Experiment with fish this Lenten season

If you've seen as many gangster movies as I have, you should be familiar with the phrase, "He sleeps with the fishes." Taking this statement out of context, I think I could! I love all kinds of seafood, so abstaining from meat on select days of Lent is no sacrifice for me. In fact, it's a good time to introduce new and different ways to prepare and serve fish for my hus-band who would simply prefer carbs over fish for those meatless meals.

When I order Caesar salad in a restaurant, I want it made with good olive oil and anchovies. Who started the current trend of making Caesar dressing with a creamy, mayonnaise-like base? (Actually, I believe it came about to avoid using raw egg for diners in the original recipe.)

For my taste, I want to see and taste those little fishes! It's really pretty simple to whip up the real thing with a coddled egg, olive oil, a couple mashed anchovies, lemon juice, Parmesan cheese, salt and fresh ground pepper to taste. If you prefer a less fishy taste, rinse the anchovies under running water before adding them.

For the faint of heart, I've included an anchovy-free, egg-free Caesar salad from my second cookbook. This dish can easily become a main entrée when topped with a piece of grilled salmon or shrimp. In reference to grilled salmon, might I suggest my favorite topping for seared salmon off the grill or skillet? Try mixing softened butter with wasabi paste (Japanese horseradish) to taste. Chill until firm, and then allow a pat or two to melt on top of your hot cooked fish before serving. This pungent condiment cer-tainly wakes-up the taste of fresh seafood.

During a puzzling what-to-have-for-breakfast morning, I reflected on the savory whitefish bagels I used to enjoy in the former Manhattan Bagel shop at Dillingham Square in Lake Ridge. One em-ployee informed me that sour cream made their version especially rich and creamy. Last week, I spotted smoked whitefish on sale at the new Harris Teeter supermarket in Dale City. I grabbed a four-inch portion and headed home to satisfy my craving. Using softened cream cheese, sour cream and fresh ground pepper to suit your taste, this tasty whitefish salad is quite satisfying on bagels or Artisan bread with a slice of ripe tomato and some crisp leaf lettuce. It also stands alone scooped on a plate of greens. Try it for breakfast or lunch during this season of abstinence.

NO EGG, NO ANCHOVY CAESAR

1 large head of romaine lettuce

2 ½ tablespoons lemon juice

2 cloves garlic, crushed

1/3 cup extra virgin olive oil

¼ cup blue cheese, crumbled

2 tablespoon Parmesan cheese

(Croutons optional)

Wash romaine well and roll in clean, dry dish cloth. Chill until dressing is ready.

Mix remaining ingredients

except for croutons and let stand for 2 hours.

In large bowl, tear romaine into pieces. Remove garlic from dressing and pour over lettuce. Toss well and serve with croutons if desired. Makes 2-3 servings.

MAK'S SMOKED WHITEFISH SALAD

8 ounce smoked whitefish

2-3 tablespoon lowfat cream cheese, softened

2-3 tablespoon lowfat sour cream

Fresh ground pepper to taste

Skin and debone whitefish.

In medium bowl, flake fish with a fork. Add cream cheese and sour cream and mix well. Add pep-per to taste. Serve immediately or refrigerate. Makes about 1½ cups.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Ye Olde Dominion Wine Shoppe in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, Va. 22195.