| The Little Fish Company |
| This Week's Special |
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| Grilled Albacore and Cucumber Sauce |
5 tablespoons butter
1 clove garlic, minced
1/4 cup fresh lemon juice
2 tablespoons chopped parsley
Salt and white pepper
2 pounds albacore steaks, skinned and cut into serving pieces
Melt the butter and blend in garlic, lemon juice and parsley. Season lightly with salt and
pepper. Arrange fish steaks on a greased grill over hot coals or under a broiler. Baste
often with lemon-butter and cook, turning once, until flesh of fish separates when tested
with a fork, about 10 minutes. Remove to a platter and spoon Cucumber Sauce
alongside. Makes 6 servings.
Cucumber Sauce
1 small cucumber, peeled, halved, and seeded
Salt
1 cup sour cream or 2/3 cup sour cream mixed with 1/3 cup plain yogurt
1 teaspoon chopped fresh dill week or 1/4 teaspoon crushed dried
1/4 teaspoon each salt and sugar
Pinch white pepper
1 teaspoon white wine vinegar
2 tablespoons chopped parsley
Cut cucumber into 1/4 inch dice and place in a strainer. Sprinkle with salt, toss, and let
it stand for 20 minutes for moisture to exude. Mix together sour cream, dill weed, salt,
sugar, pepper, and wine vinegar. Mix in cucumbers and parsley. Cover and chill. This, of
course, can be made ahead.
1 clove garlic, minced
1/4 cup fresh lemon juice
2 tablespoons chopped parsley
Salt and white pepper
2 pounds albacore steaks, skinned and cut into serving pieces
Melt the butter and blend in garlic, lemon juice and parsley. Season lightly with salt and
pepper. Arrange fish steaks on a greased grill over hot coals or under a broiler. Baste
often with lemon-butter and cook, turning once, until flesh of fish separates when tested
with a fork, about 10 minutes. Remove to a platter and spoon Cucumber Sauce
alongside. Makes 6 servings.
Cucumber Sauce
1 small cucumber, peeled, halved, and seeded
Salt
1 cup sour cream or 2/3 cup sour cream mixed with 1/3 cup plain yogurt
1 teaspoon chopped fresh dill week or 1/4 teaspoon crushed dried
1/4 teaspoon each salt and sugar
Pinch white pepper
1 teaspoon white wine vinegar
2 tablespoons chopped parsley
Cut cucumber into 1/4 inch dice and place in a strainer. Sprinkle with salt, toss, and let
it stand for 20 minutes for moisture to exude. Mix together sour cream, dill weed, salt,
sugar, pepper, and wine vinegar. Mix in cucumbers and parsley. Cover and chill. This, of
course, can be made ahead.