Treasure Coast News, Business and Community April 2013 | Page 10

Cooks Corner

10 - TCnbc Magazine

INGREDIENTS

1 lb Fresh (cod or halibut)

1 box of Tempura mix

Olive oil

Corn tortillas

Sliced cabbage or lettuce(1 cup)

2 medium onions

3 Roma tomatoes

1 Tablespoon chopped Jalapeno pieces

3 - 4 Limes

1 egg

Cilantro

Optional: warmed refried beans

SALSA

Finely chop the onion and tomaoes

Add about a teaspoon of fresh chopped cilantro and sprinkle the juice of 1 lime over the salsa. Place into a serving bowl

GUACAMOLE

Mash 1 avocado

Add ½ onion finely chopped, ½ chopped Roma tomato, about 1 teaspoon of chopped cilantro and the juice of ½ a lime. place into a service bowl

FISH

Cut fish into finger size pieces

Season fish with salt, pepper and garlic salt

Mix Tempura according to instructions, USING ONLY ICE WATER and a little olive oil and adding one egg

Mix till a thick consistency has been reached

Fry fish in hot oil (about 1/4" deep) until golden and drain on a paper towel

Fish Tacos

To serve:

Finely chop the cabbage or lettuce and place in a bowl

Arrange bowls of salsa, refried beans, guacamole and fried fish on the table together with corn tortillas which have been warmed for about 30 seconds in the microwave.

These recipes come from Orval Garner, of San Diego, CA, a WWII Veteran, whose grandmother owned a chain of restaurants. All the Garner boys were required to help in the restaurant and they all cook extremely well.

After retiring from a long career at Hughes Corporation, Orval Garner became a commercial fisherman, fishing the oceans from Mexico to Seattle