cooking guide


1/2 lb. skinless haddock, pike or red snapper fillets
1 medium onion
1 cup lime or lemon juice
1/4 cup cooking oil
2 tbsp. capers, drained
2 tsp. sugar
1 to 2 tsp. crushed red pepper
1/4 tsp. salt
1 medium tomato, cut into 8 wedges, seeded then halved crosswise
1 tbsp. snipped cilantro
2 large avocados, halved, seeded, peeled and slicved crosswise

If using fish steaks, remove skin. Cut fish into 1/2-inch pieces. Place raw fish and onion in a plastic bag. Place bag in bowl.

For marinade, combine juice, oil, capers, sugar, red pepper, and salt. Pour over fish and onion. Close bag: marinate in the refrigerator for at least 24 hours or till all fish pieces are opaque, turning bag occasionally.

About 1.5 hours before serving, add tomato and cilantro or parsley to fish mixture in bag. Close bag and turn bag gently to coat mixture with marinade. Refrigerate till serving time.

To serve, arrange the avacado slices around the outer edges of small plates. Using a spoon, spoon the fish mixture into centers. Make 6 appetizer servings.

Pickled Fish

1 to 1.5 lbs. skinless cod, flounder, pike or sole fillets (1/4 to 1/2 in. thick)
3 cups water
1 cup white vinegar
1.5 cups white vinegar
1/4 cup pickling salt
3/4 cup water
1/2 cup sugar
1 tbsp mixed pickling spice
Assorted crackers

Cut fish into 1.5X3/4 in. pieces. In a large mixing bowl combine the 3 cups water, 1 cup white vinegar and pickling salt. Stir until salt dissolves. Stir in fish. Cover and refrigerate for at least 48 hours or till fish pieces are opaque.

Drain fish, discarding the salt liquid. Place fish in a colander and run cold water over it to rinse. Place fish in two 1 pint jars.

In saucepan combine 1.5 cups white vinegar, 3/4 cups water, sugar and pickling spice. Bring to boil, stirring occasionally. Remove from heat and cool slightly. Pour mixture over fish in jars to cover. Wipe jar rims and cover tightly. Refrigerate for 5 days before serving. Can be stored for 3 weeks total.

To serve, drain fish and serve with assorted crackers. Makes 12 to 16 appetizer servings.

Tossed Cusk Salad with
Lemon-Muistard Dressing

1/2 cup mayonnaise or salad dressing
1 tsp finely shredded lemon peel
1 tbsp. lemon juice
2 tsp. Dijon-style mustard
Dash garlic powder
1/4 cup whipping cream
1 lb. chilled cooked cusk, cod, flounder, or orange roughy
4 cups torn Bibb lettuce or Boston lettuce
1 cup torn sorrel or spinach
1 cup cherry tomatoes, halved
1 cup sliced mushrooms
2 tbsp. capers, drained

For the dressing: in a small mixing bowl, stir together the mayonaise or salad dressing, lemon peel, juice, mustard, and garlic. In another small bowl whip cream till soft peaks form. Then fold whipped cream into mayonaise mixture. If necessary, stire in 1 to 2 tbsp. milk to make dressing of desired consistency. Cover and chill dressing while preparing salad.

For the salad, break or cut the fish into large chunks. In a large mixing bowl combine the fish, lettuce, sorrel or spinach, cherry tomatoes, and mushrooms. Toss lightly to mix.

To serve, spoon lettuce mixture onto salad plates. Drizzle with dressing. Sprinkly with capers. Makes 4 servings.

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