MAKING 1)In a bowl, melt butter and stir in flour to form a smooth paste. 2)Continue to add soup and wine, all the while stirring the mixture until thickened. 3)Add parsely, salt, cheese and pepper to the mixutre and stir. FINALIZING 4)In a lightly greased... - 47.2886

GETTING READY 1) While purchasing, ask the seller to fillet each fish into 4 pieces. 2) Make a court bouillon with the trimmings. 3) Peel the artichokes and thinly slice them. 4) Rinse the leeks and trim them. Thinly slice. MAKING 5) In a shallow flameproof... - 39.4654

Combine marinade ingredients in a bowl. Pour marinade into resealable plastic bag. Add flounder fillets and seal bag securely. Turn bag several times so all surfaces of fish are coated by marinade. Refrigerate and marinate for 1 hour, turning once. Drain and... - 34.2897

Process flounder, egg white and buttermilk in food processor or blender until well combined. Stir in parsley; season with salt and pepper. Place heaping teaspoonful of fish mixture in center of wonton skin; moisten edges with beaten egg yolk. Top with another... - 42.2554

Make a cut on the darker side of the flounder along the spine as far as the middle bone and make an incision to make a pocket. Mix together the chives, butter, salt, lemon juice, Worcestershire sauce, horseradish sauce, mustard and sugar. Put the seasoned... - 35.3918

GETTING READY 1) Preheat the oven to 350°F. MAKING 2) In a bowl, mix the bread crumbs, crabmeat, celery, onion powder, tarragon, salt and pepper together. 3) Spread out the flounder fillets and spoon a little crabmeat mixture at one end of each fillet. 4)... - 44.7122

1. In a medium skillet, warm the oil over medium heat. Add the onion and saute, stirring occasionally, until light golden, about 8 minutes. 2. Add the garlic and saute for 1 minute. Add the tomatoes, oregano, and pepper. Reduce the heat to medium-low and... - 38.9041

Place half the mushrooms in a shallow buttered pan. Add half the onion, half the parsley, salt and pepper. Arrange fillets over the onion. Add remaining mushrooms, onion, parsley and seasonings. Add wine, bouillon and lemon juice; dot with 1/4 cup... - 39.9731

GETTING READY 1. Pre-heat the oven to 400°F. 2. pre-heat the broiler. 3. Place the oven rack in the highest position in the oven. 4. Keep 3 tablespoons of the wine for future use. 5. In a small cup, mix the remaining wine with the mustard and keep aside.... - 44.1183

Saute parsley, green onions, garlic and celery in butter. Simmer until tender. Add cooked shrimp and mushrooms. Make a cream sauce by melting butter, slowly add flour and stir. Add milk, stirring constantly. Add wine, nutmeg, salt and pepper. Broil flounder... - 42.6259

1. In a large ovenproof skillet (preferably not cast iron), warm 1 tablespoon of the oil over medium-high heat. Add the onion and garlic, and cook, stirring occasionally, until the mixture begins to brown, about 5 minutes. 2. Add the tomato sauce, red wine,... - 38.4865

GETTING READY 1. Preheat oven to 350*F. 2. Season fillets with salt. 3. Allow the seasoned fillets to stand for about 10 minutes. 4. Place a nonstick wok or skillet over heat. 5. Sauté mushroom, bacon, celery, and onion, until the vegetables become soft... - 41.7375

1. Cut the fillets in half lengthwise and roll each half, starting with the widest portion, into a plump little jelly roll. Preheat the oven to 200°. 2. Coat the bottom of a large skillet with 2 tablespoons of the butter. Add the clam juice, wine, garlic,... - 34.4485

Thaw fish if frozen. Arrange in 12 x 7 1/2 x 2-inch baking clish. In 1-cup glass measure, melt 4 tablespoons butter at HIGH for 30 seconds. Stir in parsley, wine vinegar, Worcestershire sauce, salt, prepared mustard, pepper, and paprika. Pour over fish. In... - 40.2508

