Small bites

Corn season's fresh flavor

Now is the time to make the most of the corn at your local market (the peak of the harvest comes from May through September). There's nothing like the taste of freshly picked, sweet summer corn, whether plain or smothered in melted butter, adding crunch and color to meals.

Here are some tips for making the most of it, from All You magazine's September issue:

Look for ears that are completely covered in bright green husks, topped with golden-brown tassels of moist silk. You should be able to feel even rows of kernels beneath the husk, but you can peel back the top to check.

Corn begins to lose its natural sweetness as soon as it's picked, so cook and serve it the same day you buy it. Store it in a cool place; refrigerating it right after buying can help it stay sweet longer.

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Color key to corn

You'll see corn in a range of colors, from almost white to deep yellow. Here are some pointers to help you decide among varieties you may be offered. Yellow and white are the two most popular varieties:

-Yellow corn has large, bright yellowish kernels bursting with flavor. This sweet and succulent corn is also known as Golden Bantam.

-White corn, also known as Country Gentleman, has smaller, sweeter, white kernels that may be arrange irregularly, not in neat rows.

-Butter-and-sugar corn is a popular hybrid. As its name indicates, this type has alternating golden-yellow and creamy-white kernels.

-Baby corn has tender, entirely edible ears. It's popular in Thai and Chinese cuisine, and it can often be bought in jars or cans.

(Source: All You magazine's September issue)

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Seasoning that suits fish

Fish is an important part of a healthy diet and it's generally recommended that you eat fish twice a week, according to "Mayo Clinic: Healthy Weight for Everybody" (Mayo Clinic, 2005, $22.95 paperback). A simple way to vary your menu is with seasonings and these are some you may wish to use with fish:

Bay (seafood) seasoning

Cajun (blackening) spice

Dill

Italian seasoning

Garlic-herb blend

Lemon pepper

Lemon-dill seasoning

Paprika and onion

Teriyaki or soy sauce

Smoke (Place fillets on untreated cedar, apple wood or maple planks, or use similar wood chips, and grill. Seaweed or kelp also may be used)

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Marinades and garnishes for fish

Mix the ingredients from one of the combinations in the following list of marinades, featured in "Mayo Clinic: Healthy Weight for Everybody" (Mayo Clinic, 2005, $22.95 paperback).

Place the marinade mixture along with the fish fillets in a covered dish or plastic bag, and marinate for about 30 minutes in the refrigerator (turning the fillets once):

-1 teaspoon olive oil

2 green onions including green tops (chopped)

¼ cup rice wine vinegar

-¼ cup soy sauce

¼ cup rice wine vinegar

1 tablespoon ginger (chopped)

-1 teaspoon olive oil

Juice from 1 lemon

½ teaspoon dried basil

2 cloves garlic (chopped)

-½ cup orange juice

1 tablespoon Dijon mustard

¼ teaspoon cracked black pepper

-¼ cup orange juice

¼ cup teriyaki or soy sauce

½ tablespoon chopped garlic

After marinating, place fish in a covered baking dish, and bake at 325 F, topped with one of the following toppings:

-4 green onions (chopped)

Lemon slices

½ cup chicken broth

-1 bay leaf (broken into several pieces)

3 sprigs fresh parsley (chopped)

½ cup chicken broth

-1 tomato (sliced)

¼ teaspoon basil

Crushed black pepper

½ cup chicken broth

-1 stalk celery

¼ cup lemon juice

1 teaspoon dill

½ cup chicken broth