Consumer Alert: Contaminated Food

If you bought crispy battered fish fillets in the 11.4 oz pack from Gorton's, be aware that there is a possibility the fish, or the batter used, is contaminated. Gorton's has issued a recall. Specifics: Gorton's 6 Crispy Battered Fish Fillets, 11.4 ounces; UPC Code No. 44400157770; date code 7289G1; use-by date April 2009.

So far, the fish has been distributed in:

• Alabama
• Delaware
• California
• Florida
• Georgia
• Oklahoma
• South Carolina
• Tennessee
• Texas.

If you bought the fish, contact Gorton's at 1-800-896-9479 or at http://www.gortons.com/. And, that Gorton's fisherman? He's an actor, dude. Real fisherman don't look half as good after spending most of their lives out in all kinds weather baking their skin to the approximate texture of scrap leather.

This is yet another reason why one should never ever buy prepackaged or processed foods.

Sure, it takes a little work to make your own, but which would you rather be, tired or poisoned?

Here's a recipe for fish that you can make and eat all week. Why? Because we can't write about politics or even read about it any more. We need a break. So do you.

So get yourself some fish and experiment.

Marinated broiled fish

4 fillets catfish
1 thumb ginger
1 lemon
1-2 Tbsp soy sauce
1/2 tsp turmeric powder
1 tsp red chilli powder or to taste

Wash the lemon, zest it (peel off the yellow portion of the skin) and juice it. Peel the ginger and slice very thinly lengthwise. Pour half the powdered turmeric and red chilli in a ceramic or glass (nonreactive) bowl, add fish, sprinkle with remaining spice powder.

Add soy sauce and lemon juice, ginger slices, and lemon zest over. Gently turn the fillets over. Cover with plastic wrap and refrigerate overnight. Broil approximately 5 min per side till done. Serve garnished with green onions and/or cilantro.

Cook's notes:

1. This recipe is perfect for catfish because it removes the muddy smell like magic, leaving tender, flaky fish. Substitute any firm white fish. Very low fat. Adjust soy sauce to taste.

2. Do not use Mexican chile powder. Use Indian red chili powder available in most Asian or Indian stores or through spice purveyors (like Dean & Deluca or Penzey's) online.

3. If you don't own a zester, peel the lemon with a vegetable peeler and slice into shreds. Do not use white part of skin.

4. The marinated fish keeps two to three days. The broiled fish keeps about five. You can marinate the fish and cook individual portions for up to three days. The longer the fish sits in the marinade the more "cooked" it gets by the acid lemon juice.

5. Optional: you can discard the ginger before or after broiling the fish, or eat it. If you prefer, juice only half the lemon, and cut the remaining half into slices to be squeezed over the fish when served.

This recipe is hella betta for you than any crispy battered prepackaged gunk. It takes approximately 30 minutes to prep and 10-15 minutes to cook and serve. If you put a cup or two of brown rice to cook right before you start on the fish, the rice will be cooked a few minutes before the fish is done. Add some saucy asparagus in black beans, and you're set. Fast, tasty, healthy, and no chance of "pills" appearing in your dinner.

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