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Broiled Boston Cod with Smoked Trout and Wasabi Sour Cream

Want to try stacking an entree the way chefs do? Have ready spinach tossed with salad dressing and rice or couscous, which can both be done before you cook the fish.

For the smoked trout-wasabi sour cream sauce:
1 side of smoked trout, broken into small pieces
2 tablespoons sour cream
1 tablespoon prepared wasabi paste
A few drops of lemon juice
2 tablespoons chopped chives or minced scallions

Combine trout, sour cream, wasabi paste, lemon juice and chives or scallions, and refrigerate up to 3 hours before preparing fish.

Two 6- to 8-ounce portions of fresh Boston cod

Cut each portion into two pieces. Season fish with coarse salt and black pepper. Gently broil the fish until just done, about 7 minutes per inch of thickness.

To plate: Serve with steamed rice or couscous in the center of the plate. Then put one piece of fish on top of the rice or couscous. Top with some fresh spinach leaves coated with any light salad dressing. Then add the second piece of fish. Top with the smoked trout mixture. Build it high! Serves 2.

Sunday, April 01, 2001

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