Fish

2lbs Halibut, in 4 steaks 1 inch thick
¼ tspn. paprika
1 tblspn grated onion
2 ½ tblspn lemon juice
5 tblspn butter, melted
Salt and pepper to taste
Parsley
Lemon wedges

Mix paprika, pion and lemon juice with melted butter. Arrange halibut in a backing dish, pour butter over steaks and marinate for 1 hour, turning once.

Preheat the broiler and pan, then broil fish 2 inches from the heat for 2 minutes on each side, dabbing with marinade as needed. Salt and pepper cooked steak, garnish with parsley and lemon wedges, then serve at once.

4 halibut steaks (6 to 8 oz. each)
½ cup reduced-salt soy sauce
2 tspn finely chopped ginger
½ tspn oriental sesame oil
¼ cup dry sherry
1 tspn worcestershire sauce
2 tblspn chopped green onion
2 medium cloves of garlic, pressed and minced

Rinse halibut briefly with cold water; pat dry with paper towels. Combine all ingredients except halibut in sauce pan. Bring to a boil; reduce heat and simmer on low for 5 minutes. Strain and chill. Place halibut steaks in a shallow non-aluminum pan and cover with marinade. Refrigerate for 15 minutes. Remove steaks from marinade and drain. Place steaks on oiled broiler pan 4 to 5 inches from heat and cook 8 to 10 minutes per inch of thickness, turning halfway through cooking time. Garnish with additional green onion and roasted sesame seeds (optional).

2 lbs. fillet of sole
¼ cup chopped onion
2 small bay leaves
Salt and pepper to taste
1 cup dry white wine
2 tblspn (1/4 stick) butter
3 tblspn flour
3.4 cup mile, scalding hot
Pinch each of basil, thyme and pepper
Mozzarella cheese, sliced

Preheat the oven to 425 F. Butter a large backing dish and scatter chopped onion and bay leaves over the bottom. You may fold very thin fillets in half, sprinkle them with salt and pepper and arrange them o the onion. Pour in wine and enough boiling water or stock barely to cover fish. Cover the dish tightly with foil and heat on the stove top to the boiling point, than bake for 10 minutes per inch of thickness of fish.

Transfer cooked fillets to individual ovenproof plates or a broiler-to-table platter. Strain, the broil down poached liquid to 1 cup.
Meanwhile, make a sauce. Heat butter with flour, beat in hot milk, stirring as it thickens. Add reduced poaching liquid ad stir I seasonings.
Place thing slices of mozzarella cheese on fish, pour sauce on top to cover and put under the broiler until sauce browns. Fried tomatoes to complement dish.