As many of you who are regular visitors here know, I am always in search of delectable fish recipes. In an effort to lower cholesterol and maintain a healthier lifestyle, our family has been trying to eat fish at least three times a week. This has at times caused great debate and consternation among the ranks who are not HUGE fish lovers. So if there was a way to bring in another beloved food group to enhance the little swimmers, than I am game.
Enter from the lovely dairy section of the food pyramid. Ahh sweet Parmesan, or should I say salty. This was a wonderful combination of delicate fish with a strong compliment of cheese. I have to say though, it did not over power. It crusted beautifully in the broiler and added a nice crunch to the fish. It received a two thumbs up from Jerry and one and a half from Jonathan. I loved the easy preparation and the fact that it complimented the risotto I wanted to serve with it.
Have fun and let me know what you think. This recipe is from the wonderful LeAnn Ely of "Saving Dinner" fame. It's wonderful for the waist line as well.
Broiled Parmesan White Fish
recipe from LeAnn Ely @ SavingDinner.com
1 pound white fish
1/4 cup Parmesan cheese
2 tablespoons butter, softened
1 1/2 tablespoons low fat mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
Preheat your oven’s broiler.
Lightly oil a broiling pan.
Arrange fillets in a single layer on the prepared pan. Place topping on fish. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese spread on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Serving Suggestions: Serve with sautéed garlicky asparagus or green beans.
Labels: In the Kitchen