The Butcher's Choice of Nevada

Basic Cooking Methods for Fish

Baking - to keep moist, brush with seasoned and melted butter, sauce or topping. Bake in 350 degrees oven until fish flakes easily with fork and is still moist

Broiling - Fish should be at least 1 inch thick; place fish 3-4 inches from heat and broil until fish flakes easily. Baste often with melted butter, oil or basting sauce to keep moist.

Charcoal Grilling - Fish should be at least 1 inch thick; place about 4 inches from moderately hot coal. Baste often to keep moist. Fish should flake easily when done.

Frying - fry with oil at about 350 degrees F. Best for fillets in flour, fry until brown (1-3 minutes per side). Remove and serve hot.

Planking - oil plank or board carefully and heat slowly in oven. Arrange fish on warmed plank, brush with butter and bake in 350 degree F oven until fish flakes easily.

Poaching - Place a single layer of fish in a shallow pan such as a frying pan. Barely cover fish with liquid (lightly salted water or milk). Bring liquid to a boil, reduce heat and simmer until fish flakes easily; about 5-10 minutes.

Steaming - Use a deep pot with a wire rack that will hold fish above 2 inches of liquid (can be seasoned). Bring water to a rapid boil. Place fish on rack. Cover pot lightly and steam for 5-10 minutes.

Fresh Cod with Drawn Butter - Makes 4 servings (Poor Man's lobster)

1 1/2 lbs. cod fillets1/4 cup lemon juice
1 teaspoon salt
Bay leaf
2 sliced onions
2 peppercorns

In a large skillet bring 1 1/2 inches water to a boil. Gently lower fillets into water, arranging in a single layer. Add remaining ingredients. Cover and simmer until fish flakes easily, about 3-5 minutes. Remove fish to heated platter. Garnish with lemon slices and serve with drawn butter.

Drawn butter: Melt 1 cup butter, skimming froth off top. Pour clear butter into serving dish. Discard sediment remaining in bottom.

Marinated Baked Fish - Makes 4 Servings

1 lb. fish fillets
1/2 cup grated parmesan cheese
1 cup French dressing
1 can French fried onion rings

Marinade fillets in French dressing for 10 minutes on each side. Coat both sides of fillets with parmesan cheese and place in lightly greased baking dish. Top with fried onion rings. Bake at 350 degrees F for 20-25 minutes or until fish flakes easily.

Baked Filets of Sole in Wine

1 /12 lbs fillets of sol or other fish
1 cup dry white wine
2 tablespoons dry sherry

Preheat oven to 350 degrees F. place in a greased ovenproof dish. If the fillets are large they may be cut in half. Pour over them; 1 cup dry white wine, (2 tablespoons dry sherry). Bake until fish flakes easily. Do not serve covered with liquid from the dish, which you may reduce slightly. Garnish with; lemon wedges and sautéed mushroom caps.

Scallops New England - Makes 6 Servings

5 tablespoons butter or margarine
5 tablespoons minced raw spinach
2 tablespoons minced onion
2 tablespoons minced lettuce
2 tablespoons finely chopped celery
3 tablespoons fine, dry bread crumbs
1/4 teaspoon herb-blend for fish
Few grains pepper
1/2 teaspoon salt
3 tablespoons butter
36 sea scallops (about 2-2 1/2 lbs)

Melt 5 tablespoons butter, add all remaining ingredients except scallops. Mix well, heat gently do not let butter brown. Place scallops on foil lined broiler plan; dot with 3 tablespoons of butter; broil until lightly browned (6-10 minutes). Place 6 scallops in each of 6 scallop shells or individual ramekins. Scatter spinach mixture over all, broil until thoroughly heated. Serve at once.

Sweet-N-Sour Shrimp - Makes 5-6 Servings

1 1/4 lbs peeled and deveined shrimp, thawed and rinsed
Vegetable oil
2 eggs beaten
1/2 cup flour
1 green pepper, cut into thin strips
1 can (15 oz.) pineapple
1/2 cup vinegar
2/3 cup sugar
1/2 cup water blended with 1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 tablespoon soy sauce

In medium-size skillet, heat 1 1/2 - 2 inches of oil to 375 degrees F, meanwhile, blend eggs with flour for batter. Add shrimp and toss to coat evenly. Fry in vegetable oil until golden brown on all sides. Remove to heated platter. Pour off all but 2 tablespoons oil. Sautee green pepper just until translucent but not limp. Add pineapple with juice, vinegar, sugar, cornstarch paste, salt and soy sauce. Cook 6-7 minutes, stirring constantly. Stir in shrimp. Serve over rice.

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