By Iris Gottlieb

We’ve been hearing more and more about the health advantages from eating fish. It’s an excellent source of protein. Fatty acids in fish may reduce the probability of getting heart disease, rheumatoid arthritis and other inflammatory diseases. Besides all this, fish makes a delicious main course.

These recipes were selected from one of NOHA’s Fish Cookery classes, taught by Iris and Seymour Gottlieb.

Mandarin Salmon

Season salmon with tamari, Spike and fresh minced shallots or garlic. Arrange fish on an oiled or buttered broiler pan with split bananas for each portion. Baste all with:

2 tablespoons orange juice concentrate,
2 tablespoons champagne, wine or broth.

Prepare enough basting sauce for amount of fish you’re preparing. Broil 3-5 minutes each side. Serve with brown rice.

Broiled Swordfish or Orange Roughy

Allow 1/3 pound per serving. Season fish with Vegit, salt, and pepper. Place on oiled or buttered broiler pan. Broil on 2nd rack from broiler in a preheated oven.

Swordfish = 5 minutes each side. Orange roughy = 4 minutes then 3 minutes other side. Apply tofu sauce 2 minutes before cooking is completed.

Tofu Sauce

1/3 cup tofu
2 tablespoons mayonnaise
2 tablespoons yogurt
¼ - ½ teaspoon prepared mustard
1 teaspoon parsley dried or 2 teaspoons chopped fresh
½ teaspoon Vegit
Blenderize until smooth

Article from NOHA NEWS, Vol. X, No. 2, Spring 1985, page 2.