. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. MARITIME MORSELS. Chill Out With Summer Seafood Salads T -Lake By Kathy Hart .ake the heat out of a sizzling summer day by serving a chilled seafood salad for lunch or dinner. Add some crusty bread, a light white wine and a medley of ripe, sugar-coated berries over almond- flavored pound cake to create a summer meal worth repeating. Nutritious and easy to prepare, seafood salads can be made ahead and stored in the refrigerator overnight, allowing flavors time to blend and penetrate. The resulting salad can
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. MARITIME MORSELS. Chill Out With Summer Seafood Salads T -Lake By Kathy Hart .ake the heat out of a sizzling summer day by serving a chilled seafood salad for lunch or dinner. Add some crusty bread, a light white wine and a medley of ripe, sugar-coated berries over almond- flavored pound cake to create a summer meal worth repeating. Nutritious and easy to prepare, seafood salads can be made ahead and stored in the refrigerator overnight, allowing flavors time to blend and penetrate. The resulting salad can be served in small portions as a light first course or heaped on fresh lettuce as the main attraction. As the primary ingredient for this summer delight, use cooked shrimp, crabmeat or flaked fish. Almost any delicate or moderately firm fish can be steamed, poached, broiled or baked, then raked with a fork into flakes. For added flavor, marinate the fish prior to cooking or season it with herbs on the stove or in the oven. You can use a store-bought marinade or make your own using oil, your choice of herbs and citrus juice (lemon, lime or orange) or soy sauce. If you don't have time to marinate, simply brush your fish with oil and sprinkle it with herbs. If you're counting calories or watching your fat intake, substitute low-fat or reduced-calorie versions of binding ingredients such as mayonnaise or sour cream in seafood salads. You won't detect any difference in flavor once the other ingredients are added. Season your seafood salad with celery, green pepper, onion, garlic, pickle or a variety of herbs. Or stir in a few drops of lemon juice, Worcestershire sauce, hot sauce or tamari (an aged soy sauce prepared with little or no wheat). Taste as you mix to arrive at a balance of flavors pleasing to your palate. When serving, make sure your seafood salad looks as good as it tastes. For a color contrast, mound it on a lush bed of greenery — green or red leaf lettuce, romaine,
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
