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10 Ways to Cook Fish-Steamed Fillets

Ten Ways to Cook Fish – And ten appetising sauces to be served with it

A FILLET of fish is a piece of fish free from skin and bones. It is easy to cook and easy to eat. Everybody can now have fillets of fish since they are being packed and shipped from the Atlantic coast to cities and towns all over the United States. Usually these are packed with a sheet of wax paper separating each fillet from every other so that they can easily be separated when they are sold to individual customers. Fillets of flounder are sent fresh; fillets of cod, haddock, pollock and hake are pickled; that is, left in a brine at a temperature of 85 degrees F. twelve minutes then removed.

It is an excellent idea to include fish in the diet because of its iodine content which tends to prevent goiter. It is known that in the past there has been less of that trouble among people who live where fresh fish is available.

Sometimes a well-flavored sauce is an agreeable accompaniment especially with fish lacking in flavor. The same sauce may be served with fish cooked in several ways but there is always a special sauce that goes particularly well with fish cooked in each special way.

To Prepare Fillets

TO REMOVE the skin from fillets that have not already been skinned lay the fillet skin-side down on a board and with a sharp knife remove the fillet from the skin. Fillets if pickled need to be rinsed before cooking; if frozen they should be thawed out in cold water; if fresh they need only to be wiped with damp cheesecloth. Season fresh fillets with salt and pepper; pickled fillets with pepper only.

Cooked Fish on Plate

Steamed Fish Fillets

1. Steamed Fish Fillets

WIPE or rinse fish, cut in pieces for serving, season, wrap in cheesecloth and put on tin plate on a trivet in a steamer. Cook 15 or 20 minutes or until fish is white and firm. Remove to serving dish, cover with drawn butter sauce and on each fillet place slices of hard-cooked egg alternating with slices of lemon. Sprinkle a bit of paprika in the center of each slice and garnish with parsley

Drawn Butter Sauce

2 tablespoons butter
2 tablespoons flour
1/2 cup boiling water
1/3 teaspoon salt
Few grains pepper
1 teaspoon lemon juice

MELT butter, add flour and stir until smooth, then add boiling water, salt and pepper. Remove fish to serving dish and to the liquid in the plate add enough water to make 1/2 cup and add to the sauce with 1 teaspoon lemon juice.