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

DATE: WEDNESDAY, March 15, 1995                   TAG: 9503160010
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Short

SOMETHING FISHY

2 lbs. Dublin Bay prawns

3 oz. (3 heaped Tbsp.) butter

Juice of one lemon

Salt

Steam the prawns over boiling water for 15 to 20 minutes, then leave them to cool. Shell them by removing the head and tail, then pinching the belly part of the shell, which will crack easily and come in two. Melt the butter in a frying pan and turn the prawns in the hot butter. Sprinkle lightly with salt and finally add the lemon juice, turning it all together. The butter will become a faint coral pink and the delicate flavor of the prawns will be preserved.

LEMON SOLE

1 fish per person, filleted in two halves

1 Tbsp. chopped parsley and chives, mixed

1 heaped Tbsp. butter

Lemon wedge for serving

Salt and pepper

Put one fillet flat in the grilling pan, skin side down. Season and spread over the chopped herbs and half the butter. Put the other fillet, skin side up, on top and spread the rest of the butter over. Grill on both sides, under a moderate heat.

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 dish, send it to this column, c/o the Features Department, Roanoke Times & World-News, P.O. Box 2491, Roanoke, Va. 24010-2491.