WHITEFISH ALMONDINE

• 1 lb. Alaska cod, halibut, pollock, rockfish or sablefish fillets or steaks, thawed if necessary
• 3 tbsp. butter or margarine
• 2 tbsp. dry white wine
• 1 tbsp. lemon juice
• 1/4 tsp. salt
• Dash pepper
• 1/4 cup toasted slivered almonds
• 2 tbsp. minced parsley
• Hot rice (optional)

Cut fish into serving sized pieces. In shallow microwave proof dish microwave butter at high 40 seconds or until melted. Stir in wine, lemon juice, salt and pepper. Arrange fish in dish; turn to coat with butter sauce. Cover with plastic wrap; microwave at medium 5 minutes. Remove plastic wrap; spoon sauce over fish. Rotate dish 1/4 turn; cover and microwave at medium 3 minutes longer or until fish flakes easily when tested with a  fork. Stir almonds and parsley into sauce in bottom of dish. Cover and let stand 2 minutes. To serve, spoon sauce over each portion. Serve additional sauce over rice. Makes 4 servings.

Conventional Method
Place butter in shallow baking dish and heat in oven at 450°F. until butter is melted but not brown. Stir in wine, lemon juice, salt and pepper. Arrange fish in dish; turn to coat with butter sauce. Bake at 450°F. allowing 10 minutes baking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Stir almonds and parsley into butter sauce. To serve, spoon sauce over each portion. Serve additional sauce over rice. makes 4 servings.

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