What are simple & reasonably healthy yet tasty ways to cook fish?
I've just been frying fillets in some butter, over medium heat, around 3
minutes a side. It can come out pretty good, but it's starting to get
boring.
What else can I do, what can I add to jazz it up a bit?

Also what types of fish work here? So far I've tried tilapia, orange
roughy & flounder. They all came out pretty decent, but the best of
those is orange roughy, tastier than tilapia but not so fishy as
flounder.

TIA!

Pringles CheezUms wrote:

> What are simple & reasonably healthy yet tasty ways to cook fish? I've
> just been frying fillets in some butter, over medium heat, around 3
> minutes a side. It can come out pretty good, but it's starting to get
> boring.
> What else can I do, what can I add to jazz it up a bit?
>
> Also what types of fish work here? So far I've tried tilapia, orange
> roughy & flounder. They all came out pretty decent, but the best of those
> is orange roughy, tastier than tilapia but not so fishy as flounder.

I got into basa fillets a couple of months ago, and I can't get enough of
'em. They're really tasty and they're only $3.99US a pound as a regular
price at my mainstream chain supermarket. I grill them on my Foreman; I
brush them with OO first, on both sides. They're flavorful enough that I
don't do much with them -- just some coarse black pepper and lemon, or
maybe some Old Bay seasoning.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On Apr 3, 8:53*pm, Pringles CheezUms > wrote:
> What are simple & reasonably healthy yet tasty ways to cook fish?
> I've just been frying fillets in some butter, over medium heat, around 3
> minutes a side. It can come out pretty good, but it's starting to get
> boring.
> What else can I do, what can I add to jazz it up a bit?

The answers are limitless. Besides frying, you can steam, bake, or
broil/grill fish, not to mention the batter - deep fry thing.

To jazz it up a bit, look at some fast and simple sauces. Google for
"sauce meuniere" and "brown butter sauce," for example, and you'll get
enough ideas for a number of meals.

As to kinds of fish, again there are many. In addition to those you
name, try snapper and halibut and swordfish -- they're all different
but only you can know which you'll like. -aem

In article >,
Pringles CheezUms > wrote:

> What are simple & reasonably healthy yet tasty ways to cook fish?
> I've just been frying fillets in some butter, over medium heat, around 3
> minutes a side. It can come out pretty good, but it's starting to get
> boring.
> What else can I do, what can I add to jazz it up a bit?

Dice an onion and sautee until transparent in a little olive oil. Add a
spoonful or so of your favourite curry paste (you know how much you
like), stir it around until it smells really good. Add a can of coconut
milk, bring to a boil then reduce to a simmer. Simmer it for a few
minutes then slide the fish fillets in and let them simmer till they're
done. Serve with rice and salad.

> Also what types of fish work here? So far I've tried tilapia, orange
> roughy & flounder. They all came out pretty decent, but the best of
> those is orange roughy, tastier than tilapia but not so fishy as
> flounder.

I've tried the above with several species of fish local to me (New
Zealand), and they've all come out well. Some hold together better than
others, but that's the nature of fish.

If you are in America, please consider the Monterey Bay Seafood Watch
list when making your choices. Orange roughy is in the red list, which
means it's being overfished. One large orange roughy fishery in NZ
waters has been closed to let fish numbers recover.

http://www.montereybayaquarium.org/cr/seafoodwatch.asp

Miche

--
Electricians do it in three phases

Pringles CheezUms wrote:
>
> Also what types of fish work here? So far I've tried tilapia, orange
> roughy & flounder. They all came out pretty decent, but the best of
> those is orange roughy, tastier than tilapia but not so fishy as
> flounder.

Orange roughy is indeed good. Remember, I have
dibs on the last one.

Turbot is also good. At Trader Joe's, they have
them with some kind of spicy rub on them in the
frozen section. I like those because if you dig
through the selection, there's usually a few that
only have one piece in the package of the perfect
size for one serving.

I usually make soup. Just the fish, a can of
Swanson Natural Goodness chicken broth, some
peeled broccoli pieces or halved small Brussel
sprouts, maybe a can of whole corn or some
precooked barley, and pepper.

