NOTICE TO EVERYONE THAT WE ARE LOOKING FOR CONTRIBUTIONS TO OUR RECIPES, AND EXPECT TO PUBLISH A COOKBOOK WITH THE COLLECTION. SO GIVE US YOUR BEST IDEAS.   REGARDS, STEVE   CONSIDER SAUTEE INSTEAD OF BOILING THE IDEA IS TO USE A LITTLE VIRGIN OLIVE OIL TO COOK YOUR VEGGIES IN A FRY PAN INSTEAD OF BOILING THE GOOD FROM THE VEGGIES. WONDERFUL WITH  TOMATOES, ASPERAGUS, BEANS, BROCCOLI IF YOU ADD SOME GARLIC OR ONION, ALL THE BETTER FOR YOU AND FOR THE FLAVOUR. WANT TO WOW YOUR DINNER GUESTS, OR JUST WANT TO EAT VEGGIES WITH SOOOOO MUCH FLAVOUR.  THIS IS THE WAY.    BAKED HALIBUT AVOCADO  2 lb. halibut fillets 1/4 c. chopped onion 1 c. soft bread crumbs 1/2 tsp. salt 1/2 c. chopped parsley 1 tbsp. lemon juice 1/2 c. shredded Jack or mozzarella cheese 2 (4 oz.) cans mushrooms, drained or (8 oz. fresh) 1/4 c. butter 1/4 tsp. celery salt 1/4 tsp. black pepper 1 egg, beaten 1 lg. avocado Thaw fish fillets, if frozen. Cut into serving pieces and place in single layer in well-greased baking dish. Saute mushrooms and onion in butter until onion is tender. Add bread crumbs, celery salt, salt, pepper and parsley. Combine egg and lemon juice. Brush fish with egg mixture. Peel and slice avocado and arrange over fish. Top with crumb mixture. Sprinkle with cheese. Bake at 350 degrees for 35 minutes or until fish flakes easily when tested with fork. Serves 6.