Broiled/grilled fish w/ homemade tartar sauce

     Happy 2013!  I hope 2012 was good for you and that 2013 will be as well.  Not only am I looking forward to sharing more recipes with you, but my first e-book is scheduled to become available later this month.  More about that later.
     For the moment we are focusing on any seafood you can broil or grill.  Become knowledgeable or speak to the local butcher or fish monger about the best and safest buys in your areas.  There is some concern about mercury in the ocean which will limit how often you can have seafood in your diet.  Otherwise, I would have seafood everyday.  With your eating disabilities becoming an informed shopper will be nothing new for you. 
     The addition of capers and caper liquid may seem strange since usually people with acid reflux or gastritis can't have anything resembling vinegar.  For some reason this doesn't bother me.  I suspect it is because it is such a small amount.

                                                            Grilled/Broiled Fish
                                                     

Serves 2

2 fish steaks such as halibut, swordfish, salmon-do not defrost if frozen
3-4 tblsp. stick margarine, melted
paprika

     Melt the margarine and brush on the side that will be cooked.  Sprinkle with paprika.  Place margarine and paprika side up if broiling and down if grilling.  Cooking times will be different if the fish is frozen or fresh.  When the fish is no longer opaque on the cooked side, turn it over making sure it also has been brushed with margarine and paprika.
     The fish is done when it flakes in the middle.  Remember fish continues to cook for a few minutes after it is removed from the heat source.


                                                              Homemade Tartar Sauce
1/2 cup mayonnaise
1/4 tsp. powder lemon (such as True Lemon)
1/2 tsp. dried dill weed
1/2 tsp. onion powder
2 tsp. capers
1/2 tsp. caper liquid

     Mix first four ingredients.  After measuring the capers, place them in one spoon and place another spoon on top and squeeze the liquid out into the mayonnaise mixture, then put the capers in the sauce.  Measure in an additional 1/2 tsp. caper liquid and mix together.  Sprinkle with paprika to decorate if you wish.

     Next week I will share my recipe for couscous.  This very versatile side dish can be used in so many ways and adapted to your particular taste.  See you next time.