Wish people would stop misunderstanding and get on with it. FOAS: I Googled " Italian recipe - Merluzza in Marinara Sauce " Some members are knocking Whiting and the other fishes I mentioned. I was trying to find a positive attitude towards all the other fishes, I have enjoyed thru the years. Seems like Flounder, Haddock, Trout, Salmon which is in the Trout family and others are not the best because the price is lower. Maybe I'm misunderstanding now. I saw a few of the Garden Web Posts when I Googled. One was Posted in Sept.09 Fresh Tomatoe Sauce and long Simmered Sauce Here is another I copied: Jarred Pasta Sauce May 09 AnnT: I think what they are talking about here is a close Duplicate for, the Home Made-Italian Style Spaghetti Sauce ( Gravy ) Which is the Crushed Tomatoes, Puree and Paste, with all the Goooooood Spices and Meatballs , Suasage, Chicken and other meat thrown in too. Some use other style tomatoes. This is a different Style Sauce than Marinara I didn't go back and read the Threads again, because it seems like it has been going on for a long time. - - - - - - - - - - I did use a can of Del Monte's 4 Cheese Spaghetti Sauce, yesterday to make a double serving of Spaghetti and Meat balls for a Neighbor Cancer Patient. I only had to add some Garlic and Onion powder. Would never have thought to use Del Monte's. My Daughter brought it up and said to try it. I Posted this on WFD, which is going South once more. - - - - - - - - - - I do your Marinara Style for cooking Whities, White Fish, ( Merluzza ) and other Seafood. Sometimes with Chicken. That's what Marinara means( of the Sea ),Marinaio ( Sailor) When I lived in Phila. there were many Italian families, who came over from Italy, in the neighborhood. A lot of them were from Coastal Towns and did a lot of Marinara Style sauce. My Uncle was one of them . He was from Abruzzi, Italy. When I visited him , I was the Garlic and Parsley Chopper. My Aunt was the Cook and he told her How and What. The Fish was always delicious in the Marinara Sauce. Bread Dipping Good !!!!! We use a lot of Garlic and Parsley, with a pinch of Oregano, along with the Spices you mentioned, alon with 1/3 cup of Muscatell Wine. There are probably some members who " remember " and do the Marinara Style with Fish and Seafood, or Maybe I'm a loner. LOU

Tossing in a couple of ways I've been cooking fillets lately - simple, utilitarian, and you can prep it up then when everyone is at the table enjoying the appetizer, you can sneak away and do the cooking in 5 minutes. These are usually tilapia, halibut, cod, or other whitefish. Salmon doesn't taste right if cooked this way, to me. Miso-marinated and simmered - Make a miso soup, cool it to room temp - Marinate fish for 1 hour. Can be fillets or small steaks, less than 6 oz - Meanwhile, bring to boil 1 cup sake, 1 cup miso, 2 TBSP mirin, 1 TBSP soy sauce, 1 TBSP sugar. Turn down to a high simmer and reduce for the hour that the fish is marinating. Should reduce by appx 1/2 to 2/3. If desired, mix 1 TBSP cornstarch with a little water and add that to the sauce. Adjust taste with sugar and salt. - Remove fish from the miso marinade, bring the marinade to a full boil for a few minutes, then turn down to a high simmer and add the fish back. Simmer fish for 5 minutes only. Longer simmering will produce tougher fish. - Place each piece of fish in a small bowl. Add a little of the simmering liquid, to keep the bowl and fish warm, but not to cover the fish. Pour the sauce over the fish. Garnish with something pretty and serve. Milk simmered - Pat fillets dry and salt lightly - Melt two pats of butter to coat bottom of a pan - Optionally, sautee some minced garlic or onion in the butter - Raise heat, place the fillets in the pan and cook for 30 second per side on med-high heat - Pour 1/4" of half-and-half in the pan, turn down heat, simmer for 5 minutes for 1/2" fillets, a few minutes longer for a thick fillet - Remove fish to plate. If desired, thicken liquid with some flour and add another pat of butter plus salt to taste, to use as a pan sauce. Parsley or a little plop of bright green pesto looks nice with this. Wok fried - assumes fillets - coat fillets with cornstarch and salt, knock off excess - Mix up a sauce from 2 TBSP rice wine, 1 TBSP soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 TBSP finely minced ginger, 1 TBSP finely minced garlic, 1 TBSP cornstarch, 1 TBSP chopped green onions, 1 TBSP fine diced red bell pepper (this last is just for color). I like some hot sauce too. - Place wok (a cast iron pan works too) on high flame, leave to heat for 4 minutes. Pour in enough veg oil to be 1/2" deep at center of wok (if using a flat-bottom pan, don't try for 1/2"), leave on high heat until oil starts to shimmer and then to smoke - Slide two fillets into the hot oil (slide, don't splash!), tilt the wok so that the hot oil gets to all parts of the fillets, after 30 seconds flip the fillets (flipping away from you!), after 30 seconds remove the fillets to blot on paper towels. Replenish oil if needed, heat to just smoking, cook two more fillets, etc. - When all fillets are cooked, place them on serving dish. Pour off the oil, return the wok to heat up, then pour in the sauce. Cook until liquid is bubbling and garlic is fragrant but not burned, pour sauce over fish, and serve. - If you want the fish more cooked or more thoroughly sauced - or if they are thicker fillets - lay each fillet in the wok with the sauce just long enough to cook to your desired doneness. I like my fish just barely cooked, personally, so for me this step would be 5 seconds.

You can use anything you want to replace candied cherries. It largely depends on why you are using the candied cherries to begin with. Marischino cherries will replace the red but add a very strong marischino flavor....how about candied pineapple? or dried cherries? Linda C

LOL!!!! KD, I think the guys I'm thinking of were using their mixers for thinks like waffle batter (I just use a whisk for that), cupcakes (good Daddy), and stiff peaked eggwhites for baked omelettes. That would be an interesting thread, though. ... What's the weirdest thing you ever made in your mixer? :) Kaysd said it well--the memorable big ticket item is it exactly. Especially nowadays when they give couples the scanner gun and they pick things like spatulas, they may get a lot of matched things and stuff they need, but a couple of young recent brides I know have felt kind of let down by a lot of their gifts. Not unappreciative, but just kind of flat. They were all things off the registry, in the store's standard wrapping. No surprises, not many Wow gifts. Generous ones were more of the box full of stuff variety than the single memorable big ticket one. No clever gifties at the shower. Not many really special things for the wedding. It's all very efficient, but there aren't the warm memories. When I was in college and couldn't afford an expensive shower gift, I got some utensils and a box grater at the dime store and wired them together to make a robot. For a wedding, I'd give what I called the "crystal gift certificate". That's a small crystal (or silver, or whatever) serving piece that fit my budget, which could be easily exchanged. They never were exchanged, however. Sometimes, that was the only "fine" piece the couple got and they loved to have it. I can afford to give lovely presents now, but I try to put as much thought and effort into them as I did when I had to be clever. That's what people love and remember. It's not really about the stuff. It's about helping the new couple create a home and giving them lasting things that will bring lovely memories to them over the years as they use them.