Asbury Park Press
Published April 8, 2008
Celebrating Earth Day (April 22) usually means volunteering to clean up trash left by slobs along the roads, in the forests and parks or along waterways. But after all that work, why not continue the theme by eating an Earth Day meal that includes only organic ingredients?
The entree listed below is bluefish. If you prefer to cook beef or chicken, make sure it is free-range and unadulterated with chemicals, such as pesticide or antibiotic-treated feed.
Along with the bluefish are recipes for a saute of dandelion greens and roasted baby potatoes.
Dandelion greens have a slightly bitter taste and go well in stir-fries and soup as well as raw in salads.
Related to the sunflower, the dandelion boasts potent medicinal properties with laxative and diuretic properties. Dandelions are credited with supporting digestion, reducing swelling and inflammation, and treating viruses, jaundice, edema, gout, eczema and acne.
Organic baby red-skinned potatoes or fingerling potatoes go well in this menu.
Chef Gordon Hamersley of the Chefs Collaborative, who supplies the bluefish recipe, writes, "Bluefish, like mackerel, falls into the oily fish category, and has the bum rap of being a "fishy' fish. The trick is to get it very fresh. It's plentiful off the northeast coast in the spring and summer. Try it with some coleslaw and a cold beer."
Lastly, use organic eggs from free-range hens with organic cream for the simple but satisfying baked custard dessert.
{}Dandelion Saute
1 pound dandelion greens
1 shallot, minced
1 jalapeno, minced (optional)
1/4 cup olive oil
1 cup sultanas
Salt and pepper
Parmesan cheese
PREPARATION:
Discard dandelion roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water about 6-7 minutes.
Saute onion, shallot and jalapeno in olive oil until onion is translucent. Add dandelion greens and sultanas (golden raisins) and stir-fry for about 3-4 minutes. Taste leaves for tenderness and salt and pepper to taste. Serve with grated Parmesan cheese.
{}Roasted potatoes
Enough small red potatoes for four people parboiled Pinch rosemary
Dash paprika
1/3 cup melted butter
Salt and pepper
PREPARATION:
Wash and dry potatoes. They should be small. If any are too large, cut them in half or quarters. Parboil them for 8-9 minutes. Place parboiled potatoes in a baking dish or an aluminum pie pan. Drizzle with melted butter and sprinkle with rosemary, paprika and salt and pepper. Bake them for about 10-15 minutes. Remove from oven and turn up the heat for broiling the fish. The potatoes can go back under the broiler for a minute or two to get them hot again just before serving.
{}Broiled Bluefish with Shrimp Butter
4 bluefish fillets, 6 to 8 ounces each, skin on, but scales removed
Olive oil
For the shrimp butter:
6 tablespoons unsalted butter, softened at room temperature
3 ounces cooked shrimp, cut into a medium dice
1 shallot, very finely chopped
1 garlic clove, very finely chopped
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
In a small bowl, mash together the butter, shrimp, shallot, garlic, parsley and lemon juice. Season with salt and pepper to taste.
For the spice rub:
2 teaspoons cayenne pepper
2 tablespoons paprika
1/2 teaspoon herbes de Provence
1/4 teaspoon kosher salt
1/2 teaspoon sugar
In another small bowl, mix together the cayenne, paprika, herbes de Provence, salt and sugar.
To cook the fish:
Preheat the broiler to high.
Coat each of the bluefish fillets with a little olive oil and then rub the fillets gently with the spice mix. Place in broiler pan skin side up. Let the fish sit at room temperature for 10 minutes to absorb the flavors of the spice mix.
Cook until the skin is very crisp and the undersides of the bluefish turn white, 6 to 8 minutes. Turn the fish over and cook until the fish is done, about another 4 minutes.
Place the fish on plates or a large platter and immediately spoon some of the butter on top of each fillet.
Wines: a rich fruity California Pinot Noir or a rose from Provence are suggested.
Interested in wholesome, unadulterated foods and other conservation anti-pollution measures? Here are some organizations you can find on the Internet by googling their names:
Beyond Pesticides; Bioneers; Chefs Collaborative; Earth Day Network; Eco Education; Ecotrust; Environmental Working Group; Healthy Child, Healthy World; Heifer International; OM Organics; The Organic Center; Organic Consumers Association; Slow Food USA; Small Planet Institute; Sustain360.org; Social Venture Network; Waterkeeper Alliance.
