May 4, 1993
1 lb. whitefish steaks
1 T. basil, crushed
1 T. olive oil
1/4 t. each: rosemary, anise seed and tarragon
2 garlic cloves, crushed
1 can (20oz.) pineapple chunks, drained and reserve syrup
1 T. cornstarch
Blend herbs together. Use 1/4 c. of the drained pineapple juice in a 3 qt. casserole dish. For sauce, add remaining juice in a small bowl. Stir in 1/4 of the herb mixture and cornstarch. Blend well. Heat in a saucepan over medium heat until thickened. Set aside. Mix remaining herb mixture garlic and olive oil into the casserole dish. Add rest of juice, then layer fish over sauce. Bake at 400* 15 minutes, basting once. Done when fish flakes,
Serves 4
I'm preparing this while my baby watches The Elephant Show. The thermometer is reading 80* and the sun is drenching a smile.
A youth with his first cigarette makes himself sick. A youth with his first girlfriend makes other people sick...
Mary Wilson Little
