INGREDIENTS

INSTRUCTIONS

Fish should always be cooked quickly at high temperatures in order to
retain its flavor and keep it moist and juicy.  Cook it only until the
translucent flesh become opaque, and the flesh "flakes" or separates
easily when tested with a fork.  Overcooked fish loses its flavor and
texture.  To estimate the cooking time, use this rule of thumb:
Measure the  thickness of the fish (whether whole, steaks or fillets)
at the  thickest part.  For fresh fish allow 10 minutes cooking time
per inch  thickness; for frozen fish allow 20 minutes per inch.  Typed
in  MMFormat by cjhartlin.msn@attcanada.net  Source: Canadian Living
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr
27, 1999

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