Smoked Swordfish with Broccolini and Corn Shells

Smoked Swordfish with Broccolini, Mustard and Leeks
1/3 lb smoked swordfish
2 cups broccolini, stems removed
1/4 c country mustard
1 leek bulb
1/2 lime, cut in wedges
Smoked swordfish can be eaten cold or heated. In this example, the swordfish was cut into the shape of a fish and warmed. Steamed or gently boiled broccolini , with long stems removed was cooked till tender and arranged on plate with country mustard. 1 leek bulb was sliced and boiled until tender, then sprinkled on plate. Lime wedges were added.

Corn Shells
1c corn meal
1 c whole wheat flour
1 T baking powder
1 t salt
2 eggs
1 c milk
1/4 c oil
Mix ingredients. Spray cookie sheet with oil. Place shell cookie cutters on pan. Fill half way with bread mixture, very slowly lifting cookie cutters, correcting edges as cutter is lifted. Bake at 425 degrees for 15-25 minutes.

Sea Cookies

1/2 c shortening or oil
1/2 c sugar
1 egg
3 c whole wheat flout
1/4 t salt
3 t baking powder
1/2 c milk
1/2 t vanilla extract
This is basically a sugar cookie recipe, using whole wheat flour and less sugar. Cookies can be frosted or more sugar added, to make them sweeter. Mix shortening and sugar, then add egg and beat well. Add mixed dry ingredients, then milk and vanilla. Four board, roll out dough. Cut with cookie cutters. Bake on cookie sheet at 350 for 15 minutes.

Shoal Soup

2 packages dried miso soup
2 c water
1/2 carrot
1/2 daikon
a few small daikon leaves
1/4 c cubed tofu




Cut carrot and daikon lengthwise and carve small fish or sea creatures. Heat in soup/water mixture for about 3 minutes. Add tofu and daikon leaves and heat for another minute. Pour liquid onto plate. Place carrot and daikon fish on plate . Add remaining soup ingredients .

Shrimp Miso Soup

Ingredients suggested by Chizuru Inouye

l package dried shiro miso
1 1/2 c water
6 cooked shrimp
1/2 c cubed tofu
1/2 c cabbage
1/2 c napa cabbage
1/4 c sliced daikon
l egg, stirred
5 pieces kombu

Soak kombu in hot water. Dry and slice into very thin strips. Tie strips. Place kombu in miso/water mixture which is heating, with daikon for about 3 minutes. Add the egg in about 6 drops. As egg congeals, push each drop together. When egg is done, add the remaining ingredients until soft and heated. Put soup mixture in center of bowl, making a center mound and placing the tied kombu on top. Arrange shrimp at side.

Red Seaweed and Sea Grass-Photo

Photo: Encinitas, CA