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Serves 6 - 8
2 lbs. fish fillet (any variety)
1/4 c. margarine or butter
1/2 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. lemon and pepper seasoning
1/4 tsp. seafood seasoning
1/8 tsp. tarragon
1/8 tsp. rosemary
1/2 c. dry white wine (or water)
Wash and dry fish. Place in single layer skin side down on foil lined shallow baking pan. Melt margarine in small pan. Add remaining ingredients and cook over low heat until seasonings are blended and mixture warm. Pour 1/2 of the sauce over the fish. Broil about 4 inches from heat for 5 minutes. Pour remaining sauce over the fish. Broil until fish flakes easily. Do not overcook. Remove fish to serving platter and pour pan juices over the fish.
2 lbs. fish fillets (bass, spot, grey
trout, etc.)
1/4 c. butter or margarine, melted
1/2 tsp. salt
1/2 tsp. prepared mustard
1/4 tsp. lemon pepper
1/4 tsp. seafood seasoning
1/8 tsp. rosemary
1/2 c. dry white wine
Place fish in well greased baking dish. Mix remaining ingredients and pour over fish. Broil 10 minutes or until flaky.
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