What's the Catch?

The sporadic posting in this site gives one the impression of a full schedule on the part of the blogger. Whatever the case maybe, I strive to keep things fun and informative. What better venue to experiment on my writing right? Three cheers for blogs. For this posting, I will share with you a recipe utilizing salmon. You can pretty much substitute any fish steaks to your liking. I got this recipe from eating well magazine.

As much as possible, I urge you to use fishes that had been caught through sustainable fishing practice. It just means use farmed fishes or wild caught fishes that are not in threat of extinction. We would not want these yummies disappear forever right?

This recipe is called Grilled Salmon with Chermoula. Chermoula is a North African marinade used mostly in Algerian, Moroccan and Tunisian dishes. It is generally used in seafood, but hey might as well try it with meat and vegetables.

1/4 cup low-fat or nonfat plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound center-cut salmon fillet, cut into 4 portions
1 lemon, cut into wedges

1.Stir together yogurt,

parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
2. Meanwhile, preheat grill to medium-high.
3. Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

* Oil the grill rack by wetting a paper towel or impeccably clean cooking rag with oil. Then, with the use of tongs, rub the towel on the grill (make sure that the oil is not dripping from the towel, we do not want any sudden flare ups). Resist the urge to just spray the hot grill with oil. It will most definitely cause a flare up. Singed eyebrows is not a pretty sight, it can be quite painful I might add.

* By chance you do not have the energy to set up your grill, you can use your oven to roast these babies up. You can preheat your oven to 450 degrees Fahrenheit and let it cook away for about 12 to 15 minutes.

* If by an unfortunate circumstance you do not have an oven or it simply does not work, do not fret. You can do this stove top as well. Just get your sauté pan and heat it up to medium high heat and spray it with cooking oil. You can simply follow the cooking time called for in grill cooking.

I can not tell you enough, recipes are just guidelines. Do not be afraid to change things up. That is one of the benefits of cooking. You can make anything to suit your taste.