All fired up for fish


March 24, 2004|By Liz Atwood | Liz Atwood,SUN STAFF

This year, let your grilling adventures take you beyond steaks and burgers. Try grilling fish, for a change. It isn't as difficult as you may think.

The folks at Weber-Stephen Products say you just need to keep a couple of things in mind. To test the fish for doneness, slide a sharp knife between the layers of the meat, then turn it slightly to get a good look inside. If the meat still looks translucent in the middle, grill it another minute or two. And remember, always put a little oil on your fish before grilling it to prevent sticking.

Try out those tips with this recipe for Mediterranean Sea Bass:

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon finely chopped fresh basil, 1 tablespoon finely chopped fresh thyme, 2 teaspoons dried lavender, 1 teaspoon minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Spread the paste evenly on both sides of 4 skinless Chilean sea bass fillets. Grill over direct high heat until the flesh is opaque throughout and starting to flake, 5 to 7 minutes, turning once halfway through grilling time. Serve warm and garnish with lemon wedges, if desired.

Per serving: 219 calories, 24 grams protein, 13 grams fat, 2 grams saturated fat, 1 gram carbohydrates, 0 grams fiber, 53 milligrams cholesterol, 326 milligrams sodium.

Help for hungry, homebound seniors

ConAgra Foods has launched a new line of frozen meals aimed at senior citizens who may have trouble getting to the grocery store.

Golden Cuisine meals, which have been specifically designed to meet seniors' nutritional needs, can be ordered on the Internet and delivered to the customer's home on a prearranged weekly schedule. Meals include beef pot roast with mashed potatoes and gravy; baked fish and rice pilaf; and mesquite chicken with black beans and rice.

Prices range from $3.70 to $4.70. The meals are available at and at

If you're counting carbs

If you're looking for a low-carb snack option, Julie Salter of Towson has some ideas. Salter is the founder of Quite a Stir, a company that offers gourmet Southern snack foods. For the carb watchers, she has baked wafers and savory pecans. She also has treats, such as a sour-cream poundcake, for those who don't care about their carb count.

Look for her products at Ridgely & Ferrens Market Place in Towson or on the Web at www.quiteastir You also can order by calling 410-823-7042.

Spicy challenge

Here's your chance to have your name on grocery-store shelves across America. McCormick & Co. again is offering fame as well as riches to the winner of its Blend to Win Challenge. The prize for coming up with the best original blend of McCormick herbs and spices is $10,000. A limited quantity of the winning recipe will be produced and sold.

All entries must be postmarked by May 28. To receive contest rules and an entry form, visit or call 800-MEAL-TIP.


* Learn contemporary dishes for Passover at 6:30 p.m. March 31 at Donna's, 5850 Waterloo Road, Columbia. $35. Call 410-659-5248, Ext. 112.

* The American Institute of Wine and Food / Baltimore will meet at 6:30 p.m. Monday at Saffron restaurant, 802 N. Charles St., to taste modern Indian cuisine. $60 for members, $72 for nonmembers. For more information, call 410-244-0044.

* Learn French classic dishes such as poulet aux 10 a.m. to 2 p.m. Saturday at Tersiguel's French Country Restaurant, 8293 Main St., Ellicott City. $67.50. Reservations required. Call 410-465-4004.

Catering and restaurant entrepreneur Sascha Wolhandler will lead a seven-day cooking course to France Oct. 2-9. Details of the trip will be discussed from 3 p.m. to 5 p.m. Sunday at Sascha's 527 Cafe, 527 N. Calvert St. For more information or to register, visit www.picture

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail

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