Thursday, March 24, 2005By Jimmy Schmidt

Today's lesson: There's a new cooking oil hitting your grocer's shelves:Carotino, "The Red Cooking Oil." Today, we will explore its background andhealth benefits.

What exactly is carotino? Carotino is a blend of all-natural red palmfruit oil and canola oil. It has a red hue that comes from the high levelsof carotenes (vitamin A) that are naturally present. Carotino is alsohigher in vitamin E and Omega 3 and 6 fatty acids than other oils. It hasa neutral flavor and may be used cold for dressing or heated for sauteeingand even frying. During cooking, the oil does impart a yellow-golden hueto the foods as the carotenes are transferred into the cooked dishes.Carotino has no trans-fatty acids, is not hydrogenated and contains noartificial colorings or preservatives.

What is red palm fruit oil? This natural oil comes from the fruit clustersof the red palm or oil palm tree. The fruit is harvested every 10 to 14days as it ripens, rushed to nearby mills where it is steam sterilized,then pressed, to extract the fruit oil. The oil is further clarified andseparated into a number of oil-based food products.

Where do red palms come from? The major world production comes fromMalaysia. Although the red oil palm originated in Africa, where it hasbeen an important food crop for 5,000 years, it was first commerciallyplanted in Malaysia in 1917.

Advantages: The two oils with the best nutritional profiles are olive andred palm fruit oil. They surpass all other oils in their vitamin and goodfatty acid content. Olive oil has a more pronounced flavor that cancomplement certain foods. Carotino has a more neutral flavor that is moretransparent, allowing spices and natural flavors to come through.

How do you cook with it? Carotino can be used in the full spectrum ofcooking, from cold salad dressings to heated oil for frying. Today'srecipe calls for cooking swordfish in carotino oil by a crimpingtechnique.

What exactly is crimping? Crimping is similar to poaching, in which foodis submerged in a flavored liquid. Crimping calls for turning off the heatonce the fish has been added, to produce a slow and ever-so-delicatecooking process.

Try your technique: Explore the crimping technique in a new cooking oilwith Crimped Swordfish Steaks with Napa Cabbage Slaw.

Crimped Swordfish Steaks With Napa Cabbage Slaw

1 bottle carotino oil1 tablespoon red curry powder or to taste (C=2g)4 swordfish steaks, about 1 1/2 to 2 inches thick, about 6 to 8 ounces inweight, skinless, and dark, fatty tissues trimmed (C=0.0g)2 tablespoons lime juice (C=2.6g)1 tablespoon Splenda (C=0g)1 tablepoon chipotle Tabasco sauce or to taste (C=2g)3 tablespoons carotino oil (C=0g)Sea salt to taste (C-0g)2 tablespoons snipped fresh cilantro (C=.2g)2 tablespoons mint leaves, cut into fine julienne for garnish (C=.2g)1/2 cup red bell pepper, trimmed and cut into fine julienne (C=4.4g)1/4 cup Vidalia onion, cut into fine julienne (C=3.5g)1 cup Napa cabbage, cut into fine julienne (C=5g)

In a saucepan just large enough to fit the swordfish steaks, add thecarotino oil and the curry powder. Place on medium heat and warm to 275degrees as indicated on a fry thermometer. Once at the desiredtemperature, season with salt and carefully add the swordfish steaks intothe oil. The oil should cover the swordfish. The oil temperature will dropto approximately 225 degrees from the addition of the swordfish; use yourheat source to maintain this temperature until cooked to your desireddegree of doneness, about 12 to 15 minutes depending on the thickness ofyour swordfish.

Meanwhile, in a small bowl, combine the lime juice, Splenda, Tabasco and 3tablespoons of carotino oil. Season with salt to taste. Stir in thecilantro and half of the mint.

In a larger bowl, combine the red pepper, onion and Napa cabbage. Add thedressing, tossing to combine. Adjust the seasonings as necessary.

To serve: Carefully remove the swordfish from the oil to a plate linedwith paper toweling, patting to remove any excess oil. Position theswordfish steaks in the center of four warm serving plates. Toss the slawand position atop the swordfish. Drizzle any remaining liquids over theslaw and fish. Garnish with the mint leaves and serve.

Makes 4 servings.

Note: (C=0g) indicates the total carbohydrates in grams for the ingredientlisted, so that you may see where the carbohydrates are contributed from.

Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and in the Trump29 Casino in Palm Springs, Calif. You can reach him online atonemadchef@rattlesnakeclub.com.; Per serving: 462 calories; 32 g fat (4 gsaturated fat; 62 percent calories from fat); 5 g carbohydrates; 74 mgcholesterol; 270 mg sodium; 39 g protein; 2 g fiber.