Doesn't smell up the house that way, too.

"Pringles CheezUms" > wrote in message
...
> What are simple & reasonably healthy yet tasty ways to cook fish?
> I've just been frying fillets in some butter, over medium heat, around 3
> minutes a side. It can come out pretty good, but it's starting to get
> boring.
> What else can I do, what can I add to jazz it up a bit?
>
Herbs. Spices. Wine. Sauces. Vegetables. Baking; braising; poaching;
grilling... the choices are myriad, as is the fish.

Jill

"Blinky the Shark" > wrote in message
news
> Pringles CheezUms wrote:
>
>> What are simple & reasonably healthy yet tasty ways to cook fish? I've
>> just been frying fillets in some butter, over medium heat, around 3
>> minutes a side. It can come out pretty good, but it's starting to get
>> boring.
>> What else can I do, what can I add to jazz it up a bit?
>>
>> Also what types of fish work here? So far I've tried tilapia, orange
>> roughy & flounder. They all came out pretty decent, but the best of those
>> is orange roughy, tastier than tilapia but not so fishy as flounder.
>
> I got into basa fillets a couple of months ago, and I can't get enough of
> 'em. They're really tasty and they're only $3.99US a pound as a regular
> price at my mainstream chain supermarket. I grill them on my Foreman; I
> brush them with OO first, on both sides. They're flavorful enough that I
> don't do much with them -- just some coarse black pepper and lemon, or
> maybe some Old Bay seasoning.
>
>
For those not in-the-know, Basa is a Vietnamese catfish. Too bad the price
of U.S. catfish is sky high. Catfish is a great mild fish; works well with
almost any cooking method.

Jill <--loves catfish

Pringles CheezUms wrote:

> What are simple & reasonably healthy yet tasty ways to cook fish?
> I've just been frying fillets in some butter, over medium heat,
> around 3 minutes a side. It can come out pretty good, but it's
> starting to get boring.

Put the fillets in beaten eggs and bread them before frying. Easy, quick and
tasty.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Pringles CheezUms said...

> What are simple & reasonably healthy yet tasty ways to cook fish?


Cod, mahi mahi or halibut steaks gently pan fried in safflower oil until
lightly golden and flaky.

No spices or anything. The flavor is so mild it speaks for itself. Maybe some
lemon to finish.

Over rice or orzo.

YUM!

Andy

jmcquown wrote:

>
> "Pringles CheezUms" > wrote in message
> ...
>> What are simple & reasonably healthy yet tasty ways to cook fish? I've
>> just been frying fillets in some butter, over medium heat, around 3
>> minutes a side. It can come out pretty good, but it's starting to get
>> boring.
>> What else can I do, what can I add to jazz it up a bit?
>>
> Herbs. Spices. Wine. Sauces. Vegetables. Baking; braising; poaching;
> grilling... the choices are myriad, as is the fish.

I'll have the braised plethora, please. With a myriad on the side.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

jmcquown wrote:


> "Blinky the Shark" > wrote in message
> news
>> Pringles CheezUms wrote:
>>
>>> What are simple & reasonably healthy yet tasty ways to cook fish? I've
>>> just been frying fillets in some butter, over medium heat, around 3
>>> minutes a side. It can come out pretty good, but it's starting to get
>>> boring.
>>> What else can I do, what can I add to jazz it up a bit?
>>>
>>> Also what types of fish work here? So far I've tried tilapia, orange
>>> roughy & flounder. They all came out pretty decent, but the best of
>>> those is orange roughy, tastier than tilapia but not so fishy as
>>> flounder.
>>
>> I got into basa fillets a couple of months ago, and I can't get enough
>> of 'em. They're really tasty and they're only $3.99US a pound as a
>> regular price at my mainstream chain supermarket. I grill them on my
>> Foreman; I brush them with OO first, on both sides. They're flavorful
>> enough that I don't do much with them -- just some coarse black pepper
>> and lemon, or maybe some Old Bay seasoning.
>>
>>
> For those not in-the-know, Basa is a Vietnamese catfish. Too bad the
> price of U.S. catfish is sky high. Catfish is a great mild fish; works
> well with almost any cooking method.

