A Fish Tail

A reader stopped me the other day to ask a question, "Why didn't I include any fish recipes?" Well, I pondered that for a while and stalled with, "I'll have to get back to you on that." I wanted to look at the situation. I was sure that I had included some fish recipes. So, I looked back over the past two years of columns. You know what I found? We were both right. I had included fish in Gail's Galley - once to be exact...in an appetizer (Salmon Pinwheels). She was right in that one was it.

So, I started thinking about this. Do I have an aversion to fish? I know that I will eat it when it is presented to me on a plate, but that I don't cook it very often. Being raised in the Midwest in the 1950's, I didn't have much exposure to fish unless it was a frozen fish stix or something a loved one pulled from a river or lake.

It wasn't until I graduated from nursing school that I really tried my hand at fish. I remember the attempt vividly. I had set my sights on a particular surgery resident that I wanted to spend more time with. I figured that I would try to work my way into his schedule by way of his stomach. After all, he was from out-of-town and could probably use a good home cooked meal.

Well, I really wanted to "wow" him. So, I thought, "Why not broil some nice fresh trout?" Ah, the optimism of youth! I knew that there was a gourmet food store downtown that specialized in fresh fish, no matter the time of year. So, on the bus I went.

I found two really nice trouts. Clear eyes, firm flesh, and a fresh (non-fishy) smell. I had the fish monger wrap them up and back on the bus I went. Now, you have to understand that this was in the dead of winter - a Chicago winter -and that in Chicago in the winter, the heaters on the buses only have two positions...stuck off or stuck on. Unfortunately, I got one of the latter variety. Equally unfortunate, I also happened to choose rush hour as the time to go home. I was stuck in a slow moving bus that was rapidly heating up to sauna temperatures. Well, the inevitable started to happen. Those fresh (non-fishy smelling) trouts started to "ripen". I soon started to notice a not so pleasant aroma escaping from my parcel. It wasn't but a few minutes before women sitting next to me started to sniff and look around. This activity quickly spread to the all the seats surrounding me. Shortly there after, the man in the seat behind me started to open the window. I had to think fast. If the other passengers knew that I was the source of the odor, I would surely be shoved through that tiny open window. So, I took the only logical action. I, too, started to sniff and look around for the inconsiderate nincompoop who was fouling the air. To my relief, it worked and I was able to get back to my apartment unmolested.

I should tell you that the dinner was a not a big success. The fish turned out great. But, he wasn't a fish lover. In addition, I hadn't counted on the "stick-to-itiveness" of trout smell. I tore up the broiler and oven with cleaning, but the smell wouldn't go away. It was so bad that I couldn't get this one guy, let alone any other guy into to my apartment until Spring, when I could finally air it out.

So, fish-lovers, here is your treat for listening to my fish tale.

Halibut "South-of-the-Border" Style
Serves 4.

1 pound halibut
1/2 large red onion -- chopped
1 large red bell pepper -- chopped
1 large yellow squash -- chopped
1 large jalapeno pepper -- chopped
1 clove garlic -- crushed
15 ounce can of black beans -- rinsed and drained
1 teaspoon cumin
1/2 teaspoon tarragon
1/2 cup white wine
lemon juice

In a shallow casserole dish mix chopped red onion, bell peppers, yellow squash, jalapeno pepper, garlic, black beans, cumin, and tarragon. Equally divide mixture pushing the mixture to the sides of the casserole. Place halibut in the center of the casserole. Add white wine. Sprinkle halibut with a small amount of lemon juice and sprinkle with a little additional tarragon.

Bake covered in a preheated 350 degree oven for 15 minutes. Uncover and continue baking until done (about another 20 - 30 minutes). When done, halibut will be a pearly white and the flesh can be flaked with a fork.

Spinach Ensalade
Serves 6.

1/4 cup lemon juice
2 tablespoons water
1/2 cup olive oil
1 clove garlic -- crushed
1/2 teaspoon cumin
1/4 teaspoon paprika
salt -- to taste
pepper -- to taste
2 medium tomatoes -- coarsely chopped
2 small cucumber -- coarsely chopped
1/2 cup red onion -- coarsely chopped
1/2 cup red bell pepper -- coarsely chopped
1 small jalapeno -- finely chopped
2 medium avocados -- coarsely chopped
2 bunches of spinach
1/2 cup crushed corn tortilla chips

Combine lemon juice, water, oil, garlic, cumin, paprika, salt, and pepper in medium ziplock bag. Squeeze bag to mix contents. Add tomatoes, cucumber, onion, and peppers. Refrigerate overnight. Just before serving add avocado. Place spinach on plates. Top with contents of zip lock bag. Sprinkle with crushed corn tortilla chips.