A distinctly different fish dish
By Aileen Claire
NEA Food Editor
Meatless cookery gets a
flavor boost when fruits are
combined with other basic in
gredients. For example, fish
fillets are enhanced by the use
of grapefruit slices and a tuna
casserole is distinctly
different when wheat pilaf is
cooked in grapefruit juice and
grapefuit sections also are
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LIVER lb 69 c gJ . $ l O9
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Pork Liver ». 59* L**-*
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U.S. No. 1 Produce
Yeiiow o J| io n I* B W Itflßllllß ■■■
Onions 0 b 4tJ wHIHMI
Green 4 Aa Whole or Ha,f FreSh P ° rk
Cabbage * 12 C Pork Loin Back Bone
Fresh JL JB.
Mullet Fish tttttttt
“■ 49 c :: [ill J
Catfish Lh $ 1” ■f>] i]
Hollyhock
llOUr j Se.U..t Swee, $4591
5 jjn , l MILK -I I
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B I 8:30 A.M. 'til 7:30 P.M. For Year Stopping Convenience /
added during the final minutes
of baking. Garnish with ad
ditional chilled grapefruit sec
tions for an added taste ex
perience.
FISH FILLETS
1 pound frooh or frozen flsh
■H.P.
nllvtS
1/4 teaspoon salt
1/S tsaspoon pepper
1/8 teaspoon dried loaf
oregano or marjoram
3 tablespoons butter or I
margarine, melted I
Paprika i
1 Florida grapefruit, sec- |
tloned
j
Place fillets on aluminum
foil in broiler pan. Add salt,
pepper and oregano to butter.
Brush fish with half the mix
ture. Sprinkle with paprika.
Place in preheated broiler
about 5 inches below heat.
Broil until fish is easily flaked
but still moist, about 10 to 12
minutes. Three minutes
before fish is cooked, place
grapefruit sections on top,
brush with remaining butter
mixture. Continue broiling un
til fish is easily flaked with a
fork. Makes 4 servings.
GRAPEFRUIT PILAF
1 package (8 ounces) wheat
pilaf mix
1 cup Florida grapefruit juice
IV> cups weter
1/2 cup chopped parsley
1/4 teaspoon dried leaf thyme
2 cans (B<A or 7 ounces each)
tuna In vegetable oil
1 package (10 ouncee)
frozen chopped broccoli,
thawed and drained
1 cup Florida grapefruit sec
tions*
Page 1-B
i — Griffin Daily News Wednesday, January 12,1977
GRIFFIN
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