Baked Fish Fillet Supreme

6 fillets whitefish
salt and pepper
6 slices of tomato
6 slices of cheese
1 ounce butter
1 ounce flour
1/2 pint milk
1 tin of mushrooms
2 small onions, chopped
2 tablespoons sherry
parsley, chopped
3 cups cooked rice

Prepare the fillets, removing the skin and small bones. Season with salt and pepper. Roll up, with the outside of the fish on the inside. Arrange the fish, tomatoes and cheese alternately down the center of a shallow Pyrex casserole dish. Set aside. Melt margarine in a pan, then stir in flour and salt. Add milk a little at a time, then mushrooms, onions and sherry. Stir constantly until the mixture boils. Pour over the fish. Bake in 350F oven for 20 minutes until fish is cooked. Garnish with chopped parsley and serve hot with rice.

Savory Whitefish Bake

1 pounds skinless whitefish fillets
2 small onions, thinly sliced
3/4 cup shredded carrot
1 can cream of celery soup
2 tablespoons dry white wine
1 tablespoon lemon juice
1 teaspoon Spice Hunter Fish Seasoning
1/4 cup grated Parmesan cheese
ground nutmeg

Preheat oven to 450F. butter a large, shallow baking pan; arrange fish in single layer in pan, overlapping thin edges. Distribute onion slices over fish; sprinkle evenly with carrot. In a bowl, stir together soup, wine, lemon juice, marjoram, and garlic powder. Pour mixture evenly over fish and vegetables. Sprinkle with Parmesan cheese and lightly dust with nutmeg. Bake, uncovered, until fish flakes readily when prodded in thickest portion with a fork. For a 1 inch thick piece of fish measured in thickest portion, allow 10 minutes; add 5 to 10 more minutes because of sauce. Makes 4 to 6 servings.

Crabmeat-Stuffed Whitefish

Ingredients
8  7- to 8-ounce fresh or frozen skinless whitefish, orange roughy,
haddock or red snapper fillets (3 1/3 to 4 pounds total)
1   recipe for Marsala Sauce 
1/2  cup chopped onion
3  cloves garlic, minced
2  tablespoons butter
2  cups sliced fresh mushrooms
1  cup finely chopped red sweet pepper
1/2  cup dry white wine
3/4  teaspoon fennel seed, crushed
1/2  teaspoon salt
1/2  teaspoon dried dillweed, crushed
1/2  teaspoon dried thyme, crushed
1/4  teaspoon freshly ground black pepper
2  cups panko (Japanese bread crumbs) or fine dry bread crumbs
1  6-1/2-ounce can lump crabmeat, drained, flaked and cartilage
removed
   Nonstick cooking spray
1/4  cup butter, melted
   Hot cooked long-grain and wild rice pilaf (optional)

Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut
each
fish fillet in half crosswise. Cover; refrigerate till ready to stuff.
Prepare Marsala Sauce (recipe follows). Cover surface with plastic
wrap
and set aside. 

2. For stuffing: In a large skillet, cook onion and garlic in the 2
tablespoons hot butter till onion is tender. Add mushrooms, red sweet
pepper, wine, fennel seed, salt, dillweed, thyme and black pepper.
Bring
to boiling; reduce heat. Boil gently, uncovered, till most of the
liquid
has evaporated and vegetables are tender (about 6 minutes). Cool
slightly. 

3. In a food processor bowl, place vegetable mixture. Cover and
process
with several on/off turns till mixture is coarsely chopped. (Don't
chop
the mixture too finely.) 

4. Transfer the vegetable mixture from the food processor to a large
bowl. Add the panko or fine dry bread crumbs and crabmeat. Stir to
thoroughly combine. (If the mixture seems a bit dry, add a small
amount
of water to moisten.) 

5. Line a 15x10x1-inch baking pan with foil. Lightly spray the foil
with
cooking spray. Arrange 8 of the largest pieces of fish on the prepared
pan. Spoon about 1/2 cup of stuffing on each piece of fish. For each
stack, place one of the smaller pieces of fish on top of the stuffing,
skinned side up. (If not baking right away, cover the fish stacks with
plastic wrap and refrigerate up to 6 hours.) Drizzle each stack with
some of the melted butter. Bake in a 350 degree F oven for 25 to 30
minutes or till instant-read thermometer inserted into stuffing
registers 165 degree F and fish flakes easily with a fork. Meanwhile,
reheat Marsala Sauce till heated through. 

6. To serve, using a wide spatula, place fish stack on dinner plate.
Drizzle with Marsala Sauce. If desired, serve with long-grain and wild
rice pilaf. Makes 8 servings. 


Marsala Sauce: In a heavy medium saucepan, bring 1 cup Marsala or dry
white wine and 2 finely chopped shallots to boiling; reduce heat. Boil
gently, uncovered, for 7 minutes. Using a fine-mesh sieve, strain
mixture, reserving wine and discarding shallots. Return wine to
saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, till
wine is reduced to 1/2 cup. Add 2 cups whipping cream, 1/4 cup chopped
green onions, 1/2 teaspoon dried dillweed, crushed, and 1/2 teaspoon
dried thyme, crushed. Bring to boiling; reduce heat. Boil gently till
mixture is reduced to 1 1/2 cups, stirring constantly. (Watch
carefully
so it doesn't boil over.) Remove from heat. Season to taste with salt
and pepper. Sauce can be made ahead, chilled and reheated when ready
to
serve. Makes 1-1/2 cups.