| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
St. Louis |
Fish |
4 |
servings |
INGREDIENTS
| 1 |
|
8-oz baking potato |
|
|
Salt |
| 1 1/2 |
lb |
Cod fillets; or other white fish, mild and delicate |
| 1 |
tb |
Minced fresh ginger root |
| 1/2 |
c |
Minced cilantro leaves; plus more for garnish |
| 1 |
|
Fresh red chili pepper; minced or dried red chili pepper, minced or 1/4-teaspoon cayenne pepper, or to taste |
|
|
Freshly ground black pepper |
| 2 |
tb |
Peanut oil; or other oil |
|
|
Lime wedges |
INSTRUCTIONS
Boil potato in salted water to cover until it is tender but not
mushy, 30 to 40 minutes.
Meanwhile, place fish in a skillet that can later be covered. Add
water to cover, salt the water, and bring to a boil over high heat.
Cover, turn off heat, and set a timer for 10 minutes. After that
time, use a slotted spoon to remove fish to a bowl.
When potato is done, peel it and mash it with the fish. Add ginger,
cilantro, hot pepper, and salt and pepper to taste. Work mixture with
your hands until it is well blended. Shape into 8 burger-shaped
patties.
Preheat broiler; set rack about 4 inches from heat source. Brush
patties on both sides with oil, then place on a nonstick baking
sheet. Broil carefully, until nicely browned on top; turn and brown
on the other side. Sprinkle with more cilantro. Serve hot with lime
wedges.
Yield: 4 servings. Approximate nutrition information per serving: 255
calories; 8g fat (28 percent calories from fat); 75mg cholesterol; 12g
carbohydrate; 110mg sodium.
*SOURCES: [as printed in the St. Louis Post-Dispatch
<http://www.stlnet.com/postnet/>] mail from Pat Hanneman
(kitpath@earthlink.net) Mark Bittman is co-author of JEAN-GEORGES:
COOKING AT HOME WITH A FOUR-STAR CHEF by Jean-Georges Vongerichten
with Mark Bittman (Broadway Books)
Recipe by: Mark Bittman, New York Times News Service, Oct 12 1998*
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb
22, 1999, converted by MM_Buster v2.0l.
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