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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America


March 8, 2003 - Issue 82


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Seafood Lagniappe
In the next issues, I'm going to feature recipes that are good for you. This time, I'm sharing some heart-healthy seafood dishes.

Linguine with Clam Sauce

  • 8 oz. Linguine or Spaghetti
  • 2 tbsp. butter
  • 1 tbsp. flour
  • 1 10-oz. can clam juice
  • 1 tbsp. dried parsley
  • 1 tsp. thyme
  • 2 6.5-oz. cans minced clams


  • Prepare pasta according to package directions, drain. Melt the butter in a small saucepan, add flour and mix. Add clam juice and stir until smooth. Add the parsley, thyme and cook over low heat for 5 minutes. Add the clams to the mixture and cook 5 minutes more. Serve over pasta.
Broiled Shrimp


  • 32 medium shrimp, with shells and tails


  • 2 tablespoons sake or lemon juice (optional)
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin
  • 2 teaspoons grated fresh gingerroot
  • 1 green onion, finely chopped
  • 2 to 3 drops fragrant toasted sesame oil or 2 to 3 drops hot chili oil


  • Rinse the shrimp and pat dry with paper towels. Set aside.
  • Combine the marinade ingredients in a medium mixing bowl. Add shrimp to the marinade and toss well to coat. Leave the shrimp in the mixture, covered, for up to 12 hours in the refrigerator.
  • About 10 minutes before cooking time, place 8 8-inch bamboo or wooden skewers in water to cover. Prepare grill or preheat broiler.
  • Remove shrimp from the marinade. Pour marinade into a small saucepan and bring to a boil over high heat. Reduce heat and slowly boil marinade for 5 minutes. Meanwhile, thread 4 shrimp onto each skewer.
  • Grill over hot coals or broil for 1 to 2 minutes on each side, 3 to 4 inches from the coals or broiler.
  • Brush the shrimp with some of the marinade and grill or broil for another minute or so, until the shells look chalky with just a little char. Serve hot, at room temperature, or cold.
Baked Catfish



  • Vegetable oil spray
  • 2 pounds catfish fillets (6 pieces)
  • 3/4 cup low-fat buttermilk
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 3 ounces (about 30) cholesterol-free, low saturated fat, low-sodium wheat crackers, crushed
  • 2 tablespoons acceptable margarine, melted
  • 2 tablespoons chopped fresh parsley
  • 6 lemon wedges

  • Preheat oven to 400° F. Lightly spray a baking dish with vegetable oil spray.
  • Rinse fish and pat dry. Set aside.
  • Combine buttermilk, salt and hot pepper sauce in a small shallow dish.
  • Place cracker crumbs on a plate.
  • Dip fillets first in buttermilk, then in crumbs, taking care to coat evenly.
  • Place fillets in prepared baking dish. Drizzle 1 teaspoon margarine over each fillet. Bake uncovered 15 to 20 minutes, or until fish flakes with fork.
  • Arrange fillets on warmed serving platter and sprinkle with chopped parsley. Garnish with lemon wedges.
White Fish Cutlets



  • White fish cutlets - 4 (100-150g each)
  • Fish stock or dry white wine for poaching - 2/3 cup
  • Bay leaf - 1
  • Black pepper - 1 teaspoon
  • Chopped tomatoes - 2 to 3
  • Minced garlic - 1 teaspoon
  • Salt - 1.5 teaspoons
  • Black olives 12 - 14

  • Cook the chopped tomatoes, garlic, olives, salt, pepper in a pot on medium-high heat for 10 to 15 minutes. This is the sauce.
  • Put the fish in a frying pan, and add in the stock or wine. Add in the bay leaf with lemon grind. Let this simmer for about 10 minutes until the fish is cooked.
  • Place the fish in a plate, and strain the stock into the tomato sauce. Reduce this a little, and pour on top of the fish. Garnish with parsley.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.


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