| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | Fish | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | T | Light mayonnaise |
| 1 | T | Lime juice |
| 2 | t | Honey |
| 2 | t | Dijon mustard |
| 1 | t | Dried dill |
| 1 1/3 | lb | Rockfish fillets |
| 1/8 | t | Salt |
| Freshly ground black pepper | ||
| to taste | ||
| 1/3 | c | Panko bread crumbs, see note |
| 2 | t | Margarine |
INSTRUCTIONS
Combine the mayonnaise, lime juice, honey, mustard and dill. Spread over the fish and place on a broiling pan. Sprinkle the fish lightly with salt and pepper. Pat the bread crumbs on top of the fish and dot with the margarine. Broil about 5 inches from the heat source under a hot broiler 12 minutes per inch of thickness, or until the fish tests done (140 degrees on an instant read thermometer). The fish can be served with lime wedges. Note: Panko bread crumbs can be found in the Asian food section of major supermarkets. By Larry Brown of the Seattle Times writing in the San Jose Mercury News. 6/9/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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