want a great New England fish dish? (I got this one from an old copy of YANKEE Magazine)...

[color:"blue"]CREAMED COD ON TOAST[/color]
Make about a cup of bechmel sauce with lots of lightly sauted onions & 1 tbsp. thyme and S&P to taste...
when done... turn off heat and immediately add about 1 pound of cod cut in 1x1x1 inch chunks...
The residual heat will cook the cod in about 5 minutes...
(or keep cooking on the very lowest setting on your stove, at a bare simmer, BUT!!! don't over cook the cod)...
Then add some chopped hard boiled eggs (about 3-4, optional) & chopped chives and serve over toasted English Muffins...
or any toasted bread of your choice... also excellent over lightly toasted Baguette...
To die for!!! real comfort food! Finestkind!

also works with stripped bass... flounder... fluke... blackfish... tilapia... grouper... red snapper... etc... or any flaky type fish...
it's excellent with a good red salmon or trout fillets!
My preferance is still cod!
cooking times will vary depending on the fish you use... just don't overcook...
doesn't work well with swordfish, shark nor tuna, or any kind of "steaK" fish...