Place frozen broccoli in 1-quart casserole; cover. Microwave at HIGH (100%) until broccoli is tender, 5 to 7 minutes. Drain. Set aside. Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 45 seconds to 1 minute 30 seconds. Blend in flour,... - 45.8996

1. Coat nonstick medium skillet with cooking spray. Heat over medium-high heat. Add onion, garlic, and lemon zest. Cook, stirring, about 30 seconds. Add mushrooms and carrot. Cook, stirring, about 1 minute or until juice released from mushrooms has almost... - 35.4639

The Gulf Coast flounder, flat as it is, is an excellent fish for stuffing, and is remarkably delicious when stuffed and broiled, as Jesse does it, with a "mixed seafood" dressing. If you can't get the crabmeat and shrimp, however, or if you or your guests... - 37.5009

Position rack 5 inches from heat source and preheat broiler 10 minutes. In 13x9x2-inch baking pan, add enough water to come up one-half the thickness of the fish (1/4 inch deep for 1/2-inch fillets); add butter, lemon juice and 1 1/2 teaspoons of the Seafood... - 21.1669

GETTING READY 1) Preheat the oven 450°F. 2) Coat a 9 by 13-inch baking dish with 1 tablespoon of oil. MAKING 3) In skillet, heat the remaining oil and sauté red peppers, water, garlic, salt and basil. 4) Cover and cook over medium heat for 15 minutes or... - 43.9613

GETTING READY 1) Roll up the fillets. MAKING 2) In a baking dish, arrange the rolled up fillets, seam-side down. 3) Combine the soup, wine and cheese and spoon over the fillets. Cover the dish. 4) Microwave on high power for 10 to 13 minutes or until the... - 37.5776

GETTING READY 1. Preheat oven to 400°F. MAKING 2. In a pan saute shallots or green onions in margarine till soft, add mushrooms and cook 5 minutes. 3. Then stir in wine, lemon juice and parsley and cook until most of the liquid evaporates. 4. With margarine... - 44.4364

1. Season fish with salt and pepper to taste and then dust with flour. 2. Heat oil in a heavy frying pan over medium heat. Shake off excess flour and brown the fish, about 2 minutes on each side. 3. Remove fish from the pan and pour off any oil and burnt - 24.8707

Poach flounder in white wine with lemon juice, 2 tablespoons salt and 1/4 teaspoon pepper. When flesh flakes easily, lift fish to hot platter. Set aside in warm oven. Stir flour into melted butter. Stir constantly. Do not allow to brown. Add 1 cup fish stock... - 44.5955

GETTING READY 1 Thaw the flounder fillets partially. 2 Using lemon juice, brush each fillet. 3 With the darker side inside, roll up the fillet and secure with wooden picks. 4 Throughly drain the shrimp, wash under cold water and drain again. MAKING 5... - 44.1458

1. Fill large bowl with boiling water; immerse sorrel leaves just to make them supple. 2. Sprinkle fish cavity evenly with garlic powder. Combine leeks and radishes; stuff into fish. Tie fish with kitchen string to enclose filling. 3. Drain sorrel leaves and... - 32.9886

Rinse fish and pat dry. Set aside. To make a mushroom sauce, begin by lightly spraying a nonstick skillet with vegetable oil. Place over medium-high heat. Add margarine, shallots or green onions and saute until soft. Add mushrooms and cook 5 minutes. Stir in... - 37.2068

Cut slightly thawed fish into 1-inch slices. Heat butter in large skillet. Saute onion and garlic for 1 minute. Remove garlic and discard. Add remaining ingredients, except bread crumbs. Simmer, uncovered, until fish flakes, about 5 minutes. Stir in... - 39.4195

GETTING READY 1) Preheat oven to temperature of 350 degrees. MAKING 2) In a pan, put the carrots and onion along with the wine; add in a little salt, nearly 6 peppercorns and 1 bay leaf. Cook over low flame for about 15 minutes. 3) Put the fish in the pan... - 47.1234

