Marinated Fish Fillets

2 pounds fish fillets 1 teaspoon powdered ginger or
¥% cup French dressing tarragon

Cut fish in serving-size pieces. Mix French dressing with season-
ing and pour over fish. Let stand for several hours and then
broil or barbecue the fish. Use the sauce for basting. For broiling,
place 2 to 4 inches from heating unit. Allow 10 minutes cooking
time for each inch thickness of fish. If fish is frozen, place
further from the source of heat and double the cooking time.

Makes 6 servings.

Fish Surprise

1 pound or 2 cups cooked fish 1 tablespoon finely chopped onion
2% cups cooked long grain rice 2 tablespoons melted butter or
2 tablespoons chopped parsley other fat

\% cup soft bread crumbs Y teaspoon salt

1 egg, beaten ¥g teaspoon pepper

2 tablespoons milk

Flake fish. Grease 6 custard cups and line with half the cooked
rice mixed with 1 tablespoon parsley. Combine fish with 1
tablespoon parsley, bread crumbs, egg, milk, onion, fat and
seasonings. Fill custard cups with fish mixture and top with
remaining rice. Place custard cups in a pan with hot water
and bake in a hot oven (450°F.) for 30 minutes. Unmould
and serve with a tomato sauce, if desired.

Makes 6 servings.

Puffy Fish Fillets

1 pound fish fillets 3 tablespoons mayonnaise
14 teaspoon salt 3 tablespoons chopped roasted
1 egg white almonds

Place fillets in greased pan. Sprinkle with salt. Bake in a hot
oven (450°F.). Allow 10 minutes cooking time for each inch
thickness of fish. If fish is frozen, double the cooking time.
Beat egg white until stiff. Fold in mayonnaise and spread mix-
ture on cooked fillets. Top with almonds. Return to oven for
3 minutes or until topping is puffy and golden brown.

Makes 3 to 4 servings.
6