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["RED SNAPPER DINNER","40 MINUTES",4,220,"2","1","1","3","1","1/4","2","1/2","1",null,"TBS.",null,null,null,null,"CUP","TBS.","TSP.","2 1/2 POUND",null,"OLIVE OIL","ONION, DICED","MINCED GARLIC CLOVE","DICED TOMATOES","JALAPENO PEPPER, MINCED","PITTED GREEN OLIVES, MINCED","CAPERS","SALT","RED SNAPPER",null,"HEAT OLIVE OIL IN SKILLET - ADD ONION AND GARLIC, STIR UNTIL LIGHT BROWN.","STIRE IN REMAINING INGREDIENTS EXCEPT FISH. HEAT TO BOIL. REDUCE HEAT AND SIMMER FOR 5 MINUTES.","ADD FISH TO MIXTURE, BRING TO BOIL. REDUCE HEAT, COVER AND SIMMER FOR 5 MINUTES. SERVE.",null,null,null,null,0]
["DOWN HOME CATFISH","2 HOURS",6,205,"6","3/4","2","1/2","1/4","1/4",null,null,null,null,null,"CUP","TBS.","TSP.","TSP.","CUP",null,null,null,null,"CATFISH, HEADS AND TAILS LEFT ON","CORNMEAL","ALL-PURPOSE FLOUR","SALT","PEPPER","MILK","VEGATABLE OIL",null,null,null,"SKIN CATFISH BY CUTTING OFF FINS. MAKE CUT THROUGH SKIN BY HEAD, GRASP SKIN AND PULL TOWARDS TAIL TO REMOVE. CUT OFF HEAD.","COMBINE CORNMEAL, FLOUR, SALT AND PEPPER IN PLASTIC BAG. POUR MILK IN DISH.","DIP FISH, 1 AT A TIME INTO MILK, THEN DROP INTO PLASTIC BAG. SHAKE TO COAT EVENLY. PLACE CATFISH ON WIRE RACK TO DRY FOR 30 MINUTES.","HEAT ABOUT 1/2 OF VEGATABLE OIL IN SKILLET AT 375F. FRY CATFISH, UP TO 3 AT A TIME 8-10 MINUTES, TURNING FISH ONLY ONCE.","REMOVE FISH AND DRAIN ON PAPER TOWELS.",null,null,0]
["NEW ENGLAND BROILED COD","20 MINUTES",4,275,"1/2","1/2","1/4","1/8",null,"4",null,null,null,null,"CUP","TSP.","TSP.","TSP.",null,"SMALL",null,null,null,null,"MAYONNAISE","PREPARED MUSTARD","SEASONED SALT","PEPPER","VEGATABLE OIL","COD STEAKS",null,null,null,null,"PREHEAT BROILER. MIX MAYONNAISE, MUSTARD, SEASONED SALT AND PEPPER IN BOWL AND SET ASIDE.","LIGHTLY BRUSH RACK IN BROILING PAN. PLACE COD ON RACK. BROIL 5 TO 7 MINUTES. REMOVE PAN FROM BROILER.","SPREAD MAYONNAISE MIXTURE ON FISH. RETURN PAN TO BROILER - BROIL 2 MINUTES LONGER AND SERVE.",null,null,null,null,0]
["THE IN-LAWS SWORDFISH STEAKS","30 MINUTES",4,395,"2","6","2","1","3/4","1/2","1/2","1/4",null,null,"3/4 POUND","TBS.","TBS.","TBS.","TSP.","TSP.","TSP.","TSP.",null,null,"SWORDFISH STEAKS","BUTTER","MINCED GREEN ONIONS","LEMON JUICE","SALT","TARRAGON","BASIL","THYME LEAVES",null,null,"PREHEAT BROILER IF REQUIRED.","CUT SWORDFISH IN HALF, CROSSWISE. IN 1 QT. SAUCEPAN COOK ONIONS IN BUTTER FOR 1 MINUTE. REMOVE PAN FROM HEAT.","STIR IN LEMON JUICE, SALT, TARRAGON, BASIL AND THYME.","PLACE FISH ON RACK IN BROILING PAN, BRUSH ALL SIDES WITH BUTTER MIXTURE. BROIL 10-15 MINUTES.","SPOON PAN JUICES OVER FISH AND SERVE.",null,null,0]
