Go Fish

Fresh from the water and to your table in 30 minutes.
Fondness for Fish

We Americans have fallen in love with fish and shellfish. Unless our ancestors lived near water and brought the fondness for the commodity with them or we lived smack dab on a coast or near a river, that wasn't always so. Until well into the latter half of this century, our acquaintance with the wonders of seafood was relegated to a few canned species. Now most of us have access to frozen and flown-in-fresh fish to include regularly on our menus.

Bonus discovery about food from the waters: It is quick and easy to cook. Two cases in point are these recipes, one based on a French classic and the other given a Tex-Mex treatment.

Continued on page 2:  Catfish Ole