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If I'm in a hurry when baking my favorite fish, I bake it for just half the time, then broil it until the fish flakes easily with a fork. Be sure to keep a close eye on the fish while broiling so it doesn't get too brown. —Sue White, Oklahoma City, Oklahoma
Spoon stuffing equally over fish fillets. Roll up tightly and fasten with a toothpick.
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Unless you live along the coasts, most shrimp and scallops are frozen when they arrive at your…
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