INGREDIENTS

INSTRUCTIONS

Preheat the broiler with the rack at the top or 3-inches below the
heat source. Cut through the thyme leaves once or twice with a large
sharp knife to encourage them to release their flavor. Place them in
a small mixing bowl with the parsley, chives or scallion, and dill,
and mix them thoroughly. Open up the flaps of the fillets and squeeze
the lemon over the insides to moisten them. Season the insides with
salt and pepper, and sprinkle the herbs evenly over the inside part
that's lying flat. Fold the flaps back over to cover the herbs.
Lightly oil a broiling pan with vegetable oil and lay in the fillets,
flap-side up. Season their tips with salt and pepper and place them
under the broiler. Broil them for 4 to 5 minutes without turning,
until they're lightly browned and just cooked through. It's easy to
tell if they're cooked -- unfold one side of a flap and look for any
pink rawness. Cook a minute or two longer if necessary. The fillets
have a good deal of brownish fat, don't confuse it with pink
undercooked flesh. To prepare the optional brown butter, place the
butter in a small skillet over medium-high heat. It will froth up and
then subside. When the froth begins to subside, swirl the pan by the
handle -- the butter will begin to turn brown as the froth subsides.
When the butter has turned nut brown, in a matter of seconds, turn
off the heat and add the lemon juice. Season the brown butter with
salt and pepper. Place the fillets on warm dinner plates. Spoon the
brown butter over them, if using it, garnish the plates with lemon
wedges, and serve right away. this recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Leslie Revsin, "Great Fish, Quick" From the TV FOOD NETWORK - (Show #
CL-9096 broadcast 03-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-03-1998
Recipe by: Leslie Revsin
Converted by MM_Buster v2.0l.

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