1 lb fish fillets, thick
3 tbsp red wine vinegar
3 tbsp rice vinegar
2 tbsp red onion, finely chopped
1 tbsp fresh dill, chopped
1 tsp capers
1 tsp fresh basil, chopped
1 tsp fresh chives, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 cup olive oil
Directions
Place fish in steamer set over boiling water. Cover and steam for 5-10
minutes or until fish flakes easily. Meanwhile, in blender, pure red
wine vinegar, rice vinegar, onion, dill, capers, basil, chives, salt
and pepper. Slowly pour in oil. Serve fish drizzled with vinaigrette.
Source: Canadian Living magazine, Feb 95 Presented in article by
Elizabeth Baird: "Down Under Comes Over" Recipe by chef Ewan
Franklin, Heron Island, Australia
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Aussie: Heron Island Fish With Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Fish; Sauce; Seafood
The History of Recipes
Historians have tracked the existence of recipes far back into the far past, at least as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As our culinary historical trip moves to more modern times we find two recipe books published in the 1300s : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that we all know today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of that time. Over the next few centuries, the powerful and rich competed to serve up the most extravagent banquests, and because of this cooks and their collection of recipes increased in prestige. However, it was during the 1800s that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Aussie_ Heron Island Fish With Vinaigrette recipe.
