Ingredients
1/3 cup light cottage cheese
1/3 cup light mayonnaise
3 tbsp skim milk
2 tsp horseradish
1 tsp lemon juice
1/8 tsp lemon pepper
1 cup water
1/2 cup chablis
1/2 tsp hot sauce
1 medium onion, sliced
4 strips lemon rind
1 lb grouper fillet
1/2 cup carrot, shredded
1/2 cup tomato, chopped
6 cup romaine, shredded
Directions
Process first 6 ingredients in the container of an electric blender
or food processor until smooth, set aside. Combine water and next 4
ingredients in a large skillet; bring to a boil. Cover, reduce heat,
and simmer 5 minutes. Add fillet; cover and simmer 20 minutes or
until fish flakes easily when tested with a fork.
Gently remove fillet, and discard liquid. Cover and chill fillet 1
hour. Flake fillet with a fork; arrange fillet, carrot, and tomato on
a lettuce-lined serving platter. Serve with Horseradish dressing.
Alternate fish: Jumbo cod, sea bass.
Source: Safeway Nutritional Awareness Programme
Servings: 4 servings
Chilled Grouper Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood
The History of Recipes
Written recipes as a concept can be tracked way back into history, at least as far back into history as early Egypt, and maybe further still. However, these, old recipes were just basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. Additionally, he tells us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including some that we all recognise such as basil, mint and dill. As our culinary historical trip moves to more modern times there were some recipe books which appeared in the 14th Century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that we all know today, but instead descriptions of the types of food on the menus of the upper classes of the time. In the 15th century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new foods and spices created an eruption in publications on food, most of which are kept safe in academic collections. By the arrival of the twentieth century, cookery publications are in great demand, mostly as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chilled Grouper Salad recipe.
