INSTANT VISION

Metropolitan Eye Surgeons and
The Radial Keratotomy Institute of
Michigan announce

Father's Day:
Cooking The Catch

The Safest, Most Advanced Technique
for Fast and Complete

Cataract Rehabilitation

We call it

ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS

Instant Vision

You can wear your glasses home immediately after surgery!
• NO NEEDLES • NO SUTURES • NO PATCHES
PAINLESS,
TOPICAL OUTPATIENT CATARACT SURGERY
•
For more information or a free consultation. call Linda at:

1-800-826-3937

Metropolitan Eye
surgeons

toto my
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OUR
SPECIALTY
IS
YOU!

Cataract Specialists
Eye Consultants

Surgery

Specializing in K

"Leaders In Surgical Eye Care"

Donald S. Beser, M.D., F.A.C.S. and Robert D. Beitman, M.D., F.A.C.S.

• West Bloomfield • 313-855-3346

• Brighton • 313-227-2158

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CANCER
AMERICAN
SOCIETY'

ach father has his own
special hobby — but
fishing is attracting
more anglers than ever
before. So,.for Father's Day,
dust off the fishing rods, bun-
dle the family into the station
wagon and drive to the near-
est lake or shore.
Folks are eating more fish
and those who a few years ago
wouldn't look at the stuff, now
add it to their shopping list
along with the chicken, for a
healthy heart. Besides, there's
a long summer ahead and the
fishermen can look forward to
a score of victorious weekends.
According to experts,
Omega-3 fatty acids found in
fish, lower the LDL cholesterol
which clogs arteries, raises the
desirable HDL cholesterol,
lowers blood pressure and
makes blood less subject to
clotting. (I remember my
mother spooning cod-liver oil
into me along with an orange
juice chaser, each morning be-
fore school ... supposedly to
prevent colds and flu.)
Good fresh fish never smells
fishy. There's no need to wor-
ry if fish is cooked immedi-
ately after the fishing trip.
Just make sure it has been
kept cold in ice water and
cleaned and scaled as soon as
possible (the fisherman's job,
not the cook's).
If you can't use the fish that
day, salt lightly and place the
cleaned fish in a non-metal
dish in the coldest part of the
refrigerator. Cover with wax
paper and cook within 24
hours. Before using, rinse in
cold water and pat dry with
paper towels. To freeze, rinse
in cold water, do not dry and
place in plastic bag, squeezed
to let all air escape. To retain
flavor and texture, use with-
in a week.
Fish is one of the few nat-
ural fast foods. It should nev-
er be overcooked. A 1-inch
thick steak may be poached to
delicate softness in 10 min-
utes. or baked 15-20 minutes
in 425 degree oven.
The recipes below feature
fish from the Atlantic waters,
and river or lake fish such as
trout. Whole fish should be at
least 1t/2-2 pounds weight in
order to fillet. Depending on
state laws, fish which are not
at least 13 inches long must
be thrown back in the water.
Fish less than Pk pounds
are best cleaned and scaled so
that they are "pan-ready" and
cooked whole.

E

While the fish is cooking,
whisk up your choice of sum-
mer side dishes from the
recipes below. As the final
piece de resistance, we've in-
cluded the original recipe for
the celebrated White Choco-
late Bread Pudding from Dick
Brennan's Palace Cafe in New
Orleans.
This sensational presenta-
tion is from "Emeril's New
New Orleans Cooking," by
Emeril LaGasse, by William
Morrow, 1993, $23.00.

EMERIL'S FISH
IN A BAG
6 tablespoons plus
2 teaspoons olive oil
4 flounder fillets, (or
catch of the day) about
6 ounces each
4 tablespoons Emeril's
Creole Seasoning
(recipe below)
2 large onions, thinly
sliced
8 Italian plum tomatoes,

cut in 1/2-inch slices

•
1 teaspoon salt
32 turns freshly ground
black pepper
4 teaspoons minced
garlic
3 /4 cup chopped fresh basil
Preheat oven to 425 de-
grees. Fold 4 sheets parch-
ment paper (16q2x 24% inches)
in half and clip off the 2 open
corners cutting them round to
create an ear shape. Spread
parchment sheets open on flat
surface and brush each with
1 tablespoon oil. Sprinkle each
fillet with 1 tablespoon Creole
Seasoning. Place each fillet on
half of parchment sheet. Fan
one-quarter onion rings and 2
sliced tomatoes over each fil-
let. Sprinkle each with 'A tea-
spoon salt, 8 turns pepper, 1
teaspoon garlic and 3 table-
spoons basil and drizzle with
1 teaspoon oil. To close bag:

CATCH page

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