Food
HEALTHY RECIPES
Absolut e ly
from page 136
Juice of 1 lemon
1 teaspoon olive oil
Combine all the marinade ingredients
in a mixing bowl. Add the coclfillets
and let marinate for 2 hours.
Preheat the oven to 450 degrees.
Place all the salsa ingredients in a
small saucepan. Bring to a boil over
high heat and cook for 2 minutes, stir-
ring occasionally. Remove from the
heat and let cool.
Lightly brush off the excess mari-
nade and place the cod in an oven-
proof baking dish. Bake in the oven
for about 5 minutes, until the fillets
begin to flake. Set the broiler to high.
Sprinkle 1 tablespoon of the bread
crumbs on each fillet, transfer to the
broiler, and broil for about 2 minutes,
until golden brown on one side.
Place the arugula in a mixing bowl
and toss thoroughly with the lemon
juice and olive oil. Arrange the tossed
arugula at the top of each serving
plate, and place one cod fillet in the
center of each plate so it rests on a lit-
tle of the arugula. Serve with the
radicchio salsa.
Note: Don't be afraid to use the
amount of olive oil called for in the
marinade. You will brush off most of
it before cooking, and, at most, only
about 1 teaspoon will remain on each
fillet (which is the amount reflected in
the nutritional information). Although
some marinades can be saved and
reused, this marinade should be dis-
carded after one use.
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Combine the gelatin and water in a
saucepan and let soften for 1 to 2
minutes. Turn the heat to low, and
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CREAMY LEMON YOGURT
MOUSSE
2 teaspoons unflavored gelatin
3 tablespoons cold water
1 cup freshly squeezed lemon juice
8 tablespoons (1/2 cup) sugar
1/2 teaspoon minced lemon zest
3 egg whites
2 cups plain nonfat yogurt
4 sprigs mint, for garnish
MEL FARR, SR.
PRESIDENT