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Italian-Sauced Fish

July 22, 2012

Italian-Sauced Fish

1/4 cup chopped onion
1/2 clove garlic, minced
1 tablespoon cooking oil
1 16-ounce can tomatoes, cut up
1 6-ounce can tomato paste
3/4 teaspoon dried oregano, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
8 frozen, fried, breaded fish portions
1/4 cup shredded cheddar cheese

IN saucepan cook onion and garlic in oil till onion is tender bu not brown. Stir in undrained tomatoes, tomato paste, oregano, sugar, salt and pepper. Simmer, covered for 20 minutes. Meanwhile cook fish portions according to package directions. To serve, spook hot sauce over fish. Sprinkle with cheese. Makes 8 servings.

Saucy Poached Fish

4 fresh or frozen halibut steaks
1/4 cup milk
1 10 3/4 ounce can condensed cream of mushroom soup
1/4 teaspoon dry mustard
1 3-ounce can sliced mushrooms, drained
2 tablespoon snipped parsley
Hot cooked rice

Thaw fish, if frozen. In medium skillet gradually stir milk into soup. Sit in mustard. Bring to boiling; reduce heat. Place fish in hot soup mixture. Cook, covered, about 10 minutes or till fish flakes easily. Carefully remove fish to warm platter. Stir drained mushrooms and parsley into soup mixture. Heat through ; serve over fish and hot cooked rice. Makes 4 servings.


©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

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