Earthly Eating

Cooking with Mussels:

• Bistro-Style Mussels
Serves: 4

1 lb, mussels, scrubbed and debearded
2 tbs. garlic salt
1/4 cup chopped shallots
2 tbs. olive oil
1/2 cup dry white wine or vegetable broth
2 tbs. mayo
1 chipotle Chile pepper in adobo sauce, minced
1 loaf Artesian French Bread, sliced thick
1 bunch Italian parsley (optional)

Place cleaned mussels in a large pot. Combine garlic salt with 1/2 cup boiling water; pour over the mussels. Cover and cook for 3 minutes or until the mussels begin to open. Discard mussels that do not open completely. In a saucepan, cook shallots in oil over medium heat, 3 minutes. Add wine or broth and simmer for 5 minutes. Remove from heat. In a small bowl, combine mayo and Chile pepper. Add salt and pepper to taste. Whisk mayonnaise mixture into saucepan.

Place bread slices in 4 serving bowls. Spoon sauce and mussels on top of the bread. Garnish with parsley sprigs, if desired.

Cooking with Roughy

• Orange Roughy
Serves: 4

4 (6 oz.) orange roughly fillets
1/4 cup reduced sodium soy sauce
2 tbs. fresh lemon juice
2 large cloves of garlic, minced
2 tsp. sugar
1 tsp. peeled, grated fresh ginger or 1/4 tsp. ground ginger
1 tbs. mixed peppercorns, crushed
Lemon wedges and parsley springs9 Optional)

Place fish in a single layer in a glass baking dish. Combine soy sauce, lemon juice, garlic, sugar and ginger; blend well. Pour over fillets; cover and refrigerate at least 30 minutes.

Preheat broiler. Remove fillets from marinade; discard marinade. Sprinkle crushed peppercorns evenly over the fish, pressing peppercorns into the fish to adherer to the surface.

Spray broiler pan with olive oil cooking spray. Arrange the fillets on the pan. Broil about 5 inches from the heat for 8 minutes or until the fillets flake easy with a fork. Serve garnished with a lemon wedge and parsley.

Cooking with Flounder:

• Flounder with Caper Sauce
Serves: 4

4 (4 oz.) flounder fillets
6 tbs. butter, divided
3 tbs. capers, rinsed and drained
5 tbs. white vinegar

Rinse flounder fillets and dry with a paper towel. Salt lightly to taste. Heat 2 tbs. butter in a large nonstick skillet. Brown fillets at medium heat 2 to 3 minutes on each side, turning once, until fish flakes easily with a fork. Transfer to serving platter.

Increase heat to medium-high; place remaining 4 tbs. butter in a skillet. Allow to bubble and turn brown, being careful not to burn. Add capers and vinegar; swirl pan. Pour sauce over the already cooked fillets.

Cooking with Halibut

•Halibut Salad with Raspberry Vinaigrette
Serves: 4

4 (6 oz.) halibut fillets (thawed if frozen)
1 tbs. light olive oil
6 cups mixed baby salad greens
2 heads Belgian endive, cored and cut into 1 1/2 inch pieces
1 small purple onion, halved and thinly sliced
1/2 English or seedless cucumber, peeled and seeds then thinly sliced
1/2 cup raspberry vinaigrette
1/3 pecan halves, toasted

Sprinkle halibut fillets with salt and pepper to your own taste. Heat nonstick grill pan over medium heat. Add oil and tilt to coat pan evenly. Add fillets and cook, turning once, about 5 minutes per side, until fish flakes easily with a fork.

Meanwhile, in a large bowl combine greens, endive, onion and cucumber. Add vinaigrette and toss to blend. Arrange greens on 4 plates; top each halibut fillet. Sprinkle with toasted pecans.

Cooking with Sea Scallops

• Spicy Scallops on a bed of Rice
Serves: 4

1/2 cup uncooked long grain white rice
1/2 lb. Argentine sea scallops
2 tbs. olive oil
1 cup fresh or frozen black-eyed peas, cooked
1/2 cup chopped red onion
1/2 cup chopped celery
2 tbs. chopped fresh parsley
1 tsp. Creole seasoning

Cooke the rice according the package directions. Meanwhile, pat scallops dry with paper towels. Sprinkle with salt and pepper to taste. In a large skillet heat oil over high heat. Add scallops, do not crowd them in one pan, cook them in batches. Sea scallops just until they are opaque, about 2 to 3 minutes on each side.

In a large bowl gently toss together rice, black eyed peas, onion, celery, chopped parsley, Creole seasoning and scallops. Season with salt and pepper to taste. Serve immediately.

-Seafood is today’s biggest nutritional catch 22. It’s rich in health-boosting omega-3 fats, but contains mercury. The buildup of this contaminate is your bloodstream can increase the risk of heart disease as well as impair your memory. Eating up to 12 ounces a week of low-mercury choices, while going easier on others and avoiding some altogether can help keep these and other risks at bay.
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Earthly Eating Recipe

Sweet Dew Salad
Serves: 4 to 6

1/3 cup salad oil
13 cup water
1/4 tsp. parsley
1/4 cup vinegar
2 tsp. honey

Happy Eating!