Thawing and Serving Fish Sticks, Six [6] Different Sauces
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	Check the owner's manual of a microwave-oven with a 'DEFROST-COOK' option. Fish, as opposed to meat, tastes better and is less dry when sprinkled at least once while cooking. Here is my favorite way of thawing in a microwave-oven and serving fish sticks, along with a choice of six [6] different sauces.
Ingredients	Preparation
1 pound [454 g] frozen fish sticks Grated rind of 1/2 a lemon [optional] 1 tablespoon [15 mL] freshly minced dill [optional] Sauces Sauce [1] 2 tablespoons [30 mL] hot water 2 tablespoons [30 mL] butter Sauce [2] 2 tablespoons [30 mL] hot water 4 tablespoons [60 mL] white wine Sauce [3] 1/4 cup [60 mL] hot water Juice of 1/2 a lemon Sauce [4] 1/3 cup [80 mL] hot tomato juice Sauce [5] 3 tablespoons [45 mL] sour cream Sauce [6] 3 tablespoons [45 mL] whipping cream	Arrange a rack into a glass, plastic or ceramic 12 x 8-inch [30 x 20-cm] dish. Arrange fish sticks side-by-side onto rack, leaving a little space between each. Do not cover; microwave for 2 minutes on 'HIGH'. If there is no rotating plate in your oven, turn dish by 1/4th; microwave for 2 minutes, on 'HIGH'. Remove from oven and leave to rest 5 minutes; microwave for 1 minute more, on 'HIGH'. Fish sticks should now be completely thawed and delicious. Serve fish sticks with your choice of sauce or sprinkled with lemon rind and minced dill. If there are cooking juices all around the fish, sprinkle fish with cooking juices, or with one of the 6 sauces [each will give the fish a distinct flavor and a different texture]. Sauces Sauce [1] Mix together hot water and butter, before sprinkling over fish. Sauce [2] Mix together hot water and white wine, before sprinkling over fish. Sauce [3] Mix together hot water and lemon juice, before sprinkling over fish. Sauce [4] Sprinkle fish with hot tomato juice. Sauce [5] Coat fish with sour cream. Sauce [6] Coat fish with whipping cream.