ADVENTURES IN COOKING : 93

TO SKIN A FISH

Remove fins, cut off a strip of skin along the backbone, cut skin around
gills. Pull off skin with fingers. If the flesh is soft, work slowly and follow
skin closely with a knife to avoid tearing the flesh.

BAKED FILLETS

1 Ib. fillets 4 cup butter, melted

1 cup stuffing
Wipe with damp cloth. Place in well greased baking dish. Sprinkle with
salt. Cover with 1 cup bread stuffing, then pour melted butter over pre-
pared fillets. Bake in very hot oven (500° to 550°) for 10 minutes. Garnish
with lemon slices and fresh parsley. Serve hot. Very good.

BAKED FILLETS OF HALIBUT ON RICE

Cut halibut into small fillets. Sprinkle with salt and pepper. Put in
shallow pan. Cover with buttered paper. Bake in hot oven 400 deg. F for
12 minutes. Arrange on a rice border. Garnish with parsley. Serve with
a white sauce.

BAKED HALIBUT STEAK

2 lbs. halibut steak butter or other fat

1 cup milk salt and pepper
Rub steaks with butter or fat. Lay steaks in baking pan and pour milk
over them. Baste stew while cooking, until milk is used up. Serve with
mushroom sauce. |

Courtesy Nelson Bros.

CURRIED TUNA ON RICE

1 7-ounce can tuna 4 cup diced green pepper

1 10-ounce mushroom soup 1 teaspoon curry

4 cup diced celery
Remove tuna fish from oil and flake. Place all ingredients in top of
double boiler and cook about 20 minutes or until celery and green pepper
are tender. Serve on hot fluffy rice.
Yield: 6 servings.

Oa ni Pt ge Rte Os eg. inter tity tng