Fish If you think you do not like fish, you will never qualify as a gourmet. Gourmets eat and enjoy everything—when properly prepared. Your dislike may come from the way in which fish is cooked. Try it baked or broiled—both of which minimize cooking odors. Fish is low in calories, thus good for diets. It is also extremely versatile in presentation . . . for instance: 1. Any fish fillet can be broiled, baked or sauteed in plentyof butter. 2. Any fish fillet can be spread with a bit of anchovy paste —or rolled about chopped shrimps, oysters or clams before baking. 3. Any fish fillet can be baked in a sauce of melted butter, white wine, parsley, chives, chervil, tarragon, onion, minced scallions or shallots, with a few tablespoons of lemon juice and some slivered blanched nuts. 4. Any creamed fish will respond to a dash of nutmeg in the sauce. 5. Any creamed fish will taste richer with a few table spoons of white wine added to the sauce. If you add sherry, the creamed fish automatically becomes "a la Newburg"—-and what's wrong with that? 6. Adding a cup of mixed pickling spice to the water in which you prepare any fish or shellfish will make a considerable difference in flavor!