Slice mushrooms and saute in butter; remove and set aside. Lightly saute onion in covered pan. Once done, add to pot along with water and bring to a boil. Add potato and cook covered until potatoes are done. Chunk cream cheese as well as possible (to aid in melting it) and add with mushrooms and [...]

SAUCE 1/4 c Butter 1/4 c Flour 1 ts Salt 1 c Milk 1 tb Worcestershire sauce 2 Egg yolks Milk drained from fish 1/2 lb Swiss cheese; grated Preheat oven to 350 degrees. Arrange fillets in greased, flat baking dish. Cover with milk. Sprinkle with salt and pepper. Bake about 20 minutes. Remove from [...]

Cut fish into uniform 1 x 2-inch pieces. Dry fish pieces. Put cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry, ginger and pepper in a small bowl. Dip fish first in cornstarch to coat thoroughly, then in egg white mixture. Heat oil in wok or large skillet. When oil is very [...]

Brush fish lightly with oil. In bowl combine remaining ingredients. Place salmon in well-oiled, hinged grill & lay on hot grill. Baste salmon with lemon butter mixture & cook 5 minutes; then turn & continue cooking 5 minutes. Baste with lemon butter several times during cooking.

In a large skillet or saucepan, heat the oil with the garlic, bell pepper, and red pepper flakes over moderate heat. When they sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, parsley, sugar, lemon zest, and bay leaf. Simmer for 7 to 10 minutes, until thick [...]

TEMPERATURE: 365 F. OIL 1. SEPARATE FILLETS CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. 2. USE 3/4 RECIPE TEMPURA BATTER WHEN USING FISH FILLETS EXCEPT FLOUNDER FILLETS. FOR FLOUNDER FILLETS, USE 1 RECIPE(1 GAL). TEMPURA BATTER. DIP FISH INTO BATTER. 3. FRY ABOUT 4 MINUTES, OR UNTIL BROWNED. 4. DRAIN WELL IN BASKET OR [...]

In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices.

Combine all ingredients (except fillets) in blender; blend briefly. Broil fish about 4″ from heat 6-8 minutes per side, depending on thickness. Serve on heated platter; pass Pesto Sauce to spoon over broiled fish.

Beat egg with water. Mix sesame seeds and bread crumbs. Coat fish with flour. Dip fish in egg and water mixture and roll in sesame seeds and bread crumbs. Pan fry in hot oil about ten minutes on each side or until flesh flakes from bones.

1. Place fish in glass bowl. 2. Combine remaining ingredients except oil; pour over fish. 3. Cover and chill for 2 hours, turning occasionally. 4. Reserving marinade, thread fish chunks on skewers. 5. Basting often with marinade, cook over low coals or under a broiler 10 to 15 minutes, or until fish flakes easily.