vxONG H

FINE CHINESE DINING

'A wonderful adventure in fine dining" - Danny Ras

Something fishy.

T

his week's menu takes us back
outside to the grill — this
time with whole fish, which
seems daunting to some
though it's super-easy and
extremely impressive. And
the Great Lakes are just the
right source for the best
freshwater fish around.
Here, I offer a recipe for
trout, but any local fish
will do just fine. Just be
sure your grill is hot, hot,
hot before you start. You
will want to cook hot and
fast.
What to serve with
the fish (besides lots of
wine)? Zucchini roasts
so quickly it will be in and out of the
oven before you know it; best of all, it
can be made ahead of time and served
warm or at room temperature —

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com

"Mt4c11 -lieralded Star Deli slow-cooks
its own tender temptations"

Dr ► itiy R ► skivt, 2012

c S ON

'11

STAR
DELI

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

SALAD TRAY

$8.49 person

DAIRY TRAY

$19.99

HOURS: MON-SAT 7-9:30 • SUN 7-8

$9.99 P p:son

SALAD TRAY WI
LOX & CREAM CHEESE

$13.49'Xr.

9

* Potato Latkes
* Handcut Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
Homemade Potato Salad
&Coleslaw

On Star's beautiful
already low-priced 3
meat or dairy trays

F

Expires 7/30/12, One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

1760699

Italian Cuisine

248.476.0044

15% off
total food bill

Of equal or lesser value

Not good with any other coupons
Not good on holidays. One coupon per couple.
Exp 6/30/12

I

Not good with any other coupon
One coupon per table.
Exp 6/30/12

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

40

June 21

v

2012

GRILLED HERBED
WHOLE TROUT
Buy the fish already gutted and
cleaned from your favorite fishmon-
ger. If you have a special fish or grill
basket, use it (it works great with
other small whole fish as well).

Fish:
3 whole, cleaned trout, 3-4 lbs.
total (gutted, scaled and boned,
head and tail intact)
salt and pepper to taste
12 1/4-inch fresh lemon slices
olive oil for brushing on fish

Herb mixture:
1 tsp. fresh minced garlic
1 /4 cup fresh chopped parsley
1 /4 cup fresh minced basil
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh thyme leaves

Restaurant

Buy one lunch or dinner entree
and get the second 1/2 off

wonderful either way. Add a salad and
grain combo; I'm using farro today,
an ancient grain that is chewy, earthy
and satisfying. Adding a few
Mediterranean ingredients
will turn this into a hearty,
yet light side dish.
For starters, you're on
your own. Why not concoct a
signature cocktail — some-
thing tangy, perhaps. Dish
up something quick as an
appetizer: a bowl of unusual
olives, some spicy nuts and
hummus with carrot sticks
and toasted pita wedges (stir
in a little pesto or roasted
garlic into the spread for a
little variety).
I'm a big fan of fresh fruit for des-
sert so I'll always suggest berries and
sliced peaches. Throw in a cookie or
biscotti if you like.

1760490

Make herb mixture:
Mix together garlic, parsley, basil,
olive oil, rosemary and thyme. Set
aside.
Season the fish inside and out
with salt and pepper. Spread the fish

cavity with the herb mixture. Place
lemon slices in the fish cavity. Chill
until ready to grill, 12 hours ahead.
Get your grill to high (very hot).
Brush the fish lightly on both sides
with olive oil. Place the fish on the
hot grill, and cook for about 5 min-
utes. Using a wide spatula (there are
some made just for fish) or a rimless
baking sheet, slide the tool under
the fish and flip them over one at a
time. Cook for 4-6 minutes more, or
until the inside of the fish is cooked
through (avoid the temptation to
overcook!). Serve the fish hot. Makes
6 servings.

ROASTED PARMESAN
ZUCCHINI
1 1/2-2 lbs. small zucchini
3 Tbsp. extra-virgin olive oil
1 Tbsp fresh minced garlic
1 Tbsp. fresh thyme leaves
salt and freshly ground black
pepper
1/2 cup freshly grated Parmesan
cheese (optional)

Preheat oven to 450 degrees.

