| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
Mexican |
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
Green New Mexican chilies or: |
| 1/2 |
sm |
Green bell pepper plus: |
| 2 |
|
Jalapenos |
| 2 |
ts |
Chopped scallions, including green tops |
| 2 |
ts |
Vegetable oil |
| 3 |
tb |
Green peppercorns in brine, drained |
| 2 |
ts |
All-purpose white flour |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Skim milk |
| 1 |
tb |
Hot-pepper sauce, preferably habanero chili sauce |
| 1 |
tb |
Chopped fresh dill |
| 4 |
|
Salmon steaks, 6 oz each |
INSTRUCTIONS
Note: In place of the fresh chilies, you can use canned green ones, which
do not need to be roasted and peeled. Drain them well.
Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8
minutes, or until blackened, turning once. Place in a paper bag and set
aside until cooled. Remove skin, stems and seeds. Chop finely.
In a medium-sized saucepan over medium heat, saute scallions in oil for 2
minutes until softened. Add green peppercorns and saute for 2 minutes more.
Add flour and cook for 2 minutes, stirring constantly. Stir in wine and
milk and blend well. Add chilies, hot-pepper sauce and dill. Bring to a
boil, reduce the heat and simmer about 5 minutes, or until the sauce has
been reduced and thickened.
Broil salmon for 3 to 4 minutes on each side, or until fish flesh is
opaque. Remove the skin from the steaks before serving. Place some of the
sauce on a plate and place the salmon on top of it.
268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G CARBO- HYDRATE; 100
MG SODIUM; 56 MG CHOLESTEROL.
Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach.
Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted by permission of
Little, Brown and Company (Inc).
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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