1. Grease 8x8x2 baking pan with oil. Place fish in a single layer. 2. In a skillet cook bacon; reserve drippings. Crumble bacon; set aside.

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1 BAKED FISH 8 ounces fish fillets, or steaks 1 tablespoon vegetable oil 1 tablespoon catsup 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 1 dash fresh ground black pepper 1 dash fresh parsley, chopped 1. Grease 8x8x2 baking pan with oil. Place fish in a single layer. 2. Combine remaining ingredients except parsley. Pour sauce over fish. Bake in a moderate oven, 350 F. for 20 to 25 minutes or until fish flakes easily when tested with a fork. 3. Sprinkle with parsley and serve. BAKED FISH WITH MUSHROOMS 4 fish fillets 2 slices bacon 1 cup fresh mushrooms, sliced 1/2 cup green onions, bias-sliced into 1" lengths 3 tablespoons butter 1/4 teaspoon dried tarragon, crushed 2 dashes paprika 1. Thaw fish, if frozen. 2. In a skillet cook bacon; reserve drippings. Crumble bacon; set aside. 3. Cook mushrooms and onions in drippings till tender. 4. Place fish in a 12x7-1/2x2-inch baking dish; sprinkle with salt. 5. Combine mushrooms, onion, butter, tarragon. Spread atop fish; sprinkle with paprika. 6. Bake in a 350 degree oven 15 to 20 minutes or till fish flakes easily when tested with a fork. (Thin fillets will bake in less time.) 7. Garnish with the crumbled bacon.

2 EASY WHOLE SALMON 6 pounds fresh salmon, whole, head off 1/2 cup butter or margarine 1 bunch green onion tops, cut 1 bunch mustard green, or spinach, chopped 1 whole onion, sliced 1 cloves garlic, crushed (1 to 2) 2 teaspoons Old Bay seasoning 1. Cut salmon down backbone and lay open. Place skin down on heavy-duty tin foil. Set aside. 2. In large fry pan, melt butter. Add remaining ingredients and saute lightly. Pour mixture over salmon. 3. Enclose the salmon in heavy-duty foil. Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to low and allow fish to steep in its own juices for 10 to 15 minutes. When done, salmon will flake easily with a fork. 4. TO BARBEQUE: Cook over hot coals for 25 to 30 minutes. 5. TO MICROWAVE: Use smaller roast, fillet or steaks, put in glass pan, cover with saute and adjust cooking time. 6. TO SERVE: Remove saute for garnish, lift out backbone and ribs, place salmon and foil on platter.

3 FISHERMAN S LIGHT FILLETS 1/2 cup Wish-Bone Lite Italian Dressing 1 small green bell pepper, cut into strips 1 small onion, thinly sliced 1 pound fish fillets 1 tomato, coarsely chopped hot, cooked rice 1. In large skillet, heat Italian dressing and cook green pepper and onion over medium heat, stirring occasionally, 5 minutes or until tender. 2. Add fish and tomato, then simmer covered 10 minutes or until fish flakes. Serve over hot rice. HALIBUT WEAVER 1 teaspoon white wine 1 teaspoon teriyaki sauce 1 dash white pepper 1/4 cup green onions, chopped 1/4 cup mayonnaise 1 1/2 cups mozzarella cheese, shredded 1 cup cheddar cheese, shredded 6 drops Louisiana-style hot sauce 6 drops lemon juice 2 whole halibut steaks or fillets 1. Combine all ingredients except fish, and set aside. 2. Bake fish at 400 degrees until half done (10-15 minutes), and drain juice. 3. Use a knife or spatula to cut the fish into serving sizes. Cover fish with cheese mixture. Put back in the oven and continue to bake until the mixture on top is a golden brown (10-15 minutes). 4. Remove from oven and let stand for 5 minutes. Serve.

4 MITCHEL S SUPERB SMOKED SALMON BRINE 1 gallon apple cider 12 ounces molasses 1/3 cup A-1 Steak Sauce 1/3 cup worcestershire sauce 1/3 cup soy sauce 4 cloves garlic 2 tablespoons pepper 1 gallon water GLAZE 2 cups honey 2 cups brown sugar 2 cloves garlic 1 teaspoon pepper 1. BRINE: Combine all brine ingredients and stir. Soak all fish in brine for 8 hours. Remove fillets from brine and pat dry with a paper towel. Lay on a rack and let dry for a minimum of 5 hours. If the fish is taken out of the brine in the evening, they may be left on the drying rack overnight. You know when they are dry enough when they appear glazed or glassy and are tacky when you touch them. 2. GLAZE: Cook all glaze ingredients over medium heat until sugar dissolves. Brush on fish when glaze mixture is still hot. Fish is now ready to be smoked.

5 POACHED ITALIAN COD 1 pound cod fillets, fresh or frozen 1/4 cup water 2 teaspoons cornstarch 2 tablespoons olive oil 2 cloves garlic, minced 2 large tomatoes, chopped 1 onion, cut into wedges 1 green bell pepper, cut into slices 1/4 cup dry white wine 1 teaspoon basil 2 cups cooked pasta, hot 1/4 teaspoon salt 1/4 teaspoon pepper 1. Thaw fish, if frozen. Cut into 1-inch pieces. 2. For sauce, stir together water and cornstarch; set aside. 3. Preheat a large skillet over medium heat; add oil. Cook garlic in hot oil for 15 seconds. Add tomatoes, onion, green pepper, wine, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir about 5 minutes or until onion and green pepper are tender. 4. Add fish to the skillet. Bring to boiling; reduce heat. Cover and simmer gently for 4 to 6 minutes per 1/2-inch thickness of fish or till fish justs flakes with a fork. 5. Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve immediately over hot, cooked pasta.

6 SKILLET TROUT 1/3 cup flour 4 trout, dressed and boned 2 teaspoons prepared mustard 1/3 cup light salad oil 1/2 cup green onions, chopped 2 tablespoons lemon juice 1. Into pie plate, pour milk. On waxed paper, place flour. Dip fish in milk, then in flour to coated. Spread half teaspoon mustard inside each fish. 2. In skillet over medium-high heat, in hot salad oil, cook, turning carefully with pancake turner once, for eight minutes or until fish flakes easly when tested with a fork. Place on warm plater. 3. In same skillet over medium, in hot butter or margarin, cook onion with lemon juice until just tender, about three minutes. Pour over fish.

7 SPICED FISH AND PINEAPPLE 1 tablespoon dried basil, crumbled 1/4 teaspoon rosemary 1/4 teaspoon oregano 1/4 teaspoon red hot pepper flakes, crushed 1/4 teaspoon anise seeds 20 ounces canned Dole Pineapple Chunks 1 tablespoon cornstarch 2 cloves garlic cloves, pressed 1 tablespoon olive oil 1 pound halibut steaks, or other white fish 1. Combine spices. 2. Drain 1/4 cup juice from pineapple into 3-quart shallow casserole dish. For sauce, add remaining undrained pineapple to large measuring cup. Stir in 1/4 teaspoon spice mixture and cornstarch. Microwave on High 4 to 5 minutes until mixture boils and thickens. Set aside. 3. Stir remaining spice mixture, garlic and olive oil into casserole dish with pineapple juice. Add fish. Spoon spicy juice over fish. 4. Bake in 400 degree F. oven 10 minutes until fish flakes, spooning juice over once. Garnish with red pepper slivers, if desired. Serve pineapple sauce with each serving. Also serve juices from cooked fish.