INGREDIENTS

INSTRUCTIONS

99    
FIRM-FLESHED FISH: Shark, Swordfish, Orange Roughy, Fresh Albacore
Tuna, Sea Bass, Halibut or Mahi Mahi.  WHITE FISH FILLETS: Sole, Cod,
Perch or Red Snapper.  MILD-FLAVORED WHITE FISH: Halibut, Rockfish or
Cod.  FLAT FISH: Catfish, Cod, Flounder, Turbot or Haddock.  OILY FISH:
Salmon, Mackerel, Pollock, Sablefish (black cod), Turbot,  Sturgeon, or
Tuna  FOR CATFISH USE: Cod, Perch, Pollock, Rockfish, Tilefish or
Grouper.  FOR COD USE: Rockfish, Sole, Flounder, Haddock, Lingcod,
Halibut or  Sablefish.  FOR CORBINA USE: Sea Bass, Striped Bass,
Redfish, Sea Trout, Snapper  or Grouper.  FOR FLOUNDER USE: Petrale or
other Soles.  FOR GROUPER USE: Sea Bass or Halibut.  FOR HALIBUT USE:
Grouper, Snapper, Bass, Sole or Fancy Rockfish.  FOR MACKEREL USE:
Tuna, Jack, Bluefish, Butterfish or Herring.  FOR MAHI-MAHI USE:
Swordfish, Halibut, Fresh Tuna or Shark.  FOR ORANGE ROUGHY USE: Sole,
Flounder, Haddock, Halibut or Ocean  Perch.  FOR PERCH USE: Sole, Cod,
Bass or Red Snapper.  FOR REDFISH USE: Striped Bass, White Sea Bass,
Corbina, Sea Trout or  Perch.  FOR RED SNAPPER USE: Black Sea Bass,
Striped Bass or Rockfish.  FOR SABLEFISH USE: Black Cod or Lingcod.
FOR SALMON USE: Steelhead, Red Sockeye, Pink or Chum Salmon, or
Sturgeon.  FOR SEA BASS USE: Striped Bass, Snapper, Redfish or
Blackfish.  FOR SHARK USE: Halibut, Swordfish, Bluefish, Mackerel, Shad
or Tuna.  FOR SOLE USE: Cod, Perch or Red Snapper.  FOR STURGEON USE:
Salmon or Halibut.  FOR TILEFISH USE: Rockfish, Bass, Cod, Haddock or
Sablefish.  FOR FRESH TUNA USE: Swordfish, Shark, Mahi-Mahi.  FOR
TURBOT USE: Sole or Halibut.  Cook all fish to an internal temperature
of 140 degrees F, until it  flakes and loses its translucent (raw)
appearance.  A rule of thumb -  whether you bake, fry, broil or grill
fish -- is to cook it 10  minutes per inch of thickness. For frozen
fish, increase the cooking  time to 20 minutes per inch. Add 5 minutes
to the calculated cooking  time for each inch of thickness if you're
cooking either fresh or  frozen fish in a sauce. Extra time may also be
needed if your fish is  stuffed or cooked with vegetables. If you bake
the fish, use an oven  temperature of 425 to 450 degrees F. You know
its done when the  watery, translucent appearance of the flesh assumes
an opaque cast.  Do not overcook or it will be dry.  Source: Sharon
Maasdam, FoodDay home economist Typos by Dorothy  Flatman 1996  Posted
to MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08,

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”