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Show : CZ''li'l Food Talk t : 4' y '' 1 Receipes & Chatter .? by Fern Thomas : : . fillets. Brush with butter or margarine. Return fillets to broiler and broil 5 minutes. Serve immediately. Makes 3 to 4 servings. Hi Neighbor! Something to whet your appetites? appe-tites? How about "Golden Sunshine Sun-shine On a Platter of Fish Fillets?" Fil-lets?" Even though they're such dif ferent foods, fish and citrus fruit combine well. It's a receipe that rounds mighty appealing this time for year, and it's a pretty dish, too ." . . delicately browned fish decorated with orange slices! And so easy to prepare it will be a pleasure to serve them to your family. The eye appeal comes about in the way you place the orange sections on the browned fillets. Let them march along in rows of over lapping orange scallops the long way of the platter, on either side of the tender pieces of fish. 1 lb. Fish Fillets (cod, haddock had-dock or ocean perch) ; c. butter but-ter or margarine, melted. Salt and Pepper; 1 large Orange, section. Wipe fillets with a damp paper pa-per towel. Place them skin down in a preheated, greased broiler pan (a broiler pan or or dish which can go right to the table works best). Brush fillets with butter or margarine and sprinkle with salt and pep-per. pep-per. Broil 3 inches from source of heat about 3 minutes. Remove. Arrange orange sections on fish |