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1. ORANGE CRAB COCKTAIL   
leaf lettuce crab-flavored fish pieces, cut in bite sizes, or 1 (6 oz.) can crabmeat, drained and cut into bite-sizes mandarin orange sections (water packed), chilled and drained plain low-fat yogurt cocktail sauce
2. SHRIMP AND SPICY CRANBERRY DIP   
If using shrimp: Bring 4 cups hot water to boiling, then add shrimp and bring to boiling again. Reduce heat, cover and simmer for 1 to 3 minutes until shrimp turn pink; drain. Place shrimp
3. OVEN FRIED FISH   
egg whites fish loaf French bread (without egg yolks) Parmesan cheese Vegex parsley flakes
4. BAKED FISH WITH APRICOT SAUCE   
If using frozen fish, thaw. Cut into 6 equal portions and arrange in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle fish with garlic salt; set aside. Apricot Sauce: Drain apricots, re
5. BAKED FISH WITH DILL FLAVOR   
Preheat oven to 350~. Place the fish in a baking dish and sprinkle with tomatoes, onion, dill, salt and pepper. Cover with foil and bake for 10 to 15 minutes or until the fish is tender and fl
6. BAKED FISH WITH PAPAYA SALSA   
Preheat the oven to 350~. Place the fish in a baking dish. Spread the salsa on top. Cover with foil and bake for 10 minutes. Remove the foil and continue to bake for 5 to 10 minutes longer or
7. FRIED FISH   
Rinse fish and pat dry. In shallow pan combine buttermilk, mustard and pepper. Place bread crumbs on sheet of waxed paper. Dip fish in buttermilk mixture and coat with bread crumbs. Lightly s
8. FISH-VEGETABLE CHOWDER   
Cube, cook and drain carrots, potatoes, onion and celery. Blend together the butter and flour. Make a thin sauce by adding butter mixture to milk and bringing to a boil. Remove from heat. Stir
9. LOW CHOLESTEROL MARINADE FOR FISH   
Combine the wine, corn oil, garlic powder, parsley, pepper and Tabasco sauce. Pour over fish in oven pan. Top with the olives, mushrooms and pimientos. Let stand in refrigerator for 1 to 2 ho
10. "FINTASTIC" NACHOS   
Rinse fish (if fresh); remove any bones and mince. Place enough vegetable oil to cover bottom of skillet or electric frying pan. Add fish and cook until opaque. Add extra oil if fish sticks t
11. CAJUN BLACKENED FISH   
Spread melted margarine over fillets. Combine all spices and mix well. Rub spices into fish. Heat cast-iron skillet until very hot; watch carefully. Cook fillets for about 3 minutes on each
12. CREOLE FISH ORLEANS   
In large skillet, melt Promise; sauté onion, celery and garlic 3 minutes. Stir in tomatoes, bay leaf, Worcestershire sauce, salt and hot pepper sauce. Simmer 15 minutes or until thickened. Ad
13. FISH AND CHIPS     
Cut fillets into pieces, about 3 x 1 1/2-inches. Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whit
14. BANANA YELLOWTAIL   
Dredge fillets with flour and place in buttered baking pan. Mix butter and wine together and pour over fish. Place bananas on top of fish. Bake at 350~ for 20 minutes. Baste. Brush each bana
15. HERBED FISH AND TOMATO STEW   
Wipe fish with a damp cloth. Cut into serving pieces. Sprinkle both sides with salt and pepper. In a deep frying pan or Dutch oven, cook onions in butter over medium heat until soft and bright


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