2 cups ketchup
12 TBS concentrated lemon juice
½ cup minced onions
6 tsp Worcestershire sauce
3 tsp paprika
18 dashes sweet basil
1-1/4 cups brown sugar
½ cups margarine
12 tsp mustard
6 tsp salt
6 tsp grated lemon peel
6 small crushed garlic cloves
18 dashes hot pepper sauce (optional)

Simmer this as you go. Makes about (4) pints, which can be frozen and used as needed. We use this on grilled salmon. Poke holes in tin foil (this will let the oil drain out as you grill) and put salmon on it. Fish is done when flaky. This sauce is also good on chicken, pork chops, and ribs (for these you may want to reduce the lemon used.)

Filet of Fish Almandine

½ cup slivered almonds
½ cup butter or margarine
1 lb. fresh or frozen fish fillets
½ tsp salt
¼ tsp dill weed
1/8 tsp chopped parsley
1 TBS lemon juice

Place almonds & butter in an 8” micro-proof-baking dish. Cook covered on high (max. power) for 5 minutes or until golden brown. Remove almonds & set aside.

Turn fish in butter to coat both sides. Sprinkle with salt, dill, pepper, parsley, & lemon juice. Cover with wax paper & cook on high for 4 minutes. Uncover & sprinkle almonds onto fish.

Cover & cook on high for 2 minutes or until fish flakes easily when tested with fork.

Let stand 1 to 2 minutes before serving. Garnish with lemon wedges, sprigs or parsley, & sprinkle with paprika.

Note: you may use any type of fish. Also can be baked in the oven.

Romano Coated Baked Fish

2 cups coarsely grated Romano or Parmassian Cheese
½ cup milk
Approximately 5 pieces of fish
Garlic powder, salt & pepper to taste

Preheat oven to 425 degrees. Dip fish in milk and push grated cheese on both sides so fish is well coated. Place in a greased baking dish (I spray my pan with Pam.) Bake for 20 to 25 minutes.