I found fresh Alaskan halibut on sale, one of our favorite fish. I'm not crazy about cooking fish indoors. But I had come across this recipe from a webpage that no longer exists. It looked and sounded interesting.
After making a few changes, it turned out to be very tasty. I loved the sauce and wanted to find more things to put it on. We used the left overs (since I didn't cook 2 pounds of fish) on slices of sourdough and put it under the broiler. Yum!
•
3/4 c. shredded Parmesan cheese
• scant 1/4 tsp smoked paprika
• 1/4 tsp. salt
• 1/4 tsp. pepper (try Aleppo)
•
1/3 c. butter, softened, plus more for greasing foil
•
1/4 c. mayonnaise
•
3 tbsp lemon juice
• 2-3 tbsp chopped red, yellow, or green onion
•
2 cloves garlic, minced
•
2 tbsp chopped parsley
•
2 dashes tabasco sauce
•
2 pounds skinless fish* such as halibut, salmon, or cod
1. Pre-heat the oven broiler. Line a 9×13″ baking pan (not a dish unless it can take the heat of a broiler) with heavy-duty foil and grease with thin coat of butter.
2. Trim fish of skin and
dark areas. (The dark area next to the skin is where the fish collects undesirable minerals, so it is best to trim it away.) Arrange fish in a single
layer in the baking pan.
3. Broil fish for 8
minutes or until it flakes with a fork.
4. Meanwhile, mix
together parmesan cheese, smoked paprika, salt, pepper, butter, mayo, lemon juice, onion, garlic, parsley, & tabasco in small bowl until well blended.
5. Remove fish from oven
and carefully spread parmesan mixture over top. Broil 2-3 additional minutes,
or until bubbly and lightly browned.
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings (yield): 6
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