1. Rinse the fish and pat them dry on absorbent kitchen paper. Cut a few slashes into both sides of each fish. 2. Mix together the soy sauce, sake or wine, oil, lemon juice, sugar, ginger and garlic in a large, shallow dish. 3. Place the fish in the marinade... - 39.0619

GETTING READY 1. Season the plank 2. Preheat the plank to 350 degrees MAKING 3. Place the fish into the preheated plank and bake for 15-20 minutes or till done 4. Prepare the sauce in a large saucepan. 5. Tip the butter into the pan 6. Melt the butter 7. Add... - 39.2161

MAKING 1. Sprinkle fish fillets lightly with salt and lime juice. 2. Lightly grease a skillet and place the fish in it. 3. Sprinkle with parsley, tarragon and garlic. 4. Simmer adding wine for 12 to 15 minutes until fish flake easily and look milky white, not... - 44.355

Sprinkle fish with salt and pepper. Place fillets on broiler pan and broil 4" from flame for about 10 minutes. Mix mayonnaise, cheese, and cayenne together. Beat egg white until stiff and fold into cheese mixture. Spread cheese mixture on fish and return to... - 29.3149

Thaw fillets, if frozen. Sprinkle each fillet with salt and pepper. Combine chopped egg, parsley, mayonnaise and mustard. Spoon 3 to 4 tbs of the egg mixture atop each fillet. Roll up length wise. If necessary, secure with wooden picks. Combine broccoli and... - 42.4424

Mix together Butter Buds with flour until paste is formed. Stir until it boils. Add lite salt. Stir in the sherry, skim milk and the beaten Egg Beater; cook one minute. A few grains of cayenne may be added. Add the imitation crabmeat and cook until heated... - 39.0552

1. Preheat the oven to 350°F. In a 9- or 10-inch skillet with an ovenproof handle, melt the butter over moderate heat. Add the ginger, yellow onion, green onions, garlic, and curry powder, and cook uncovered, for 5 minutes. Remove the skillet from the... - 31.5969

1. Place the almonds in a large nonstick skillet over medium-low heat. Cook, stirring occasionally, until golden and fragrant, about 4 minutes. Transfer to a small bowl. 2. Sprinkle the fillets with the salt and pepper. Spray the same skillet with nonstick... - 24.1215

GETTING READY 1) Preheat the oven at 450 degrees. MAKING 2) In a bowl,mix sugar, cornmeal mix, egg and buttermilk. 3) Put cottage cheese in the bowl and stir. 4) Take a 10 inch skillet and put the prepared batter into it. 5) Keep the skillet for baking for... - 46.5546

GETTING READY 1) Preheat oven to 400° F. MAKING 2) FOR THE CHICK PEA RELISH: Take a small bowl and combine onion, tomato, jalapeno pepper, vinegar and garlic in it. Add chick peas and mix well. Set aside. 3) FOR THE FLOUNDER FILLETS: Take a small saucepan... - 45.3751

Thaw frozen fillets. Cook spinach according to package directions; drain thoroughly. Spread spinach in 1-quart casserole. Cut fillets into 4 portions; season with salt and pepper. Spread half the cheese atop fillets. Roll up each fillet and place on top of... - 42.3369

Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the wine for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thym - 24.0009

MAKING 1. Fill a large stock pot or heavy bottomed saucepan, half with water and add ½ tsp salt. 2. Throw in onion and lemon slices, bay leaf and peppercorns. 3. Add white wine. 4. Place the pan on a medium high flame and bring liquid to a boil. 5. Lower... - 45.8219

Use 1 tablespoon of the butter to butter an oval or oblong baking dish (about 11 x 14 inches) or a fish poacher, which usually measures 12 x 16 inches, and a piece of paper cut to fit. Place shallots on bottom and arrange fillets on top. Barely cover with dry... - 46.5495

