Summer Pleasures

A FISH OUT OF WATER from page 17

around the skeleton with your knife,
which should be sharp, and to leave
behind as much flesh as you can. For
oily fish such as salmon and large trout,
remove the fatty belly flesh, where pol-
lutants tend to settle. Rinse — do not
soak — fillets quickly, then pat dry.
If possible, don't freeze the fish but
cook and eat it when its at its best and
freshest, within one to three days, in the
true spirit of fishing.
Always check fishing regulations
before keeping a fish. They vary from
fishing site to site.

In your own back yard

No matter what kind of party you're planning,
we can make it an event to remember.

Kevin Dean, co-owner of the 60-year-
old family business, Superior Fish in
Royal Oak, can talk about Michigan
freshwater fish. According to Dean,
Michigan boasts excellent yellow picker-
el and tasty lake perch. Dean also gives
a thumbs-up to Canadian lake trout.
Talking about trout, Pepino's in
Walled Lake is known for its delectable
trout. "We serve 35-40 dozen trout per
week," says Carol Carson, whose par-
ents Joe and Helma Bernardi own
Pepino's. The fresh rainbow trout,
sauteed, deboned and served with a
meuniere sauce, is one of the most pop-
ular items on the menu.

Dressed To Grill

•GIVE YOUR KIDS THE STAR TREATMENT
We can create the perfect party package
•INVITATIONS • MOVIE TICKETS •
•POPCORN • POP •
•GAME TOKENS • AND MORE! •

* * * * *

• • • • * * * *

Call our party specialists at (248) 86 6 - 4524
or visit our website at startheatres.com
25333W. 12 Mile Rd. (between Telegraph 5 Northwestern Hwy., Southfield)

Summer Pleasures/2002

In the newly released book Dressed to
Grill by Karen Brooks, Diane Morgan
and Reed Darmon (Chronicle Books,
$16.95), the authors present "savvy
recipes for girls who play with fire." The
book includes general grilling tips,
advice on cooking tools and some fabu-
lous recipes that add spice to the grill.
"Think of these recipes as wardrobe
basics to mix and match and build,"
write the authors in the introduction.
"Directions include chitchat, sass, diss-
ing on bad dates, hand holding on dish-
es you never learned from your mom
and calorie burning exercises between
cooking steps, even though you didn't
ask for them." If you are not into
grilling, the illustrations will certainly
light your fire.

GRILLED HALIBUT WITH
MANGO SALSA
For the fish:
4 halibut steaks, 1 inch thick,
about 8 ounces each
2 tablespoons olive oil
Kosher salt and fresh ground
pepper

Vegetable oil for brushing

For the mango salsa:
1 tablespoon olive oil
1/2 teaspoon each; ground cumin
and ground coriander
2 large firm, ripe mangoes, peeled
and diced
1 jalapeno chile, seeded and minced
1/2 cup chopped fresh cilantro
1/4 kosher salt
1 tablespoon fresh lime juice

Rub the fish with the olive oil and
season with salt and pepper to taste.
Set aside on a plate. When ready to
grill, brush the grill grate with veg-
etable oil. Place the steaks directly over
the medium-hot fire. Cover the grill
and cook the steaks on one side for 5
minutes. Turn and cover again. Cook 5
or 6 mintues or until opaque through-
out. Spoon a couple of tablespoons of
salsa over each steak. Serves 4.

This recipe is from Dressed to Grill by
Karen Brooks, Diane Morgan and Reed
Darmon.

GRIIJ ED SALMON WITH
ORANGE-GINGER
MARMALADE
For the fish:
Filleted, skinned and cut into fillets
1/2 tablespoon lemon pepper or
seasoning salt (adjust amount
according to size of fillets)
Oil for lightly coating the grill

For the orange-ginger marmalade:
1/2 cup salsa (any kind)
1/3 cup orange marmalade
1 1/2 tablespoons tamari
1 tablespoon finely grated fresh
gingerroot

Directions: Lightly season one side of
the fish fillets with the lemon pepper or
seasoning salt, and let sit for 30 min-
utes. Heat a clean, oiled grill to high.
Lay the unseasoned side of the fish fil-
lets down on the grill first, and cook
without turning or lifting for 3 to 5
minutes, or until liquid starts to appear
on the top of the fillets.
Flip the fillets and cook for an addi-
tional three to five minutes, or until
liquid appears on the fillets. Do not
overcook.
To make the orange-ginger mar-
malade, put all the marmalade ingre-