San Francisco Schtuff

By Jack Schtuff:

Hungry for a fish feast? Usually I’m a fan of broiling or Q-ing salmon or halibut, as the flame adds some color and unmistakable flavor. However the purists-especially with fresh or self caught fish–may prefer to steam their catch. It’s a healthy, easy alternative – and it’s really hard to over-cook. Snapper, sole or other white fish seems to work best for steaming, but I suppose you could use any sorta sea meat.

Recipe for 2 – 8 oz. fillets. Combine the following ingredients in a large mixing bowl and set aside…

• 1/4 cup fresh chopped cilantro
• 3 tablespoons chopped green onion
• 1 tablespoon fresh ginger, peeled & grated
• 1 tablespoon fresh garlic, chopped fine
• 3 tablespoons fresh lime juice
• 1/4 cup bottled clam juice
• 2 tablespoon soy sauce
• 2 tablespoon toasted sesame oil

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