1. Preheat the oven to 375°. Cut a sheet of wax paper to fit into an 11 x 7-inch baking dish and butter lightly. 2. Place the onion, carrot, thyme, dill, fennel seeds, and bay leaf in the prepared baking dish. Top with the fillets. Add the wine, 1/2 cup of... - 36.632

GETTING READY 1 Clean the fish heads and bones thoroughly, removing the gills (if present) and any traces of blood or organs. Split the heads if large. Place the heads and bones in a nonalu-minum stockpot. MAKING 2 Trim green tops and roots from the green... - 44.4003

These Spinach Stuffed Fish Fillets perfectly satiate a famished soul when eate nwith a bowl of warm rice for a meal. Don't miss out on these sole or flounder fillets topped with a fliing bread and spinach mixture seasoned with paprika for your next meal.... - 37.2351

–  Preheat oven to 375 °F (190 °C). –  In a bowl, combine all stuffing ingredients and let stand for at least 1 hour. –  Roll out puff pastry and cut into 8 identical fish shapes. –  Place 1 halibut fillet in middle of pastry and spoon stuffing... - 36.8341

In skillet, place sole on bottom; top with mushrooms, onion, and parsley. Add wine. Cover; cook over low heat 10 minutes. Carefully transfer fish and garnish to oven-proof platter. Stir soup into 1/4 cup of the remaining liquid; heat. Fold in whipped... - 30.6578

Thaw fish, if frozen. Cut fresh asparagus into about 6-inch lengths. In a covered saucepan cook cut fresh asparagus in a small amount of boiling, lightly salted water for 8 to 10 minutes or till almost tender. Drain asparagus well. Sprinkle fish with a little... - 40.8216

GETTING READY 1) Cook lasanga noodles, drain, and keep aside. 2) Preheat oven to 350 degree. 3) Wash flounder and scallops, pat dry, and cut flounder in 1/2 inch cubes. MAKING 4) Take a skillet, melt margarine, and saute onion until tender. 5) Add in cream... - 40.8767

In a large saucepan of boiling water boil the lentils for 15 to 20 minutes, or until they are just tender, drain them in a sieve, and rinse them briefly under cold water. Drain the lentils well and in a bowl toss them with the bell pepper, the onion, the - 26.0831

GETTING READY 1. In a large pan, place the fish fillets 2. Pour over the wine, onions, shallot, and mushrooms 3. Cook on low for 10 minutes 4. Remove fish and set aside till required MAKING 5. In a separate dish, mix the hollandaise sauce, the wine, cream,... - 43.5046

1. Combine onions, parsley, bay leaves, garlic, tomatoes, wine, clam juice, water, basil, thyme in 6-quart Low Pressure Cooker/Fryer; season with salt, pepper to taste; clamp on cover; bring up pressure on setting #9 (high heat); reduce to setting #2 (low... - 34.1441

Fillet Of Sole Marguery A La Diamond Jim is a fish and seafood recipe. Prepared in fish stock and topped with oyster and shirmp; the fillet of sole marguery is served with a sauce of pan gravy prepared with wine and butter. - 44.8036

In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish. Pat the fish dry and season it with salt and pepper. Have ready in separate shallow dishes - 28.0399

Combine all ingredients and simmer, covered, for about 30 minutes. Strain and season to taste. Makes about 2 cups. Note: If fish trimmings (heads, bones, and tails) are used, discard. If fillets are used, the fish may be eaten in patties, fritters, or... - 29.0006

Break the bones into pieces and put them into a pan with all the other ingredients. Partly cover the pan and simmer the stock for 20 minutes. Pour the stock through a sieve. Cool the stock and then keep in the refrigerator until it is needed. - 28.6074

Cut tails from each lobster; cut in halves lengthwise. Cut large claws from body. Remove and discard antennae and split body sections lengthwise, removing and discarding stomachs and intestines. Reserve lobster. In a large saucepot heat olive oil until... - 42.0665

