1 teaspoon Lawry's Seasoned Salt 
1/2 teaspoon Lawry's Garlic Powder with Parsley 
1/2 teaspoon Lawry's Seasoned Pepper 
1/2 cup flour 
2 tablespoons butter OR margarine 
1/2 cup dry vermouth OR dry sherry wine 
1 to 1 1/2 pounds sculpin fillets, cut in 4 pieces
1/4 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup minced shallots
1/2 pound fresh mushrooms, sliced 
2 teaspoons minced parsley (garnish)

In 9-inch pie plate, combine Seasoned Salt, Garlic Powder with Parsley, Seasoned Pepper and flour. Dredge fish in seasoning mixture; set aside. In large skillet over medium heat, add butter; heat until butter is melted. Add wine to melted butter. Add sculpin; reduce heat to low; cover and simmer 10 minutes. Remove fish to serving platter and keep warm. In same skillet, add chicken bouillon, water, shallots and mushrooms to butter-wine liquid over medium-high heat. Sauté 3 minutes. Spoon over fish. Garnish with parsley.

Makes 4 servings 

Prep time: 15 minutes
Cook time: 13 minutes

Fiesta Sculpin Fillets
Any type of fish fillets may be substituted for sculpin.

1 medium tomato, chopped
1/2 cup chopped red onion
2 tablespoons chopped green bell pepper
1/2 teaspoon Lawry's Seasoned Salt
Dash hot pepper sauce
2 tablespoons dry white wine
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon Lawry's Seasoned Salt
1/4 teaspoon Lawry's Seasoned Pepper
1 1/2 pounds sculpin fillets, cut in 4 pieces

In medium bowl, combine first five ingredients; blend well and set aside. In small bowl, combine white wine, olive oil, lime juice, Seasoned Salt and Seasoned Pepper. Brush fillets with wine mixture. Place fillets on lightly greased broiler pan. Broil 7 minutes each side, basting often with wine mixture. Remove from oven and top with tomato mixture.

Makes 4 servings

Prep time: 25 minutes
Cook time: 14 minutes

Thai-Style Sculpin with Vegetables
Cooking fish in the microwave is easy.  The Thai marinade gives this recipe a punch of spicy flavor.

1 to 1 1/2 pounds scuplin fillets, cut in 4 pieces
3/4 cup plus 1 tablespoon Lawry's Thai Ginger 
Marinade with Lime Juice
2 celery stalks, cut in thin diagonal slices
1 red bell pepper, cut in thin strips
2 cups napa cabbage leaves, torn in bite-size pieces

In re-sealable plastic bag, combine sculpin and 3/4 cup Thai Ginger Marinade with Lime Juice; seal bag. Marinate in refrigerator 30 minutes. Remove fish from marinade and place in 9x12x2-inch glass baking dish. Cover with plastic wrap; vent one corner. Microwave on HIGH 3 minutes; rotate once half way through cook time. Microwaving is complete when edges of fish are firm and opaque and the center is translucent. Let fish stand, covered, 5 minutes to finish cooking. In 2-quart glass round baking dish, combine vegetables; cover with plastic wrap; vent one corner. Microwave on HIGH 2 1/2 minutes. Remove from microwave; add 1 tablespoon marinade and blend well. To serve, spoon vegetables on plate and top with fish.

Makes 4 servings

Prep time: 15 minutes
Marinate time: 30 minutes
Cook time: 11 minutes