Weekly recipes for May 16, 2012
Hake en Papillote
Start to finish: 30 minutes. Servings: 4.
1/2 pound small green beans, trimmed
Pinch smoked paprika
Salt and ground black pepper
4 4-ounce hake fillets
4 sprigs fresh thyme
4 fresh mint leaves
4 small sprigs fresh marjoram
4 lemon slices
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Heat the oven to 375 F.
Cut 4 large pieces parchment paper, about 12-by-20-inches each. Fold each in half the short way.
In a small bowl, toss the green beans with the paprika. Season with salt and black pepper. Open each sheet of parchment similar to a book. Arrange a quarter of the beans on one-half of each sheet of parchment, placing them close to the fold line. Top each pile with a hake fillet. Season again with salt and black pepper.
Top each fillet with a sprig of thyme, a mint leaf, a sprig of marjoram and a slice of lemon. Fold the parchment packets closed like a book again. Starting at one end of the fold, fold the edges of the paper together every couple of inches, creating a seam all the way around. Tuck the last end under and place on a baking sheet.
Bake for 10 minutes. To serve, place each packet on a serving plate and tear open at the center.
Nutrition information per serving (values are rounded to the nearest whole number): 120 calories; 10 calories from fat (8 percent of total calories); 1 grams fat (0 grams saturated; 0 grams trans fats); 65 milligrams cholesterol; 5 grams carbohydrate; 22 grams protein; 3 grams fiber; 200 milligrams sodium.
Corn Fritters with Summer Salsa
Hands on: 36 minutes. Total Time: 46 minutes, including salsa. Makes: about 24 fritters.
4 ears fresh corn, husks removed
3/4 cup plain white cornmeal
1/2 cup milk
1/4 cup self-rising soft-wheat flour (such as White Lily)
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup vegetable oil
Cut kernels from cobs; discard cobs. (You should have about 2 cups kernels; if you have more, save it for another use.)
In a medium bowl, whisk together cornmeal, milk, flour, egg, salt and pepper. Stir in kernels.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, spoon batter by tablespoonfuls into hot oil, and flatten gently. Fry 2 to 3 minutes on each side or until browned. (If the skillet becomes dry, you may want to drizzle in a little more oil.) Drain on a wire rack. Top each fritter with 2 teaspoons Summer Salsa.
Per serving (based on 4, fritters only): 236 calories (percent of calories from fat, 42), 6 grams protein, 30 grams carbohydrates, 3 grams fiber, 11 grams fat (2 grams saturated), 37 milligrams cholesterol, 275 milligrams sodium.
Note: Many Southern corn-fritter recipes use a little corn and a lot of batter, yielding a hush puppy-like bread suitable for fish fries. Author Rebecca Lang's fritters are flat little cakes that are dense with corn kernels. The simple tomato salsa plays a supporting role. Fry up a batch to nosh on while standing around the grill.
-- Adapted from Southern Living Around the Southern Table by Rebecca Lang
Hands on: 10 minutes Total time: 10 minutes Makes: 1 1/4 cups
1 cup chopped tomatoes
2 tablespoons diced green onion
1/2 teaspoon diced, seeded jalapeño
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley
4 pitted kalamata olives, finely chopped (plus more to taste)
1/4 teaspoon salt
In a small bowl, stir together tomatoes, green onion, jalapeño, lemon juice, parsley, kalamata olives and salt.
Per 2 teaspoons: 4 calories (percent of calories from fat, 33), trace protein, trace carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 26 milligrams sodium.
-- Adapted from Southern Living Around the Southern Table