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40-Clove Fish

November 01, 2000|ROSE DOSTI

DEAR SOS: Trattoria Tre Venezie in Pasadena serves halibut with garlic and vinegar sauce over a bed of polenta that is absolutely the best fish dish I've ever had. Any chance of the recipe?



DEAR JULIE: The secret behind this dish is the use of 40 pieces of garlic, often found in classical dishes of Italy and France. Don't be alarmed. The bite of the garlic disappears in the vinegar sauce, leaving an incredibly good flavor. Polenta is an ideal accompaniment for this dish. You'll find Italian cornmeal--polenta--sold in the rice and grain section of supermarkets or Italian markets. Follow the instructions on the package to make soft polenta, which is nothing more than cornmeal stirred into simmering water to its proper consistency. The more water used, the softer the polenta.

Tre Venezie Halibut in Garlic and Vinegar Sauce

Active Work Time and Total Preparation Time: 30 minutes

Serve this with soft polenta.

1/2 cup extra-virgin olive oil

40 cloves garlic, minced

3 pounds halibut filets

1/4 cup plus 1 tablespoon vinegar

Salt, pepper

2 cups fish broth

10 bay leaves

* Heat oil in large skillet with garlic over medium heat until garlic softens slightly, 4 to 5 minutes. Add fish, vinegar, salt and pepper to taste, broth and bay leaves. Cook 4 to 5 minutes, carefully turning fish once. Serve over a bed of soft polenta.

8 servings. Each serving, halibut only: 265 calories; 157 mg sodium; 63 mg cholesterol; 20 grams fat; 0 carbohydrates; 20 grams protein; 0.01 gram fiber.


DEAR SOS: The lo mein salad at City Wok in Palm Desert was amazing. I would love to re-create the meal I had there by preparing this awesome salad.


Paso Robles

DEAR PATTY: The salad qualifies as a meal in a dish, and a fine one at that.

City Wok Lo Mein Salad

Active Work and Total Preparation Time: 30 minutes

Chinese rice wine can be found at Asian markets and well-stocked supermarkets.


3 tablespoons soy sauce

3 tablespoons light soy sauce

3 tablespoons Chinese rice wine

3/4 cup vinegar

3 tablespoons creamy peanut butter

3 tablespoons chunky peanut butter

1 tablespoon Asian chile sauce

3/4 tablespoon sesame oil

* Combine soy and light soy sauces, rice wine, vinegar, creamy and chunky peanut butters, chile sauce and oil until thoroughly blended. Makes 1 cup.


6 ounces lo mein noodles

3 1/2 cups bean sprouts, rinsed and dried

1 large carrot, thinly sliced

2 green onions, sliced

2 tablespoons toasted sesame seeds

1 boneless, skinless chicken breast, cooked and shredded

* Cook noodles in boiling water according to package directions, about 3 minutes. Drain and chill.

* Combine bean sprouts, carrot, green onions, sesame seeds, chicken and chilled noodles in large bowl. Add Peanut Sauce and toss, breaking noodles up a bit as you stir.

4 servings. Each serving: 522 calories; 1,468 mg sodium; 49 mg cholesterol; 18 grams fat; 61 grams carbohydrates; 31 grams protein; 2.85 grams fiber.

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