Ingredients: 1 - 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/4 cup grated Parmesan cheese 4 tablespoons grated onion 1/4 teaspoon Tabasco sauce 4 fish fillets 2 tablespoons butter or margarine 1 clove garlic, minced Paprika
In a small bowl combine spinach, Parmesan cheese, onion and Tabasco sauce; mix well. Wash fillets; pat dry. Divide spinach mixture into four portions; place one portion across each fish fillet. Starting with the tail end and roll fillet around filling. In a small saucepan, melt butter. Remove from heat and stir in garlic. Brush each fish roll with garlic butter, place in an un-greased shallow baking pan and sprinkle liberally with paprika. Bake in a 350-degree oven for 20 minutes or until fish flakes easily when tested with a fork. Serve over brown rice, if desired. Makes 4 servings.
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Combine cold water and vinegar in large nonaluminum crock or pan. Add goose breast. Cover and refrigerate overnight. (If you have done this before the goose was frozen, skip this step.)
When ready to cook, drain goose breast and pat dry; discard vinegar water. Remove bottom grate from pressure cooker, and heat oil to sizzling over medium heat. Add goose breast and lemon pepper; cook until goose is lightly browned. Transfer goose to plate. Place grate back into pressure cooker. Add lemon juice and enough water to level with the grate. Place goose back into pressure cooker, bone-side down. Pour honey over goose, and sprinkle with additional lemon pepper. Put lid on pressure cooker, seal and bring to 10 pounds pressure. Cook for 25 minutes; reduce heat as directed by manufacturer. To serve, slice breast thinly and spoon some of the cooking broth over the meat.
Variations: Substitute orange juice or pineapple juice for the lemon juice, and use brown sugar instead of honey. You may also pour some A-1 steak sauce over the meat before cooking.
Sandra L. Sullivan Highland Springs, VA