If you’re a regular reader, you know how I get on a kick at times (and wear something out?!!).
You’ve seen this past couple of weeks how I’m on a lemon and lime and fish kick…the tablescape last week, the Ceviche recipe, and now this …my favorite fish dish of all time! (And, I normally don’t even like fish!)
Now that you’ve seen the dish photos in progress, let me explain each simple step.
Oh, as a preliminary, let me say this. Ask your grocer for the freshest fish of the day. I joked with my Mr. Grocer about having catfish ponds all around us…about having no time to fish…about the ridiculousness of buying fish when I could literally stumble into a pond and wind up with a fish in my mouth. (Ha! That’s a lovely mental picture, eh?)
Step One: pat your fish dry with paper towels. Squeeze them, if necessary. You want them really dry so they can soak up the juice you’re going to feed them.
Squeeze lemon or lime juice all over the fish you placed in a prepared shallow casserole dish. This sort of “pre-cooks” the fish. I used more lime juice than the recipe said to use. I’m loving lime (as you well know)!
Let the “juiced fish” sit for ten minutes while you prepare the topping. No sense in wasting idle time, right?
Freshly grated Parmesan is so flavorful! With fresh, you can use less and still have full flavor – for fewer calories and less fat.
While you’re at it, you can skimp on the butter amount, too, if you wish. I cut mine in half. It didn’t change the flavor AT ALL. So, why not, right?
Step Two: After ten minutes of soaking up the fresh juice, broil the fish 3 to 4 inches from heat source for four to five minutes. (No need to write this down. You’ll find a printable recipe at the end.)
While the fish is cooking, busy yourself with other things – like cooking and stirring the rice I forgot to mention. It’s really good with this fish…soaks up the extra sauce real nice!
Remove the fish from the oven and cover with the Parmesan mixture.
Step Three: Return to the broiler for another 3 minutes or so. If your fish slices are thick, look for white meat in the thickest part and return to oven if needed.
My extra lime juice made mine very juicy…more for soaking into the rice. Yummo~
To undo any hint of healthy, I added HH’s required white French bread on his plate. Ha!
Knock your family’s socks off and print this recipe. Don’t forget to share it with your friends on social media, too!
- 2 pounds of filet fish (about 4 medium-sized)
- 2 Tablespoons lemon or lime juice
- ½ cup grated Parmesan
- ¼ cup butter, softened
- 3 Tablespoons mayo
- 2 dashes of Tabasco
- 3 Tablespoons of finely chopped green onion
- ¼ teaspoon of salt
- Pat each fish filet dry with paper towel - squeeze until no juice runs out.
- Place in single layer on vegetable oil prepared shallow baking dish and drizzle freshly squeezed juice over top. Let sit for ten minutes.
- Meanwhile, stir together the Parmesan, butter, mayo, Tabasco, onion, and salt. Set aside.
- Broil fish at 500 degrees for 4-5 minutes, 3 to 4 inches from heat source.
- Remove from oven and cover with Parmesan mixture. Return to broiler for 3 or 4 more minutes. Sauce will be light brown and tastes wonderful over cooked rice.
We ate a side salad (a new trial recipe) with our fish and rice, as well. Ahem…we won’t be having the salad again. But the fish….
Yes…whenever Mr. Grocer has very fresh fish again and I don’t have to plunk a hook in a pond. 😉
Do you like to fish? Or do you just like to eat fish?