perfidy

Given that Mrs. Buckethead is in search of recipes that will comport with the South Beach diet, and given that I'm a habitual busybody, here is another recipe suitable for the Buckethead Family Lifestyle that is good enough for my family just to call...

“The Fish”

¼ cup molasses
¼ cup soy sauce
1 tablespoon dark sesame oil
3 tablespoons sherry that you yourself would drink
2 cloves garlic, minced
2 teaspoons wasabi powder (optional but niiiice)
Juice of half a lemon, if you feel like it. Not essential.
A nice cut of salmon, arctic char, or steelhead trout. Something orange, at any rate. (Char is lighter than the other two, and a prime choice at all times if you can find it).

Cut fish into serving-size pieces, rinse under cold water, and pat dry with paper towels.

In a sturdy zipper bag, combine ingredients for marinade (everything but the fish) and shake to combine. Add fish to container and refrigerate, turning every ½ hour, for 1-3 hours.

Fire up the George Foreman or the broiler. Remove fish from bag, let excess marinade run off, and cook until done but still moist. If using the broiler, begin with the skin side down and turn when the skin puffs. I like mine a little underdone; your mileage may vary. (Fish is done when the interior is no longer translucent; it is overdone when it flakes easily with a fork.) Eat and enjoy.

Suggested sides: rice pilaf (maybe, say, with olive oil and pine nuts, or done Afghan style with cardamon and cloves), and fresh spinach sautéed with garlic and fresh ginger and finished with soy sauce and sesame oil.

Notes: given the high proportion of sugar in the marinade, this recipe tends to result in a lot of burned marinade on the cooking surface. If using broiler, be absolutely sure to place on tinfoil for easy cleanup. Honey may be substituted for some or all of the molasses if desired, as may good Grade B maple syurp (the dark stuff. With flavor), though probably some molasses should stay with the maple.