In a stockpot, saute" onion and garlic in olive oil until golden. Add tomatoes, flounder, crab meat, clams, shrimp, bouillon granules and bay leaf. Simmer 15 to 20 minutes. Add pimiento, Tabasco sauce, parsley, thyme, saffron and wine. Turn heat to low,... - 39.6089

Place fillets in buttered baking dish, sprinkle with salt and paprika and add wine. Cover with buttered paper and bake in moderate oven (350°F.) 15 minutes. Combine fish stock, shell of lobster and 6 clams. Simmer until liquid is reduced to 1 cup. Blend... - 44.2283

1. Place fillets in buttered baking dish, sprinkle with salt and paprika and add wine. 2. Cover loosely with foil and bake at 350°F. 15 minutes. 3. Combine fish stock, cracked shell of lobster and 6 clams. Simmer until liquid is reduced to 1 cup. 4. Blend... - 37.7243

Mix all well and chill Roll the fillets like a small jelly roll. Put into your frying pan the following: 1 inch of soup stock, wine, the lemon juice, and vinegar (to help keep the fish firm). Bring the stock to a boil, turn to a light simmer, add the fish... - 37.9364

MAKING 1) Combine together the tomato, oil, parsley and rosemary in a small mixing bowl. Mix well and set the mixture aside. 2) Arrange the fish fillet in a 1-quart microwavable shallow casserole. Set the casserole aside. 3) In a small bowl or cup, combine... - 38.2895

Preheat oven to 350° F. Spread 2 tablespoons butter or margarine on bottom of 9x 13-inch glass baking dish. Season fish with paprika, salt and pepper and place in single layer in dish. Arrange carrots, potatoes and onions around outer edge. Combine tomatoes... - 29.8216

Preheat oven to 350° F. Wash fillets in a mixture of water and lemon juice and dry. Place in a covered glass baking dish. Melt butter in a pan over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon seasoned salt. Cook for 2 minutes. Stir in water and... - 41.6091

MAKING 1. Cut fish into bite sized pieces, skin them and shell prawns. 2. In chafing dish over direct flame fry garlic in a little hot oil such that softened, cook fish fillets, such that lightly tinted and drain. 3. From the pan pour off any oil left, add... - 41.1349

MAKING 1)Rinse mushrooms and then later slice it. 2)Mince shallot and parsley. 3)In a heavy skillet place mushrooms, shallot, parsley, wine and butter and cover it. 4) Add small fillets of fish in the skillet, placing flesh sides up. 5)Sprinkle with salt and... - 42.268

1. Skin tomatoes by plunging them into a large saucepan of boiling water for 30 seconds and then into cold water to chill. The skins will slip off easily. Cut the tomatoes in half; scoop them out. Place in 9-inch flameproof dish with 1 tablespoon of the... - 34.7773

GETTING READY 1) Blend the onion soup mix with water, wine and lemon juice. MAKING 2) In a large pan, heat the oil. ... - 45.536

Fishwife's Stew is an irresistible recipe. The Fishwife's Stew is something you would never want to miss out on! - 37.3184

In a heavy skillet, heat 3 tablespoons of the oil. Saute^ fillets 5 minutes on each side or until fish flakes easily when tested with a fork. Drain on paper toweling. Arrange fish on a serving plate. In the skillet, heat remaining oil. Add garlic and ginger;... - 38.158

MAKING 1. Heat 3 tbsp oil in a heavy skillet, add fillets and sauté for 10 minutes, turning halfway through, till they can be easily flaked off. Drain on paper towels and transfer to a serving plate. 2. Heat rest of the oil, stir fry ginger and garlic for... - 36.7929

1. On sheet of wax paper combine cornmeal and lemon peel. Dredge fish in cornmeal mixture, coating both sides and using all of mixture. 2. In 10-inch nonstick skillet heat oil; add fish to skillet and cook until lightly browned and fish flakes easily when... - 29.7952

GETTING READY 1) On a large platter or tray, marinate the fish with the vinegar and refrigerate, covered. MAKING 2) In the meantime, in a large nonstick skillet, over moderate heat, heat half of the oil for the stuffing. 3) Sauté half of the garlic in it... - 42.0533

