
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, March 8, 1995                   TAG: 9503080057
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Short

SOMETHING FISHY

Something Fishy will run weekly in the Extra section throughout the Lenten season. Whether you're observing Lent or you simply love fish, we hope this feature catches your fancy. If you'd like to share a favorite fish recipe, send it to this column, c/o the Features Dept., Roanoke Times & World-News, P.O. Box 2491, Roanoke, Va. 24010.

SKILLET FILLETS

1 medium tomato, seeded and chopped

2 Tbsp. sliced ripe olives

1 Tbsp. chopped parsley

1 tsp. red wine vinegar

1 (16 oz.) package frozen sole fillets, thawed*

1/4 cup Dijon-style mustard, divided

1 (141/2 oz.) can chicken broth

1 clove garlic, pressed

1 cup uncooked rice

1 (10 oz.) package frozen chopped spinach, thawed and well-drained

Combine the first 4 ingredients in a small bowl, stir well and set aside.

Pat fillets dry with paper towels. Using l Tbsp. mustard, spread a thin layer of mustard over fillets; set aside.

Combine broth, remaining 3 Tbsp. mustard and garlic in a large skillet; bring to a boil. Add rice, cover, reduce heat and simmer 10 minutes. Stir in spinach. Arrange fillets on top of rice mixture; cover and simmer about 8 minutes or until liquid is absorbed and fish flakes easily when tested with a fork. Spoon tomato mixture over top of fish before serving. Makes 4 servings.

*Alternatives: skate wings, pollock, flounder, trout, catfish, orange roughy, and ocean perch

- NATIONAL FISHERIES INSTITUTE

by CNB