["LEMON BUTTER SALMON AND VEGIES","35 MINUTES",4,555,null,"2","1",null,"1","1","2",null,null,null,null,null,null,null,"1 1/2 POUND","TBS.","TBS.",null,null,null,"BUTTER","CARROTS CUT VERY THIN","ZUCCHINI CUT IN SMALL STRIPS","SALT","SALMON FILET","ALL-PURPOSE FLOUR","LEMON JUICE",null,null,null,"HEAT 3 TBS. BUTTER IN SKILLET, COOK CARROTS 3 MINUTES. ADD ZUCCHINI AND 1/4 TSP. SALT. COOK 2 MINUTES. REMOVE VEGGIES TO PLATE.","CUT SALMON INTO 4 PIECES. COAT SKIN SIDE WITH FLOUR. PLACE SALMON IN SKILLET WITH 3 MORE TBS. BUTTER SKIN SIDE DOWN.","SPRINKLE FISH WITH LEMON JUICE AND 1/2 TSP. SALT. COVER AND COOK 8 TO 10 MINUTES. ARRANGE FISH ON PLATE WITH VEGGIES.",null,null,null,null,0]
["ITALIAN FISH FILLETS","40 MINUTES",4,350,null,"1","1","1","1/3","1/2","2","1/2","1/2","1/2",null,"SMALL","16 OZ. PKGE.",null,"CUP","TSP.","TBS.","15 OZ. JAR","TSP.","8 OZ. PKGE.","VEGATABLE OIL","ONION, SLICED","FISH, FLOUNDER OR COD","EGG","DRIED BREAD CRUMBS","SALT","WATER","SPAGETTI SAUCE","SUGAR","SLICED MOZZARELLA CHEESE","COOK ONION IN SKILLET WITH 2 TBS. VEGATABLE OIL. REMOVE AND SET ASIDE.","SLIGHTLY THAW FISH. BEAT EGG IN BOWL. MIX CRUMBS AND SALT AND PLACE ON WAX PAPER.","CUT FISH INTO 4 PIECES. DIP IN EGG, THEN COAT WITH CRUMBS.","COOK FISH 10 MINUTES IN SKILLET, ADD MORE OIL IF NEEDED. RETURN ONION TO SKILLET. STIR IN SPAGETTI SAUCE, WATER AND SUGAR.","BRING TO A BOIL, REDUCE HEAT AND SIMMER 5 MINUTES. TOP FISH WITH CHEESE SLICES AND COOK 1 MINUTE LONGER.",null,null,0]
["FISH AU GRATIN","45 MINUTES",4,400,"1","4","1","1/3","1/4","1 1/2","1",null,null,null,"16 OZ. PKGE.","TBS.",null,"CUP","TSP.","CUPS","4 OZ. PKGE.",null,null,null,"FROZEN FISH - COD, FLOUNDER, HADDOCK, ETC.","BUTTER","THINLY SLICED GREEN ONION","ALL-PURPOSE FLOUR","PEPPER","MILK","SHREDDED CHEDDAR CHEESE",null,null,null,"THAW FISH. PREHEAT OVEN TO 425F. CUT FISH INTO 4 PIECES. PLACE ON 10X6 BAKING DISH. BAKE 25 MINUTES.","MELT BUTTER IN SKILLET. ADD ONION AND COOK UNTIL TENDER. STIR IN FLOUR AND PEPPER. SLOWLY STIR IN MILK UNTIL MIXTURE IS THICKENED.","REMOVE FROM HEAT. STIR ALL BUT 2 TBS. CHEESE INTO MIXTURE. SPOON CHEESE SAUCE OVER FISH. SPRINKLE FISH WITH EXTRA CHEESE.","BAKE 3-5 MINUTES OR UNTIL CHEESE MELTS.",null,null,null,0]
["FISH CAKES","1 HOUR",4,245,null,"1","2","1/2","1/2","1/8","1","1/3","1","1",null,"POUND","TSP.","TSP.","TSP.","TSP.",null,"CUP","TBS.","TBS.","INSTANT MASHED POTATOES","FRESH OR FROZEN FISH","GRATED ONIONS","SALT","HOT PEPPER SAUCE","DILL WEED","EGG","DRIED BREAD CRUMBS","VEGATABLE OIL","BUTTER","PREPARE 1 CUP OF MASHED POTATOES PER LABEL. COVER AND REFRIGERATE 30 MINUTES.","FINELY CHOP FISH IN FOOD PROCESSOR. STIR FISH, ONION, SALT, HOT PEPPER, DILL WEED AND POTATOES UNTIL BLENDED IN BOWL.","SHAPE MIXTURE WITH HANDS INTO 4 THREE INCH ROUND CAKES.","BEAT EGG WITH FORK IN BOWL. MEASURE BREAD CRUMBS ONTO WAX PAPER. DIP CAKES ONE AT A TIME INTO EGG AND THEN COAT IN CRUMBS.","PLACE OIL AND BUTTER IN SKILLET AND HEAT. PLACE CAKES IN SKILLET AND COOK UNTIL BOTH SIDES ARE BROWNED, ABOUT 8 MINUTES.",null,null,0]