Seafood

EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3

Continued from Page 84

OPEN MON THRU SAT 9-6

salmon in a plastic bag and
pour in the marinade. Seal
bag and place in refrigerator
from 30 minutes to 6 hours.
Lightly grease or spray a foil-
covered baking pan that holds
fish snugly in one layer. Bake
at 400° for 15 to 20 minutes
or until fish is done, basting
every 5 minutes. Serves 6.

•

PILLAR ROCK
SOLID WHITE MEAT

1•29

EA.

Water or Oil — (4 Cans Only)

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS

Look for this emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers

Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.

MEMORIAL DAY
SPECIALS

SUNDAY, MAY 24th THROUGH
FRIDAY, MAY 29th

EMPIRE FRESH

PULLETS (4-5 Lb. Average Weight)

11111

■

11111 111111111111 $

U.S.D.A. CHOICE

LEAN STEWING BEEF . .

1179

/ lb.

.99
..$1.49,

/lb.

EMPIRE FRESH FROZEN

OVEN READY BARBEQUE CHICKENS .. .

This Week Exclusively at:

COHEN'S KOSHER MEAT & POULTRY MARKET

6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
PHONE 932-3930 & 932-3931

OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR

11

11 11

11N

lb.

STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00

OPEN MEMORIAL DAY
MAY 25th, 10-3

OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.

Don't Throw Away Old Books!

Donate Them to:

Detroit Chapter

Brandeis University Women's Committee

Drop Off Book Depot:
25595 Coolidge, Oak Park, MI 48237
399.3845

Book Depot Hours — Mon.-Tues. 9 a.m. to 12 noon

For Pick-Up Info. Call

399-3845

ALL BOOK CONTRIBUTIONS ARE TAX DEDUCTIBLE

GET
ORGANIZED

C LUTTER ONTROL

The Complete Closet Store
28956 Orchard Lake Rd.

855-9678

ANIERICAN
ci# CANCER
SOCIETY'

Help us keep winning.

86

FRIDAY, MAY 22, 1992

RED SNAPPER
INDIENNE
2 lbs. red snapper
1% Tbsp. curry powder
1 /4 tsp. cumin
2 Tbsp. vegetable oil,
divided
1 Tbsp. sesame oil
juice of % lemon
1 clove garlic, minced
2 Tbsp. chopped
coriander
% green pepper,
julienned
1 /4 onion, julienned
4 mushrooms, julienned
% small tomato, julienned
1 /4 cup grated coconut,
optional
y3 cup chopped peanuts,
optional

Preheat broiler. Combine
curry, cumin, 1 Tbsp. vege-
table oil, sesame oil, lemon
juice, garlic and coriander.
Mix well into a thin paste.
Place fish on lightly greased
foil-lined broiling pan and
spread paste over top. Broil
until fish flakes, about 10
minutes. While fish is cook-
ing, saute pepper, onion,
mushrooms and tomato in re-
maining vegetable oil. Cook
about 5 minutes. Remove
from heat. Spoon over fish
which has been placed on a
warm platter. Sprinkle with
the coconut and peanuts or
serve them in small separate
dishes on the side. Surround
fish with a yellow rice and a
bowl of Raita (a wonderful In-
dian yogurt-based condiment
for fish). Serves 4.

RA ITA
(An Indian condiment
for fish)
3 medium cucumbers
1 Tbsp. minced onion
1 Tbsp. salt
2 tomatoes, in small
cubes
3 cups plain yogurt
% tsp. pepper
2 Tbsp. minced coriander
leaves
2 tsp. cumin seed

Peel cucumbers. Slice
lengthwise and remove seeds.
Slice thinly. Combine with
onion and salt. Mix well. Let
stand 10 minutes. Drain well
and press between paper
towels. Drain tomatoes on
paper towels. Combine cu-
cumbers, tomatoes, yogurt,
pepper, and coriander. Cover
and chill for at least 2 hours.

In a dry skillet over medium
heat, cook cumin seed. Crush
with a spoon. Add to cucum-
ber mixture or sprinkle over
Raita when serving. Serves 6
to 8.

SPINACH-STUFFED
SOLE

12 oz. pkg. frozen spinach
souffle
6 pieces (13/4 lbs.) sole fillets
white pepper and nutmeg
1 can cream of mushroom
soup
2 Tbsp. dry sherry or
lemon juice
1% cups shredded Swiss
cheese (6 oz.)

Let the spinach souffle
stand at room temperature
for 30 minutes, uncovered.
Cut into 6 equal pieces. Rinse
the fillets and pat dry with
paper towels. Lightly sprinkle
each with some white pepper
and nutmeg. Place 1 portion
of souffle on each fillet and
wrap the fish around it. Place
fish bundles, seam side down
in a shallow. lightly greased
baking dish. Stir together the
soup, sherry and a dash each
of white pepper and nutmeg.
Pour this mixture over and
around fish. Sprinkle cheese
on top. Bake fish uncovered at
375° for 30 minutes or until
it flakes. Lift fish rolls onto
serving plate and spoon sauce
over and/or around. Makes 6
servings.

FISH KABOBS
1 lb. fish (halibut, salmon

or sea bass)
/4 cup oil
1 clove garlic
1 /4 cup lemon juice
1 /4 cup beer or wine
1 /4 cup chopped parsley
Y4 cup soy sauce
salt & pepper
mushrooms, green
pepper, pineapple
chunks

1

Rinse fish with cold water.
Drain on paper towels and pat
dry. Combine oil, garlic,
lemon juice, beer, parsley, soy
sauce, salt and pepper to taste
in a large bowl. Mix
thoroughly and add fish, pine-
apple, whole mushrooms, and
green pepper chunks. Toss to
coat ingredients with
marinade. Set aside for at
least 30 minutes, tossing
several times. Thread long,
lightly greased thin skewers
with the fish, mushrooms,
peppers and pineapple. Brush
with marinade and place on
grill or in broiler about 4
inches from heat. Cook 10 to
12 minutes, turning and bast-
ing frequently. Sprinkle with
sesame seeds before serving,
if desired. Makes 4 to 6 serv-
ings.

❑

,_/

♦