In fact, I've have read from more than one source that when they first
started marketing it here in the US it was called Vietnamese catfish --
and it scared the US catfisheries into begging for protective regulation;
apparently the result was protection in the form of it not being legal to
call it catfish here; or perhaps the importers responded to the mere
threat of (possibly harsher) regulation by not using that label any more.

> Jill <--loves catfish

So does Blinky. But I'm damned if I'm paying $8 a pound for it.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Andy wrote:

> Over rice or orzo.

"Orzo" is barley? Because orzo is the italian word for barley and it's
strange to see it used out of Italy.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Vilco said...

> Andy wrote:
>
>> Over rice or orzo.
>
> "Orzo" is barley? Because orzo is the italian word for barley and it's
> strange to see it used out of Italy.


Vilco,

I just know it as a rice shaped pasta. A nice change from rice every now and
then.

Andy

Pringles CheezUms > wrote in
:

> What are simple & reasonably healthy yet tasty ways to cook
> fish? I've just been frying fillets in some butter, over
> medium heat, around 3 minutes a side. It can come out pretty
> good, but it's starting to get boring.
> What else can I do, what can I add to jazz it up a bit?
>
> Also what types of fish work here? So far I've tried tilapia,
> orange roughy & flounder. They all came out pretty decent, but
> the best of those is orange roughy, tastier than tilapia but
> not so fishy as flounder.
>
> TIA!

Baked. I prefer trout, tina and salmon. Sardines out of the tin.
;-)

Foil wrapped with a bit of bacon, onion and lemon.
Or tomato, onion and garlic.

I Googled and found these right away:
http://www.cooksrecipes.com/category/seafood.html

A bunch of crab, shrimp, lobster and more recipes here.
(Emeril's Seafood Boil Seasoning Mix too.)
http://www.wchstv.com/gmarecipes/fisindex.shtml

http://www.seafoodfish.com/

http://www.hugs.org/fishdex.shtml

sandi > wrote in

> Baked. I prefer trout, tina and salmon.

Make that tUna. Tina too tough & not tasty.

Blinky the Shark wrote:
> Pringles CheezUms wrote:
>
>> What are simple & reasonably healthy yet tasty ways to cook fish?
>> I've just been frying fillets in some butter, over medium heat,
>> around 3 minutes a side. It can come out pretty good, but it's
>> starting to get boring.
>> What else can I do, what can I add to jazz it up a bit?
>>
>> Also what types of fish work here? So far I've tried tilapia, orange
>> roughy & flounder. They all came out pretty decent, but the best of
>> those is orange roughy, tastier than tilapia but not so fishy as
>> flounder.
>
> I got into basa fillets a couple of months ago, and I can't get
> enough of 'em. They're really tasty and they're only $3.99US a pound
> as a regular price at my mainstream chain supermarket. I grill them
> on my Foreman; I brush them with OO first, on both sides. They're
> flavorful enough that I don't do much with them -- just some coarse
> black pepper and lemon, or maybe some Old Bay seasoning.
>
>
> --
> Blinky
> Killing all posts from Google Groups
> The Usenet Improvement Project: http://improve-usenet.org
> Blinky: http://blinkynet.net

Wasn't there a big fuss in the news this last summer about how contaminated
the water was that was used for fish farming in Viet Nam and in general in
that part of the world? I don't recall the details, but I know that I
started asking for fish origin and shorthly thereafter I noticed that all
fish around here are marked country of origin and whether wild caught or
farmed.
Janet

