Cook’s Corner

Dad’s ‘money sauce’ a highlight of Keys fishing trips


Main Dish

Jalapeño-Lime and Ginger Salmon

1 teaspoon finely grated lime zest

1/4 cup lime juice

2 teaspoons vegetable oil

1 teaspoon minced fresh ginger

1 jalapeño pepper, seeded and minced

2 (6-ounce) salmon steaks or 4 salmon fillets

Heat oven to 350 degrees. Whisk together the lime zest and juice, oil, ginger and jalapeño. Set aside a teaspoon of the mixture. Place salmon in a glass baking dish just large enough to hold it in a single layer. Pour remaining marinade over salmon and turn to coat.

Set aside at room temperature for 15 minutes, turning once. (Do not marinate longer or salmon will become mushy.)

Bake 15 minutes. Turn oven to broil, and broil fish 3 to 4 minutes, until it flakes easily with a fork. Remove to platter and spoon reserved marinade over salmon. Makes 4 servings.

Per serving: 261 calories (61 percent from fat), 17.5 g fat (3.7 g saturated, 5.6 g monounsaturated), 62.3 mg cholesterol, 23.3 g protein, 1.7 g carbohydrates, 0.2 g fiber, 68 mg sodium.


Warm Fruit Compote

2 1/2 cups (20-ounce can) dark cherries or other fruit

3 tablespoons quick-cooking tapioca

1/4 cup sugar, or to taste

1/8 teaspoon salt

2 tablespoons lemon juice

Whipped cream for serving (optional)

Drain cherries, reserving liquid. Combine liquid with the tapioca, sugar, salt and 2/3 cup water in a small saucepan. Bring to a vigorous boil, stirring constantly. Immediately remove from heat and carefully stir in the lemon juice and drained fruit. Taste to see if more sugar is required. Stir occasionally while cooling; mixture will thicken. Serve warm or chilled with whipped cream. Makes 6 servings.

Per serving: 137 calories (0 percent from fat), 0 g fat, 0 mg cholesterol, 0.4 g protein, 33.7 g carbohydrates, 0.4 g fiber, 32 mg sodium.


Meunière for Fish

1/2 cup (1 stick) butter

1 tablespoon chopped parsley

1 tablespoon chopped green onion

2 tablespoons lime juice

1/2 teaspoon salt

1/2 teaspoon pepper

Dash of hot sauce

Dash of Tabasco

Mix ingredients in order in a saucepan over low heat. Simmer briefly and pour over cooked fish. Makes about 1/2 cup, 4 servings.

Per serving: 206 calories (98 percent from fat), 23 g fat (14.6 g saturated, 6 g monounsaturated), 61 mg cholesterol, 0.3 g protein, 0.8 g carbohydrates, 0.1 g fiber, 494 mg sodium.

Sleuth’s Corner

Q. During Lent, my mother always made what she called Tuna Club Loaf. It was kind of like a tuna casserole but you could slice it. The best part was she topped it with potato chips. I’d love to have this recipe.

Anne, Canton, N.Y.

Q. I am hoping you have an idea how to make the “money sauce” my dad used to make on fishing trips to the Keys. All I remember is it took fresh limes and butter and he’d pour it over any fish we caught. This goes back more than 50 years. My dad never cooked except on those trips, but it was the best dish I ever had.

Doug Barberg

I’m going to take a giant leap here and guess that what your dad made was a meunière sauce, a simple preparation of butter, chopped parsley and lemon juice. It is a staple in both French and Creole cooking and it is a delicious yet easy sauce to prepare. The use of lime rather than lemon probably reflects the fact that limes were plentiful in the Keys back then. The recipe here is adapted from River Road Recipes by the Junior League of Baton Rouge.

Q. My mother made a delicious warm fruit salad years ago with canned fruit, dark cherries, pears, peaches, etc. It was thickened with tapioca. There were no spices. I have been searching for a recipe like this for over 25 years. Can you help?

Joyce Bates, Colfax, Wis.

I believe I’ve found what you’ve been looking for in my trusty Modern Family Cookbook by Meta Givens (Ferguson, 1947), a gem in my vintage cookbook collection. It calls for “a No. 2 tin” of “cherries or other canned fruit, chopped, such as pineapple, peach or pear.” It also suggests a splash of “top milk,” which, those of us old enough will remember as the thick cream that rose to the top of the milk bottle. I’ve updated the recipe to account for changes in can size.

Cookbook Corner

Passover Made Easy: Favorite Triple-Tested Recipes by Leah Schapira and Victoria Dweki (Artscroll/Shear Press, $15.99) is for those looking for recipes that go beyond brisket and matzo balls.

The 60 intriguing recipes include the Jalapeño Lime and Ginger Salmon recipe here, along with tips for preparation, plating and wine pairings. Brisket does make its appearance, in egg rolls made with potato starch, as does kugel, in a version made with spaghetti squash. Schapira is the co-founder of the online kosher exchange, and Dweki is the managing editor of Whisk, a kosher food magazine.

Send questions and responses to or Food, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.

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