1. In a Dutch oven, bring 2 inches of water to a boil. Add the scallions, sliced ginger, and 2 tablespoons of the sherry. 2. Meanwhile, in a small bowl, combine the chicken broth, vinegar, soy sauce, sugar, and remaining 1 tablespoon sherry. 3. Add the fish... - 38.3414

Thaw fish, if frozen. Cut each fillet in half crosswise. Place half of the pieces in greased 13x9x2-inch baking pan. In large covered saucepan simmer fresh spinach in a small amount of water for 3 to 5 minutes or just till tender. Drain; chop spinach. Combine... - 37.5663

Thaw fish, if frozen. Cut fresh asparagus into about 6-inch lengths. In covered saucepan cook fresh asparagus in small amount of boiling salted water for 8 to 10 minutes or till almost tender. Drain. Dot fillets with butter or margarine; sprinkle with a... - 40.8354

1. Combine chicken broth, water, salt, pepper, bouquet garni and the grapes in a large skillet; bring to boiling. 2. Separate the fillets; place in pan; cover. Simmer 5 to 8 minutes. 3. Lift the fillets from liquid with a pancake turner; place in a shallow... - 36.5552

Divide the fish into 8 portions and place each in a buttered individual baking dish. Add salt and freshly ground pepper to taste. Brush each portion with melted butter and top with a tablespoon or so of coarsely chopped filberts. Sprinkle with a bit of fresh... - 41.6886

In medium skillet over low heat, in butter, saute garlic, parsley and onion 5 minutes or until onion is soft but not brown. In large saucepan, heat wine; add tomato sauce, onion mixture, fish and shrimp, 1/2 cup water, salt, pepper. Simmer, covered, 10... - 39.0865

Skin fish fillets and cut into bite sized pieces. Shell prawns. Fry garlic in hot oil, in a chafing dish over a direct flame, until softened. Add fish pieces, cook until lightly tinted, remove from pan. Pour off any oil left in pan, add tomatoes, salt and... - 39.8565

Put the mussels into a large frying pan. Pour in the court bouillon and bring to a boil, shaking the pan occasionally. Cover the pan and cook for 5 minutes. Lift out the mussels, discarding any that have not opened, and keep warm. Strain and reserve the... - 42.9016

Chop the onion or shallot very finely and sprinkle over the bottom of a buttered shallow heatproof dish. Lay the fish fillets skinned-side down on top. Season, and pour in the wine and water. Cover lightly with buttered greaseproof paper. Cook towards top of... - 45.9914

GETTING READY 1. Preheat the oven to 450°F. 2. Cut out four 12-inch square pieces of parchment paper or aluminum foil. 3. Fold each square in half and cut out a half-heart shape on the fold. Use a vegetable peeler to peel 1/2-inch strips lemon zest then... - 38.8109

MAKING 1) In a large saucepan, heat oil and saute onions, garlic, bell pepper and celery till they turn soft and are lightly cooked. 2) Add in seafood mix, tomato soup, chowder soup, water, wine, 2 tablespoons of parsley, salt and pepper. 3) Mix the above... - 40.2221

GETTING READY 1. In a skillet place the fish ( sole) in the bottom section and top it with parsley, onion and mushroom. 2. Pour in wine. MAKING 3. Place the skillet in your cooking range and cook it over low heat for 10 minutes, keeping it covered. 4.... - 42.233

GETTING READY 1. Preheat the oven to 350° F 2. Brush a baking pan with olive oil MAKING 3. Sprinkle fish with salt, pepper and lemon juice, then place a layer of onions and a layer of tomatoes on the bottom of pan 4. Place fish on top, layer with remaining... - 42.4396

GETTING READY 1. Preheat oven to 350*F. 2. Dry fillets after washing it thoroughly, in a mixture containing water and lemon juice. 3. Place the pieces in a covered glass baking dish. MAKING 4. Take a pan, and melt butter over medium heat. 5. Add mushroom to... - 43.8775