"Janet Bostwick" > wrote in message
...
> Blinky the Shark wrote:
>> Pringles CheezUms wrote:
>>
>>> What are simple & reasonably healthy yet tasty ways to cook fish?
>>> I've just been frying fillets in some butter, over medium heat,
>>> around 3 minutes a side. It can come out pretty good, but it's
>>> starting to get boring.
>>> What else can I do, what can I add to jazz it up a bit?
>>>
>>> Also what types of fish work here? So far I've tried tilapia, orange
>>> roughy & flounder. They all came out pretty decent, but the best of
>>> those is orange roughy, tastier than tilapia but not so fishy as
>>> flounder.
>>
>> I got into basa fillets a couple of months ago, and I can't get
>> enough of 'em. They're really tasty and they're only $3.99US a pound
>> as a regular price at my mainstream chain supermarket. I grill them
>> on my Foreman; I brush them with OO first, on both sides. They're
>> flavorful enough that I don't do much with them -- just some coarse
>> black pepper and lemon, or maybe some Old Bay seasoning.
>>
>
> Wasn't there a big fuss in the news this last summer about how
> contaminated the water was that was used for fish farming in Viet Nam and
> in general in that part of the world? I don't recall the details, but I
> know that I started asking for fish origin and shorthly thereafter I
> noticed that all fish around here are marked country of origin and whether
> wild caught or farmed.
> Janet
I don't know about that but after the big scare about contaminated pet and
people food ingredients from China all the tilapia I see these days is
labelled "Product of Costa Rica". But how do we really know?

Jill

jmcquown wrote:
> "Janet Bostwick" > wrote in message
> ...
snip
>> Wasn't there a big fuss in the news this last summer about how
>> contaminated the water was that was used for fish farming in Viet
>> Nam and in general in that part of the world? I don't recall the
>> details, but I know that I started asking for fish origin and
>> shorthly thereafter I noticed that all fish around here are marked
>> country of origin and whether wild caught or farmed.
>> Janet
> I don't know about that but after the big scare about contaminated
> pet and people food ingredients from China all the tilapia I see
> these days is labelled "Product of Costa Rica". But how do we really
> know?
> Jill

Ain't that the truth? How do we really know? My daughter and I attempted a
search a couple of months ago to see if we could determine if the waters of
Costa Rica were any better off than those of Viet Nam. There just isn't
that much good info out there. I see US tilapia here as well as South
American tilapia. The US tilapia are very small and the SA ones are much
larger. The only place I see both is at Costco. Otherwise at the local
supermarkets I see fish from China and Viet Nam. -- or, every once in a
while US or Canadian.
Janet

"Pringles CheezUms" > wrote in message
...
> What are simple & reasonably healthy yet tasty ways to cook fish?
> I've just been frying fillets in some butter, over medium heat, around 3
> minutes a side. It can come out pretty good, but it's starting to get
> boring.
> What else can I do, what can I add to jazz it up a bit?
>
> Also what types of fish work here? So far I've tried tilapia, orange
> roughy & flounder. They all came out pretty decent, but the best of
> those is orange roughy, tastier than tilapia but not so fishy as
> flounder.
>
> TIA!

Try laying out a 12" square piece of aluminum foil. Place the fish filet in
the center. salt and pepper the filet, top with a very thin slice of onion,
a slice of lemon, a pat of butter and some sprigs of fresh thyme or dill.
Fold up 2 sides of the foil over the fish and fold the edges over a few
times to seal. Fold the ends over several times to seal. Repeat for other
filets. Place the packet on a rimmed backing sheet in a pre-heated oven at
400F for 12 minutes.

Once you get the basic concept down, you can play with what you put in with
the fish, the veggies you use and the different type of fish. The whole
thing takes 10 minutes to prepare and really makes a nice presentation. To
really show off you can do it in parchment paper.

I made Alaskan Halibut in parchment the other night this way and it was
super! Got a rare round of applause from the family.

Jon

In article >,
Pringles CheezUms > wrote:

> What are simple & reasonably healthy yet tasty ways to cook fish?
> I've just been frying fillets in some butter, over medium heat, around 3
> minutes a side. It can come out pretty good, but it's starting to get
> boring.
> What else can I do, what can I add to jazz it up a bit?
>
> Also what types of fish work here? So far I've tried tilapia, orange
> roughy & flounder. They all came out pretty decent, but the best of
> those is orange roughy, tastier than tilapia but not so fishy as
> flounder.
>
> TIA!

