| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
tb |
Light mayonnaise |
| 1 |
tb |
Lime juice |
| 2 |
ts |
Honey |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Dried dill |
| 1 1/3 |
lb |
Rockfish fillets |
| 1/8 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 1/3 |
c |
Panko bread crumbs, see note |
| 2 |
ts |
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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