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

Skin and bone whiting, scrod and salmon; cut into large pieces. Combine with onion and bay leaf in saucepan. Add water to nearly cover. Simmer until fish flakes easily. Cook potatoes in milk in saucepan until tender. Add salt and pepper. Add fish to saucepan... - 44.3686

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

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

1. Start oven, set at Moderate, 350° F. Rub 6 custard cups, or 1 larger baking dish with margarine or butter. Fill a shallow pan half full of hot water. 2. Put the fish through the food chopper several times, then if necessary force it through a wire sieve... - 28.9668

1. Clean fish, leaving heads and tails on small fish. Cut large fish into 1-inch slices of fillets. 2. Cook plain or dip into milk or egg mixed with tablespoons water; then roll in salted flour, corn meal or fine dry bread crumbs. 3. Place in hot frying pan... - 25.0366

1. Remove head and tail if desired, split and clean. 2. Wipe dry, sprinkle with salt and pepper and place on greased broiler, flesh side up. 3. Place 3 inches from broiler heat; broil 10 minutes. 4. Turn and broil until skin is brown and crisp. 5. Serve... - 22.2931

For filling, cook spinach with the onion according to package directions, then drain well. In a medium mixing bowl combine cooked spinach-onion mixture and egg. Stir in bread crumbs. Measure length of fillets. Cut long fillets or overlap thinner ends of 2... - 31.7019

GETTING READY 1. Rinse the fish parts and trimmings under cold water. 2. Cut them into 3-inch pieces. MAKING 3. In a large stockpot, place the fish parts and trimmings. 4. Cover the fish with the water. 5. Bring the pot to a boil over moderate heat. 6.... - 38.633

–  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

Thaw fish if frozen. Cut and piece fillets together to make eight portions. Sprinkle with salt. Set aside. In a 4-cup glass measure or bowl micro-cook onion in 1 tablespoon buttertill onion is tender, about 1 1/2 minutes. Stir in the salmon, parsley, and... - 42.2158

Before beginning, everything must be cold, so chill the processor bowl and blade, and an extra bowl, and be sure the mousse ingredients are cold. Preheat the oven to 225° F. Lightly butter a 6-inch bat pan, or use a nonstick pan. Put the sole and scallops in... - 38.7813