1 lb halibut fillets, cut into 1-in. cubes
Salted water
1/2 cup mayonnaise
1 T lemon juice
4 t grated orange rind
2 t sugar
1 cup celery, thinly sliced
1 cup fresh orange sections (peeled) or mandarin oranges
1/2 cup sliced ripe olives
1/4 cup sliced green onions with tops
1/4 cup shredded coconut (optional)
Lettuce or 2-3 whole pineapples, cut in half lengthwise and hollowed out

Simmer fish cubes in salted water about 5 minutes, until fish flakes. Drain in colander and chill. Mix next 4 ingredients and chill. When fish is cold, toss with the next 5 ingredients, add the chilled mayonnaise mixture and mix lightly. Serve on a bed of lettuce or in pineapple boats.

Serves 4-6 as an appetizer or salad.

1 1/2 lbs halibut steaks, skinned and cut into 1-inch cubes
2 T soy sauce
Avocado Dip (recipe follows)
West Coast Dip (recipe follows)
Vegetable oil
6 T whipping cream
1/2 cup flour
Assorted raw vegetables
Chilled cooked shrimp or crab meat

Avocado Dip

1 large avocado, peeled and cut up
2 medium tomatoes, peeled, seeded and chopped
1/2 green pepper, seeded and chopped
4 oz cream cheese, softened
2 cloves garlic, cut up
1 t tomato paste
1 t salt
Dash cayenne pepper
Parsley sprig

West Coast Dip

1/2 cup sour cream
1/4 cup mayonnaise
3 T minced mango chutney
2 T lime juice
2 T whipping cream
Lime twist or thin slice

Toss cubed fish with soy sauce; cover and refrigerate, stirring occasionally for 1 hour. Prepare the dips and set aside. In a large skillet, heat 2 inches of oil to 375*F. Drain fish and pat dry with paper towels. Dip the fish into cream, then flour, and fry by thirds until golden, about 2 minutes on each side. Drain on paper towels. Arrange the fish on a serving platter with the raw vegetables and shrimp or crab meat; serve with the dips.

Serves 8-10.

Avocado Dip

Place all ingredients except parsley in blender or food processor and blend until smooth. Place in serving bowl and garnish with a sprig of parsley.

Makes 2 cups.

West Coast Dip

Combine all ingredients except lime in a small bowl and mix well. Garnish with a lime twist or thin lime slice.

Makes 1 cup.

4 halibut steaks, 1/2 lb each
1/4 cup chopped onion
4 T butter
1/2 cup sliced or chopped mushrooms
1/2 cup fresh bread crumbs
1/4 cup minced fresh parsley
2 T heavy cream
1/4 t thyme
Salt and freshly ground pepper to taste
1/4 cup melted butter

Dilled Cucumber Sauce
1 cup sour cream
1/4 cup mayonnaise
1 small cucumber, seeded and grated
1 T chopped green onion or chopped chives
1/2 t dried dill
1/2 t salt
1/4 t ground black pepper

Saute onion in butter until transparent. Add mushrooms, bread crumbs, parsley, cream and seasonings and mix well. In a well-oiled baking dish, place one stead, cover with stuffing and top with second steak, securing with toothpicks. Brush top with melted butter and season with additional ground pepper. Bake at 425*F, allowing 9 to 10 minutes per inch at the thickest part of both fillets, basting often with pan juices or with melted butter. Test for doneness with a fork; serve with Dilled Cucumber Sauce.

Serves 4-6.

Dilled Cucumber Sauce
Mix all ingredients well and refrigerate at least 1 hour before serving.

Makes 1 1/2 cups.

4 halibut steaks, 1/2 lb each, 3/4 inch thick
2 cups boiling poaching broth (recipe follows) OR 2 cups boiling water, plus 2 T lemon juice and 1 t salt
2 t cornstarch
1 T sugar
1 cup cold orange juice
2 t grated orange rind
1/2 t grated lemon rind
1 t lemon juice
2 oranges, skinless sections cut in half
1/4 cup raisins, soaked in hot water to soften

Poaching Broth
8 cups water
1 cup dry white wine or dry vermouth
1 large onion, chopped
2 celery ribs with leaves, coarsely chopped
2 carrots, cut in thick slices
1 large leek, sliced, white part only
1/2 t dried tarragon
1 bay leaf
2 large sprigs parsley
6 whole peppercorns
1 or 2 t salt

In a large oiled skillet, place steaks and boiling liquid. Cover and simmer until fish flakes easily, 8 to 10 minutes. Meanwhile, prepare sauce by mixing cornstarch and sugar in small saucepan. Add orange jice and heat slowly, stirring until thickened. Stir in orange and lemon rind, lemon juice, orange sections and raisins. Heat thoroughly. When fish is cooked, transfer carefully to rack to allow fish to drain. Serve on heated platter. Spoon some sauce over each steak and pass the rest.

Serves 4.

Poaching Broth
Combine all ingredients and simmer 1/2 hour. Strain broth into a clean pot. Bring to a boil, add whatever fish is to be poached and cook, timing from when the liquid begins to boil again. Reduce heat and simmer according to thickness of fish, allowing 10 minutes per inch of thickness at the thickest part for fresh fish, and 20 minutes per inch for frozen fish. Strain broth after poaching and freeze.

