Quick Tips for Fish Dishes

Fish Stew - In a large pot, saute finely chopped onions and green pepper in olive oil. Add diced potatoes and season with a pinch of saffron or fennel seed. Cook until vegetables are tender. Add the cut-up fish and cook just until the fish is done. Serve over rice.

Glazed Fillets - Brush fillets with teriyaki sauce and sprinkle with crushed red pepper flakes and sesame seeds. Drizzle with dark sesame oil and broil just until the fish begins to flake.

Oven-poached Fish - In a shallow baking pan, add enough liquid (wine, water or lemon, lime or orange juice) to cover the bottom. Place fish fillets or steaks in the pan and season with fresh dill or tarragon. Bake, covered at 425 to 450 until done.

Salmon Pasta - Pan-fry salmon fillets with chopped garlic, then toss with pasta and extra virgin olive oil. Sprinkle with fresh dill and serve.







from: Cooking Pleasures, February/March 1999; pg. 65