I usually nuke fish in a glass pie plate. I've a recipe for a
micro-cooked crumb topping for fish that's pretty good and if I find it,
I'll post it. :-/

Crunchy Oven-Fried Fish
Posted to r.f.cooking by Barb Schaller, 4-4-2008

1 # orange roughy or other white fish fillets 1/2" thick
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon lemon pepper
1 egg white
1/4 cup dried bread crumbs
1/4 cup corn meal
1-1/2 teaspoons finely shredded lemon peel
1/2 teaspoon dried basil crushed

Cut fish into serving pieces. Combine flour, salt and lemon pepper; set
aside.

Beat egg white until frothy and set aside.

Combine bread crumbs and corn meal, lemon peel and basil. Dip one side
only of fish into flour mixture, shake excess, dip into egg white, then
coat with bread crumbs.

Spray shallow pan with non-stick coating. Place fillets in pan, coating
side up, tucking under any thin edges. Bake at 450? for 6-12 minutes,
until fish flakes easily. Makes 4 servings.

Source: Arizona Republic Food section, 2/20/95
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

On Apr 4, 6:09*am, "Zeppo" > wrote:
> "Pringles CheezUms" > wrote in message
>
> ...
>
> > What are simple & reasonably healthy yet tasty ways to cook fish?
> > I've just been frying fillets in some butter, over medium heat, around 3
> > minutes a side. It can come out pretty good, but it's starting to get
> > boring.
> > What else can I do, what can I add to jazz it up a bit?
>
> > Also what types of fish work here? So far I've tried tilapia, orange
> > roughy & flounder. They all came out pretty decent, but the best of
> > those is orange roughy, tastier than tilapia but not so fishy as
> > flounder.
>
> > TIA!
>
> Try laying out a 12" square piece of aluminum foil. Place the fish filet in
> the center. salt and pepper the filet, top with a very thin slice of onion,
> a slice of lemon, a pat of butter and some sprigs of fresh thyme or dill.
> Fold up 2 sides of the foil over the fish and fold the edges over a few
> times to seal. Fold the ends over several times to seal. Repeat for other
> filets. Place the packet on a rimmed backing sheet in a pre-heated oven at
> 400F for 12 minutes.
>
> Once you get the basic concept down, you can play with what you put in with
> the fish, the veggies you use and the different type of fish. The whole
> thing takes 10 minutes to prepare and really makes a nice presentation. To
> really show off you can do it in parchment paper.
>
> I made Alaskan Halibut in parchment the other night this way and it was
> super! Got a rare round of applause from the family.
>
> Jon

I do this too- try a bit of white wine, maybe a bit o garlic, too.

On Fri, 4 Apr 2008 07:12:18 -0400, "jmcquown" >
wrote:

>
>"Janet Bostwick" > wrote in message
...
>>
>> Wasn't there a big fuss in the news this last summer about how
>> contaminated the water was that was used for fish farming in Viet Nam and
>> in general in that part of the world? I don't recall the details, but I
>> know that I started asking for fish origin and shorthly thereafter I
>> noticed that all fish around here are marked country of origin and whether
>> wild caught or farmed.
>> Janet
>I don't know about that but after the big scare about contaminated pet and
>people food ingredients from China all the tilapia I see these days is
>labelled "Product of Costa Rica". But how do we really know?
>
>Jill

better play it safe and not eat anything.

your pal,
blake

jmcquown wrote:

>
> "Janet Bostwick" > wrote in message
> ...
>> Blinky the Shark wrote:
>>> Pringles CheezUms wrote:
>>>
>>>> What are simple & reasonably healthy yet tasty ways to cook fish? I've
>>>> just been frying fillets in some butter, over medium heat, around 3
>>>> minutes a side. It can come out pretty good, but it's starting to get
>>>> boring.
>>>> What else can I do, what can I add to jazz it up a bit?
>>>>
>>>> Also what types of fish work here? So far I've tried tilapia, orange
>>>> roughy & flounder. They all came out pretty decent, but the best of
>>>> those is orange roughy, tastier than tilapia but not so fishy as
>>>> flounder.
>>>
>>> I got into basa fillets a couple of months ago, and I can't get enough
>>> of 'em. They're really tasty and they're only $3.99US a pound as a
>>> regular price at my mainstream chain supermarket. I grill them on my
>>> Foreman; I brush them with OO first, on both sides. They're flavorful
>>> enough that I don't do much with them -- just some coarse black pepper
>>> and lemon, or maybe some Old Bay seasoning.
>>>
>>>
>> Wasn't there a big fuss in the news this last summer about how
>> contaminated the water was that was used for fish farming in Viet Nam
>> and in general in that part of the world? I don't recall the details,
>> but I know that I started asking for fish origin and shorthly thereafter
>> I noticed that all fish around here are marked country of origin and
>> whether wild caught or farmed.
>> Janet
> I don't know about that but after the big scare about contaminated pet and
> people food ingredients from China all the tilapia I see these days is
> labelled "Product of Costa Rica". But how do we really know?