GETTING READY 1) Wash, clean and prepare the fish. 2) Cut the fish into 2 inch pieces. MAKING 3) In a large pan, heat oil, and saute garlic and paprika for half a minute. 4) Stir in marjoram or thyme, tomato puree, wine and pepper. 5) Allow to simmer for 2... - 43.2796

1. Thaw the fillets. Pour mushrooms, with liquid, into a shallow, 6-cup, flameproof dish. Sprinkle with the onion. Place the fillets over the mushrooms, folding to fit. Pour the wine over fish; sprinkle with salt, pepper and parsley flakes. 2. Bake in very... - 30.2849

GETTING READY 1. Preheat the oven at 400°. MAKING 2. Grease a 13- x 9- x 2-inch baking dish, place fillets in it, brush with butter and sprinkle with pepper. 3. Bake uncovered in the preheated oven for 12 to 15 minutes until fish flakes easily when tested... - 44.3414

MAKING 1) Take a large skillet and heat oil in it. Saute onion and garlic, over medium-high heat, for about 5 minutes or until soft. 2) Stir in wine, tomatoes with their liquid, basil, oregano, black pepper, salt, green chili peppers and liquid red pepper... - 44.317

GETTING READY 1) In a small saucepan, add 1/4 cup water. Bring to boil. Add in 1/2 packet of frozen peas. Cook for 2 minutes. Drain and chill. Wrap the remaining packet and freeze. 2) Using a paring knife, slice around the bottom of the ice-cream box. Let... - 41.5181

Preheat oven to 375° F. Lightly spray a baking dish with vegetable oil. Rinse fish and pat dry. Sprinkle fish on all sides with pepper. Set aside. In a small bowl, mix pickles or relish with curry powder. Set aside. In a heavy nonstick skillet over... - 40.7299

1. Preheat the oven to 425°. Using a diagonal lengthwise cut, divide each fillet in half to make one thick fillet and one thin one. 2. Cut out four 12 x 18-inch pieces of parchment paper or foil. Lightly butter each piece. 3. In the center of each piece of... - 32.37

MAKING 1) In a 6 quarts pressure cooker, bring 2 1/2 quarts (2 1/2 liters) of cold water to a rapid boil. 2) Add the fish and rest of the ingredients except salt. 3) Stir well, taste the bouillon and add the salt to taste. 4) Place the lid, bring up the... - 39.7122

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size portions. In a covered medium saucepan cook carrots in a small amount of boiling water for 2 minutes. Add zucchini and cook about 2 minutes more or until vegetables are... - 44.4761

GETTING READY 1) On a paper plate or a sheet of wax paper, dredge the fillets in flour. Lightly coat both the sides and reserve the remaining flour. 2) Use non-stick cooking spray to spray a 10-inch non-stick skillet. MAKING 3) Add oil to the prepared... - 46.2304

MAKING 1. In a large enamelled or stainless steel saucepan, put the fish heads, bones and trimmings with the water and wine. 2. Bring it to a boil over high heat, skimming all the foam from the top. 3. Add onions, celery tops, parsley sprigs, bay leaf and... - 44.9332

GETTING READY 1. Cover bulgur with water and soak for 30 minutes. 2. Drain a handful at a time, thoroughly squeeze out all liquid. 3. Place bulgur, onion and salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down... - 45.7784

GETTING READY 1) With boiling water, cover the mushrooms and allow them to soak for about 30 minutes. 2) From the ham or prosciutto, trim the fat. Mince the fat and reserve about 1 tablespoon of it. Cut the ham into squares measuring about an inch. 3) Wash... - 46.527

To Prepare Filling: Rehydrate tomatoes by placing in a l-cup glass measure. Cover with water and microwave, uncovered, on high (100%) for 2 to 3 minutes, or until very soft. Cool slightly, remove to cutting board, and chop into small pieces. Meanwhile, in a... - 41.1441