European Stars and Stripes (Newspaper) - February 16, 1990, Darmstadt, Hesse                                One dish menu Mediterranean style by Marian Burros new York times t throughout the Mediterranean Region there is some version of the accompanying fish dish with potato Sand tomatoes most take much More Lime usually calling Lor an initial cooking step followed by baking Here the recipe has been turned into a one dish meal Complete with protein the fish starch the potatoes and vegetables tomatoes and Green Pepper and it is made on top of the stove in revising the dish to the traditional garlic onion cumin and coriander i have added fresh Ginger. This gives a slight sweetness and piquancy that is very appealing those who do not like Iresh coriander can substitute italian Parsley much of he slicing can be done with the regular slicing Blade of a food processor. Some very crusty bread goes along nicely Mediterranean fish with potatoes 1 to 2 Tablespoons Olive Oil 1 Pound unpeeled new potatoes scrubbed and sliced about i Inch thick 1 Large onion quartered and sliced thin 1 Large Clove garlic minced 1 Teaspoon ground cumin 1 Tablespoon Iresh Ginger grated coarse 1 Large Green Pepper cored and Cut in Small chunks 2 Tablespoons Tomato paste 2 Tablespoons Balsamic vinegar Salt optional % to 1 Pound fillets of scrod or other White fish 4 Small or 3 Large Plum tomatoes sliced about Inch thick a cup chopped fresh coriander. Heat 1 Tablespoon Olive Oil in non stick Skillet Large enough to hold All ingredients if using regular Skillet use 2 Tablespoons of Oil Brown potatoes on both sides add onions garlic cumin and Ginger and stir Well. Saute 3 or 4 minutes until onions begin to soften. Add Green Pepper and Cook 3 or 4 minutes longer. Stir in Tomato paste vinegar and Salt arrange fish Over vegetable mixture and top with tomatoes. Cover and Cook Lish according to the Canadian Rule measure Lish at thickest Point and Cook 10 minutes for each Inch to serve arrange vegetables and fish on plates and Sprinkle with coriander. Yield 2 Large or 3 Small Servings.  Chola Ataroli saturated Tat milligrams per Asp cart Job 0 6% sat lower Oil 0 9 Sunflower Oil o 11 Corn Oil 0 13 hlv0df dog table shortenings vary tremendously in their composition. The m breakdown should be assessed according to which oils predominate in a Given product fish fillet the easy Way the Artol filleting is not the daunting task that most people think. It is easily accomplished and with a Little practice quickly done. The Best knife Lor the of has an 8 to 10 Inch slightly flexible Blade. The Best Way to Edge freshness is by looking a fish straight in the eyes they should be Clear and Bright never Cloudy. Also examine the skin Lor any discoloration and Check to see that the underside of the Gills is Bright and red. With a Sharp filleting knife make a Diagonal incision just behind the pectoral Fin at the Gill extending from top to Bottom As illustrated. Be Carolus not to Cut through the Center Bone. Insert the Blade several inches into Tho Llesh at the head where the first incision ended then run it along the top of the Backbone from the head to the Tail. Repeat this action several More times As you work your Way Back to the Backbone pulling the flesh away with your free hand As you go. Once you have reached the Backbone gently run the knife along the top of it from the head to the Tail and then along Tho other Side of it to loosen up the remaining fillet. Continue the stroking motion of the knife As before while pulling away the flesh until the entire fillet is removed. Lay the fillet on the cutting Board skin Side Down and trim any excess skin or Bones that May cling to its perimeter. Turn the Lish Over and remove the fillet from the other Side in the same fashion. How the Tail with one hand and make an incision where the Tosh begins being careful not to Cut through the skin. Lay the knife nearly hat and work the Wade along the skin from Tho tall to the head at the same time tug gently on the Tail to move the Knole along. Remove skin from other fillet using the same method. Is Sharon Kamay Briary 16,1990 the stars and stripes Page 15