Howell on "Cooking with Carol"     One of my mine and my wife's favorite after a long day of "me" fishing.  I like it because it just takes about 6 to 8 medium fillets.  I only use fresh fish on this one because frozen just seemed funky. Brown the fillets in a wok or similar device in veggie oil, Once it is almost finished I add a hand full of chopped onion and about 4 cloves of chopped garlic.  I then add some salt and pepper to taste, I like alot of pepper.  Then I add a can of rotel and 1 or 2 chopped FRESH jalapenos.  Once everything is heated I throw in a handful or two cheese cubes and turn the heat off.  After tossing the cheese cubes in I lightly stir the mixture and then leave it alone.  The cheese will melt but it will stay in specific locations rather than completely combine. Sometimes I will throw in an avocado but I prefer it sliced and served separately.  We dip into this with home made tostada chips and/or pork rinds.  MMMMMMMMMMMM     4 pablanos, roasted and seeded, 4 medium sandbass fillets, 1 can rotel, 1 clove of garlic, 1 cup cubed cheese, 2 cups shredded cheese, salt and pepper. Cook sandbass fillets in a little oil preferably in a WOK along with garlic, salt and pepper. Reduce juices that are produced by the fish by boiling then add Rotel and reduce as well. Turn off the heat and add the cubed cheese but do not stir.  You want the cheese cubes to stay together.  Once at room temperature spoon into pablanos. Cook them preferably on an oven safe plate next to 2 or 3 fillets with salt pepper and a little paprika. I learned this from the restaurant Texanna except in place of the sandy they used baby shrimp.

I personally don't think this method of cooking sandies is near as popular as it should be.  Its so much easier to end the day with charcoal or a propane grill than dragging out all the fry stuff, not to mention much more healthy. It has many variations but the basic method is to leave the skin, scales and ribs in place and just fillet the side off the backbone.  Oil the grill and cook indirectly with the skin side down.  Cook with the lid down and the fillets will bake in 10 to 15 minutes at 300 to 350. I personally like mine with a side of slaw and some tarter.  Serve the fillet with the skin side down on a lettuce leaf to make it more appealing.  use your fork to gently remove the meat and dip it in the sauce of your choice, or non at all. Great Variations Parmesan, shredded cheese with a jalapeno slice, pizza sauce, Montreal seasoning for steaks. Creamy Crunchy Sandbass Fish Salad 3-1/2 pounds sandbass fillets 2 tablespoons finely chopped cucumber 2 tablespoons finely chopped green pepper 2 tablespoons thinly sliced radishes 3 cartons natural yogurt Salt and pepper Lemon Bay leaf Peppercorns Poach the fish in boiling salted water, flavored with lemon ends, bay leaf and peppercorns for 3 minutes. Remove and drain. Cool and flake. Combine the vegetables for the dressing. Stir in yogurt. Season and mix well. Pour the chilled dressing over the flaked fish. To garnish sprinkle with chopped parsley.   Tomato Topped Fish Fillets 2 large, fresh tomatoes 3 tsps. olive oil, divided 1 1/2 lbs. flounder, sole, or perch fillets 2 Tbsps. lemon juice 1/8 tsp. ground black pepper 2 Tbsps. seasoned dry bread crumbs 1 Tbsp. fat-free Parmesan cheese, grated Preheat oven to 350 degrees. Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in 1 inch slices; set aside. Brush 1 tsp. oil over the bottom of a 13 x 9 inch baking dish. Arrange tomato slices in a single layer in dish, overlapping slightly. Fold fillets in half crosswise; place on tomatoes. Sprinkle with lemon juice and black pepper. In a small bowl combine bread crumbs, Parmesan cheese and remaining 2 tsps. oil; sprinkle on fish. Bake, uncovered, until fish flakes easily with a fork, 20 to 25 minutes. Makes 4 servings.   Microwave Cajun Baked Fish Be careful not to overcook the sandies, as they will become very tough. Meat, poultry, vegetables and fruit cook in approximately 6 minutes per pound, but sandbass take only 3-4 minutes per pound. 1 lb. sandbass fillets 1/4 cup mayonnaise 1/4 teaspoon crushed red pepper 1/2 teaspoon ground cumin 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 cup crushed cracker Mix mayonnaise and spices. Coat sandbass fillets on both sides with mayonnaise mixture and roll in cracker crumbs. Arrange fish on microwave rack or in casserole, thickest portions to the outside.Microwave on High power (100%) for 3-4 minutes. Let stand a few seconds and check for doneness. Fish will flake easily when done.

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