Landlocked mountain folk often flounder through preparation of a filet of fish.
The sea-based catch defies description. Is it a bass or a butterfish? A snapper or a swordfish?Or a freshwater trout?
Trout claim a more familiar place in Utah kitchens, but the prolific ocean offerings generate questions on preparation techniques.
With all the questions come the nutritional information bulletins.
Generally speaking, a fish-centered menu passes inspection by theAmerican Heart Association, the American Cancer Society or any other dietary watchdog group. A low-fat, high nutrition meal in minutes.
But how do we cook that filet so it's palatable?
That's the problem we hope to resolve with the February Heart Healthy Recipe Exchange.
Send your successful recipe experiments for cooking fish filets of all kinds. Overlook the shellfish, but help our readers discover the secrets of sole or salmon, halibut or haddock. Or any other tantalizing combination of ingredients that will make seafood as comfortable as pot roast in mountain kitchens.
Rules for submitting recipes are as follows:
1. Submit only one recipe per sheet of paper (but all can be mailed in one envelope). Include name and address on each recipe. Mail to Recipe Exchange, P. O. Box 1257, Salt Lake City, UT 84110.
2. No more than three recipes will be accepted from any one person.
3. Recipes must be postmarked no later than Friday, Jan. 17.
4. If identical recipes are received, the recipe with the earliest postmark will be selected for testing.
5. Recipes will be tested by a panel of home economists, with the best recipes printed in the Deseret News food section the first Tuesday in February. Readers whose recipes are selected will receive $5.