Makes 2 quarts.

1/3 cup of minced onion
2 Tbsp. olive oil
2 cups bottled clam juice
1 can dry, white wine
2 cups chopped, fresh tomatoes
large carrot
3 stalks of celery
1 clove if garlic
1 Tbsp. brown sugar
1 Tsp. chili powder
1/4 Tsp. salt
1/4 Tsp. dry mustard
1/4 Tsp. paprika
1/4 Tsp. oregano
2 bay leaves
1 lb. of crab meat
1 lb. of shelled, raw shrimp
1 lb, of small, raw Bay scallops
1 pt. of raw, chopped clams
fillets of bass, flounder, snapper or halibut
grated cheese
French bread
green salad and fresh fruit (optional)

For this wonderful ‘one piece’ sea food meal, start by making the sauce.

Brown 1/3 cup of minced onion in 2 Tbsp. olive oil. Add 2 cups of bottled clam juice and 1 can of dry, white wine. Add 2 cups of chopped, fresh tomatoes to the wine. Mince a large carrott, 3 stalks of celery and 1 clove if garlic. Add to this 1 Tbsp. brown sugar, 1 Tsp. chili powder, 1/4 Tsp. each of salt, dry mustard, paprika and oregano, and 2 bay leaves. Add this to the wine; cover the saucepan and simmer over the lowest fire for 1 hour stirring occasionally.

Into a large kettle, put 1 lb. of crab meat, 1 lb. of shelled, raw shrimp, 1 lb, of small, raw Bay scallops and 1 pt. of raw, chopped clams. Pour sauce over the sea food and simmer for 30 minutes. Also use the strained juice from the clams. Broil individual fillets of bass, snapper or halibut; sprinkle with grated cheese and brown for a minute just before taking from broiler. Place a fillet in each shallow casserole or large soup dish. Spoon the sea food sauce generously around it and serve with plenty of crisp, hot French bread. Add a big green salad and a fresh fruit compote. Perfect!

1 lb. of flounder for each serving
salt
pepper
oregano
Sauce
1/2 cup lemon juice
1/4 can olive oil
garlic powder
1/4 cup minced capers
Stuffing
1 lb. of ground, steamed shrimp
1 cup toasted bread crumbs
1 Tbsp. grated onion
1 Tbsp. minced parsley
salt
cayenne

Allow 1 lb. of flounder for each serving. Make 3 or 4 shallow gashes diagonally across top of fish. Sprinkle lightly with salt, pepper and oregano. Put the stuffing into the fish, place on a foil lined, shallow pan and broil 3″ from flame for 15 minutes. Baste fish 3 times during broiling using all of the sauce. Pour pan juices over fish when served.

SAUCE Combine 1/2 cup lemon juice, 1/4 can olive oil, a pinch of garlic powder and 1/4 cup minced capers.

STUFFING Combine 1 lb. of ground, steamed shrimp,
1 cup toasted bread crumbs, 1 Tbsp. grated onion, 1 Tbsp. minced parsley, salt and a dash of cayenne.

Enough for 5 fish.

fish fillet, any kind deboned and skinned (1 pc. per sandwich)
seafood breading
fresh hamburger buns
ranch salad dressing
cheese, sliced
butter
sweet onion, sliced thin
tomato, sliced
lettuce

Bread fish fillets in seafood breading mix. Deep fry fish until golden brown. Melt butter in skillet and saute onion slices until translucent. Lightly toast hamburger buns. Now just put it all together for a mouth watering fish sandwich; i.e. bun, ranch dressing, fish, onion, tomato, cheese, and lettuce.

1 flounder (2 to 3 lbs.) dressed
Salt and pepper
3 strips bacon
3 medium onions, sliced and quartered
6 medium potatoes, peeled and quartered
2 medium carrots, sliced (optional)
1 cup water

Place fish in roasting pan or large casserole. Sprinkle with salt and pepper to taste. Place strips of bacon on top of fish; surround with onions, potatoes and carrots, if desired. Add water. Place lid on roasting pan or cover with foil. Bake at 350* for about 45 minutes or until potatoes are tender.

Serves 6. (Can use mackerel, etc.)

2 large flounder steaks, cut 1/2″ thick (or fish of choice)
1 teaspoon salt
1/2 cup milk
1 1/2 cup crushed cornflakes
2 Tablespoons melted margarine or butter

Dip fish steaks in scalded milk. Coat thoroughly with cornflake crumbs. Place on greased baking sheet. Drizzle with butter or margarine. Bake at 500* 10 to 12 minutes. Serve with lemon wedges.

Serves 4.

Fish
Salt & pepper
Tomatoes, sliced
Mayonnaise
Onions, diced
Bacon

Place fish, skin side down on foil rack. Spread mayonnaise, salt, pepper, and onions down length of fish. Put in cold oven, turn to broil. When preheat light goes off take fish out. Place bacon down length of fish. Put oven on 375* F. until bacon is done – about 30 minutes.