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
Transcribed cooking instructions as an idea can be observed way back into distant history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient recipes were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few stone tablets in Sumerian which show 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 drank it feel blissful and exhilarated. Moving our culinary historical trip onwards, there were a couple of interesting books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that is popular today, but instead descriptions of the types of food on the menues of the wealthy. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new foods and spices caused an explosion in books on cooking, many of which are now in academic collections. Over the next few hundred years, the rich and powerful families of the West competed with each other to offer the most extravagent meals, and because of this cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down popular recipes of the day. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chilled Grouper Salad recipe.
