11.   During the experiment, fish fillets will be rinsed with the treated water before they are inserted into air-tight packages.

12.   Drape a fish fillet over the rice.

13.   Dust the fish fillets with the seasoned flour, shaking off excess.

14.   Fish fillets and chicken and turkey breasts without skin cook quickly and require only a little seasoning to be moist and delicious.

15.   Fish fillets, grilled and sprinkled with fresh garlic, are another winner.

16.   Fish fillets at least inch thick are best.

17.   For example, the following fish fillets have much in common.

18.   For years ceviche has been a dish without cachet, a mound of fish fillets chopped and doused in lime juice, an obligatory appetizer without much sparkle.

19.   Grind the fish fillets in a meat grinder or food processor or chop with knife until fish is texture of hamburger.

20.   Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil.