| 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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