SATURDAY, APRIL 18, 2015
HERMISTONHERALD.COM • A9
FOOD FEATURE
A FISH STORY
KITCHEN DIVA PHOTO
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BY ANGELA SHELF
MEDEARIS AND GINA
HARLOW
THE KITCHEN DIVA
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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,
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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
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part of our diets is not a ne-
cessity, but it’s a common
and a healthy choice. Along
with being a naturally low-
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in omega-3 fatty acids,
which contribute to heart
and brain health. Omega-3s
also can be found in nuts,
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susceptible to mercury and
other environmental con-
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danger of becoming over-
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practices have evolved that
allow us to choose types of
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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:
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raised, fast-growing herbi-
vores
• Dungeness Crab: from
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• Salmon: wild caught
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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
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Select a store known for
selling in large quantities
on a daily basis, so you’ll
have some assurance that
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it’s frozen, and then make
sure you read the labels
and check the producers.
Don’t be afraid to ask the
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have no smell, a translucent
quality to the meat and be
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they’re probably not going
to let you touch it).
My recipe for Sauteed
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michurri showcases two
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nutritious types of seafood
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— 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
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3/4 cup fresh basil
3/4 cup fresh celery leaves
3/4 cup cilantro
3/4 cup parsley
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chopped
1 celery stalk, sliced
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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
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2 tablespoons olive oil
1 1/2 tablespoons poultry seasoning
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
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sliced celery and 1 teaspoon each of the olive oil and
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To make the Chimichurri:
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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.
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1. Heat olive oil in a medium skillet over medium
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on both sides with the poultry seasoning, paprika,
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ous amount of Anchovy Chimichurri and top with
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