Home' Trinidad and Tobago Guardian : June 29th 2013 Contents A33
• Twitter: @GuardianTT • Web: guardian.co.tt
US and international regu-
lators have seized more than
US$41 million in illegal med-
icines worldwide and shut
down 1,677 Web sites as part
of their ongoing fight against
counterfeit drugs sold over
The US Food and Drug Ad-
ministration said Thursday it
used Federal court warrants
to seize Web site domain
names and post messages
letting visitors know that
people who traffic in coun-
terfeit drugs may face severe
penalties under federal law.
Experts say the Internet is
filled with illegitimate, pro-
fessional-looking sites that
peddle drugs. The message
also offers a link to a site---
that explains the risks of fake
Illegal medicines found
online include the diabetes
They also include versions
of the impotence drugs Levi-
tra and Viagra that are not
approved by the FDA.
A January study by the Na-
tional Association of Boards
of Pharmacy, which accred-
its online pharmacies, found
that only 257 of 10,275 online
pharmacy sites it examined
appeared legitimate. (AP)
Regulators crack down on counterfeit drugs Web sites
• 1 1/2 lbs fish fillets, cut into portion sizes
• 1 tsp minced garlic
• 1 tsp minced chives
• 1/2 tsp salt and fresh black pepper
• 1 tbs olive oil
For the stuffing:
• 1/2 cup fresh bread crumbs
• 6 to 8 small shrimp chopped
• 1 tbs chopped chive
• 1 onion, chopped
• 1/3 cup chopped sweet red pepper
• 1/3 cup grated Parmesan cheese
• 1 tbs vegetable oil
• 1/3 cup chopped fresh parsley
• 1/4 cup fresh French thyme
• salt and freshly ground black pepper to taste
Combine oil with garlic, chives, salt and pepper,
rub onto snapper and let marinate for 20 minutes.
Heat one tablespoon vegetable oil in a sauté pan;
add onion, chive, garlic, pepper and shrimp. Sauté
for five minutes, add bread crumbs, salt and
Add cheese and one tablespoon water, stir to
bring stuffing together, (add more water if
necessary), add parsley and thyme.
Taste and adjust seasonings. Cool.
Place fish fillets onto a baking tray and place
under broiler for three minutes, remove fish.
Turn fish over. Spoon stuffing onto fillets and
replace under broiler.
Broil for another four minutes until fish is opaque
and flakes easily.
Remove and serve at once.
• Serves 4
STUFFED OPEN FACED FISH FILLETS
thyme is it?
Caribbean cooks love to
cook with herbs, a weekly
trip to the market will
always include a few bundles of
seasoning as we know it.
This bundle usually includes a
few bunches of chives with roots
attached, a small sprig of French
thyme, and a few leaves of celery
and maybe on occasion, parsley.
On arriving home the cook would
then proceed to wash and cut her
herbs, then grind them in a food
processor or blender.
More often than not, more
herbs are added to the mixture.
This will always include a bunch
of chadon beni (which flavours
like cilantro), more celery, and a
bunch of French thyme (fine
thyme as it is also known), Spanish
thyme (broad leaf thyme) and
sometimes Portuguese thyme
She then bottles her ground
seasoning for use in just about
any type of meat or fish prepa-
ration the next week.
This has become such a ritual
that food manufacturers offer a
bottled ground seasoning, which
really has been so processed that
the "concept" of fresh seasoning
in a bottle is lost.
The home cook who proudly
produces her own version of
freshly ground seasoning will
sooner or later find that her food
will have flavour distinct to none,
and everything she cooks will have
the same flavour!
Why? Because when this cor-
nucopia of fresh herbs is ground
together, the stronger overpower
the more delicate with not very
pleasing end results.
Thyme is a great culinary herb
and is a classic addition to many
Caribbean pots, there are three
varieties distinct to the Caribbean,
each variety bringing its own dis-
tinct aroma and flavour to every
recipe they re included in.
Why not take the time to enjoy
the wonderful flavours of each
French thyme or our fine leaved
thyme is a classic herb, small
leaves tough stems, tiny mauve
flowers, it smells warm, earthy
and flowery, it is a little pungent
and has a lovely clove-like aroma.
Seldom does it grow much past
ten inches in height.
It s wonderful when solely
included in baked chicken, or
roasted fish. It s also quite good
when included in long-simmered
tomato-based sauces and local
Spanish thyme is quite the
opposite to French thyme, it has
large bright green, serrated-edged
leaves almost two inches in diam-
The leaves and stems are quite
soft and watery. Spanish thyme
grows to shrub-like size, and has
a wonderful musky aroma
enhanced by lemon. This herb is
ground and used as a chutney
with East Indi-
an delicacies, its
also called "pod-
ina," but it is a
when added to
conchs, lambie and
fresh fish at the very end
has an aroma
similar to Greek
oregano, it is a very
spicy herb, and is best
used in dishes that
require a highly-sea-
soned taste. Meat stuff-
ings, beans, lamb roasts and Ital-
Taking the time to appreciate
each of these distinctive and aro-
matic thymes will indeed add a
new dimension to our already deli-
cious cuisine and in turn make
you a better cook "thyme after
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