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FIre up the Fish

One of the best times of the year to catch a fish fry is now during Lent. Even as you take a drive through sleepy towns, look at the signs posted. I would bet that you will see a local group putting on a fish fry. My advise is to get there early, as they sell out before the line is finished.
I prefer to eat fried fish out.. because when we do it at home, the aroma stays around longer than our hunger... and candles, incense and open doors are the norm when trying to get over the meal.
Here is a different type of fish fry. It isn't fried at all, but it has fire. Yeah chilies! We had this for the first time in Lubbock, TX. Back when Reese AFB was still open. Friday night was a time to socialize with other families out at the base club. This fish dish was one of my favorites.

Fish with Fire
6 fresh or frozen fish fillets
salt
paprika
1 lemon
1/4 c chopped onion
4 mushrooms, sliced
1 clove garlic, minced
1 T butter
1/2 c dry white wine
1 (16 oz) can chopped tomatoes, drained
1 can green chilies
2 T parsley
1 t sugar
2 t flour
1 T cold water
Thaw fish if frozen. Sprinkle each fillet with salt , paprika and a squeeze of lemon. Roll up fillets; secure with wooden tooth picks. In a 10" skillet cook onion, mushrooms and garlic in butter until onion is translucent. Add wine. Stir in tomatoes, parsley, sugar and chilies; bring to boiling. Add fish; reduce heat. Cover, lower heat and simmer about 15 to 20 minutes or until fish flakes easily. Remove to platter; cover and keep warm. Boil skillet mixture, uncovered. Reduce to 1 1/2 c. Combine flour and water, add to skillet. Cook stirring constantly until mixture is thickened and bubbly. Spoon sauce over fish. Makes 6 servings.

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