We don't. But similarly we don't know if we're going to be hit by a car
on our way to the market, either. While some will deny it, we all depend
on faith -- we don't wear kevlar on the way to the store, because we have
faith that we won't be shot; we don't wear a hardhat at the store because
we have faith that the lighting fixtures aren't going to fall on us. If I
see a sign that says, "Product of Elbonia", I have faith that that's true.
It might not be; but that lighting fixture might fall on me, too.
Sometimes you just have to leave the house without the kevlar vest.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

l, not -l wrote:

>
> On 4-Apr-2008, Blinky the Shark > wrote:
>
>> I'll have the braised plethora, please. With a myriad on the side.
>
> Plethora are really quite good stuffed with a mixture of myriad, bread
> crumbs and garlic sauteed in butter. Or, instead of stuffed, topped with
> your favorite salsa and microwaved in a covered dish for 4 minutes/pound.

Mmmmm! That sounds legion!

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

sandi wrote:

> sandi > wrote in
>
>> Baked. I prefer trout, tina and salmon.
>
> Make that tUna. Tina too tough & not tasty.

I hope Tina doesn't read that.

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

On 2008-04-04, Andy wrote:

>> "Orzo" is barley? Because orzo is the italian word for barley and it's
>> strange to see it used out of Italy.

> I just know it as a rice shaped pasta. A nice change from rice every now and
> then.

Interesting. I'd have expected it to be a specific "Italian style" of
barley, by analogy with "risotto".


--
It is probable that television drama of high caliber and produced by
first-rate artists will materially raise the level of dramatic taste
of the nation. (David Sarnoff, CEO of RCA, 1939; in Stoll 1995)

blake murphy wrote:
> On Fri, 4 Apr 2008 07:12:18 -0400, "jmcquown" >
> wrote:
>
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>>
>>> Wasn't there a big fuss in the news this last summer about how
>>> contaminated the water was that was used for fish farming in Viet
>>> Nam and in general in that part of the world? I don't recall the
>>> details, but I know that I started asking for fish origin and
>>> shorthly thereafter I noticed that all fish around here are marked
>>> country of origin and whether wild caught or farmed.
>>> Janet
>> I don't know about that but after the big scare about contaminated
>> pet and people food ingredients from China all the tilapia I see
>> these days is labelled "Product of Costa Rica". But how do we
>> really know?
>>
>> Jill
>
> better play it safe and not eat anything.
>
> your pal,
> blake

This was too graphic for me to enjoy eating fish from that area of the
world. You may have my share.
Janet

Blinky the Shark > wrote in
news
> sandi wrote:
>
>> sandi > wrote in
>>
>>> Baked. I prefer trout, tina and salmon.
>>
>> Make that tUna. Tina too tough & not tasty.
>
> I hope Tina doesn't read that.

I don't think she will, thank goodness.

blake murphy > wrote in
:

> On 04 Apr 2008 10:55:37 GMT, sandi >
> wrote:
>
>>sandi > wrote in
>>
>>> Baked. I prefer trout, tina and salmon.
>>
>>Make that tUna. Tina too tough & not tasty.
>
> tina sexy, though.
>
> <http://imagecache2.allposters.com/im...OD/RS432~Tina-
> Turner-Rolling-Stone-no-432-October-1984-Posters.jpg>
>
> your pal,
> ike

Our Tina is a bit spoiled and quite sexy too. :-)