearisCem omne peres renit C. Ibus We treat all of you. SAUTEED CATFISH WITH ANCHOVY CHIMICHURRI )RUWKH$QFKRY\&KLPLFKXUUL 3/4 cup fresh basil 3/4 cup fresh celery leaves 3/4 cup cilantro 3/4 cup parsley DQFKRY\ ¿OOHWV ERQHOHVV DQG VNLQOHVV ¿QHO\ chopped 1 celery stalk, sliced FXS SOXV WDEOHVSRRQV SOXV WHDVSRRQ H[- tra-virgin olive oil 2 tablespoons plus 1 teaspoon fresh lemon juice 1 tomatillo, husk peeled and discarded 2 garlic cloves, 1 chopped 1/8 teaspoon crushed red pepper 1 teaspoon salt 1 teaspoon freshly ground black pepper )RUWKH&DW¿VK FDW¿VK¿OOHWVWRRXQFHVHDFK86)DUP 5DLVHG&DW¿VK 2 tablespoons olive oil 1 1/2 tablespoons poultry seasoning 1/2 teaspoon paprika 1 teaspoon salt 1 teaspoon freshly ground black pepper 0L[WKHEDVLOFHOHU\OHDYHVFLODQWURDQGSDUVOH\ ZLWKRIWKHFKRSSHGDQFKRY\¿OOHWV7UDQVIHU RI WKH EDVLO KHUE PL[WXUH WR D PHGLXP ERZO$GG sliced celery and 1 teaspoon each of the olive oil and OHPRQMXLFH&RYHUDQGUHVHUYHPL[WXUHWRJDUQLVK WKH¿VK To make the Chimichurri: 3XUHH WKH UHPDLQLQJ EDVLO PL[WXUH DQG WKH UH- maining anchovy in a food processor or a blender. Slowly drizzle in the 1/4 cup olive oil until ingre- dients are well-combined. Season the Chimichurri with salt, as needed. Cover and set aside. 7RSUHSDUH&DW¿VK 1. Heat olive oil in a medium skillet over medium KHDW5LQVHFDW¿VK¿OOHWVDQGSDWGU\6HDVRQFDW¿VK on both sides with the poultry seasoning, paprika, VDOWDQGSHSSHU3ODFH¿OOHWVLQVNLOOHWDQGVDXWHIRU PLQXWHVSHUVLGHRUXQWLO¿VKLVFRPSOHWHO\RSDTXH DQGÀDNHVHDVLO\ZLWKDIRUN 5HPRYHFDW¿VKIURPSDQ6HUYHZLWKDJHQHU- ous amount of Anchovy Chimichurri and top with WKHUHPDLQLQJEDVLOPL[WXUHJDUQLVK6HUYHV Whether you’re nine days old or ninety-nine years young, our network of clinics provides comprehensive medical, dental and social services for all members of your family. Mirasol Family Health Center forall.org