When I was growing up, the only fish I thought was worth eating was halibut. While the rest of my family feasted on scallops, crab, sole, and suchi, I always ordered halibut. Those days are gone, however, as I have adjusted my pallet to a variety of fish flavors and tastes. Thinking that you DVO readers may want something other than the meat recipes, I have found a few for fish that I think you will enjoy. Of course, the first one is a recipe for halibut!

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Halibut Supreme

1 cup shredded Cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons all-purpose flour
1 1/2 teaspoons lemon juice
1 tablespoon diced onion
1/8 teaspoon ground cayenne pepper
2 pounds halibut steaks

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.

2. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.

3. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.

4. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

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Great Lime Salmon

6 (5 ounce) salmon fillets
3 tablespoons fresh lime juice
3 tablespoons orange blossom honey
1 pinch brown sugar
2 tablespoons extra virgin olive oil
salt and pepper to taste
lime slices for garnish

1. Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.

2. Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.

3. Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.

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Apricot Lemon Sole

Fish Fillets:
1 egg
1 tablespoon water
1/2 cup corn flake crumbs
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
4 small fillets of sole or flounder  

Apricot Lemon Sauce:
2/3 cup SMUCKER'S® Low Sugar Apricot Preserves
1 tablespoon Lemon Juice
1 teaspoon prepared mustard
1/2 teaspoon grated lemon peel
1/8 teaspoon salt

1. Coat baking sheet with nonstick cooking spray. In pie plate, combine egg and water. In plastic bag, combine crumbs, salt, paprika and pepper. Dip each fish fillet into egg mixture; drop into bag and shake to coat with crumbs. Arrange fish in single layer on baking sheet.

2. Bake at 425 degrees F for 10 minutes or until fish flakes easily with a fork. (Do not turn fish.)

3. Meanwhile, in small saucepan, combine all sauce ingredients; heat until bubbly. Serve sauce with fish.

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