Seafood stews in a jiffy for Lent

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MINT YOGURT DRESSING:

1/2 cup plain yogurt

1 1/2 teaspoons chopped fresh mint

1/2 small garlic clove, finely minced

TOMATO MINT SAUCE:

1 tablespoon extra virgin olive oil

2 large garlic cloves, minced

1 teaspoon ground cumin

28-ounce can tomatoes, drained, chopped

1 tablespoon tomato paste

1 to 2 tablespoons chopped fresh mint

Mint sprigs (garnish)

Put fish steaks in a tray in one layer. For marinade, mix lemon juice with oil, garlic, cumin, salt, pepper and cayenne. Pour over fish and turn to coat both sides. Cover and marinate in refrigerator 30 to 60 minutes, turning steaks occasionally.

Prepare yogurt dressing if you like: Mix yogurt with mint and garlic. Season to taste with salt and pepper. Bring to room temperature for serving.

For tomato mint sauce, heat oil in a large deep skillet. Add garlic and saute over medium heat, stirring, for about 1/2 minute. Add cumin, tomatoes, salt and pepper. Cook uncovered over medium heat until juice begins to come out of tomatoes. Raise heat to medium-high and cook, stirring often, about 5 minutes or until tomatoes are soft and sauce is thick. Add tomato paste.

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