Baked fish with parmesan cheese

Started by Wood Spinner · Oct 30, 2009 · 8 replies

Wood Spinner Oct 30, 2009 at 1:10 PM #1

This is from the San Carlos forum. It sounded so good I had to copy
and Paste here.

Posted: Tue Oct 27th, 2009 06:53 pm

Quote

Reply
2 lbs wahoo fillets (or any other fish)- sliced thin

2 fresh lemons cut in half

4 garlic cloves

2 tbsp olive oil

1/2 cup parmesan cheese- grated

1/4 tbsp butter- melted

4 tbsp mayonnaise

3 tbsp green onion- chopped

1/4 tsp salt

3 dashes hot sauce

Directions:

Line a baking pan with olive oil and garlic, and brush on fish

Combine cheese, butter, mayo, onions, salt and hot sauce in a bowl

Place fish in pan and squeeze lemons on them

Bake at 375 degrees until flaky approx. 10 minutes

Remove from oven and spread cheese mixture on fish

Change oven to high broil

Broil until cheese is lightly brown and bubbly approx 1-2 minutes

TRY THIS IT IS INCREDIBLE

Adam

Telamon

Ladyjeeper Oct 30, 2009 at 1:23 PM #2

That DOES sound yummy! I'll try it soon. Thanks, Bill.

waterkids Oct 30, 2009 at 5:03 PM #3

Jumping in after lurking for awhile , a long while:) Bill, that recipe sounds wonderful.

Thanks for posting it.

joester Nov 4, 2009 at 11:45 AM #4

Bill,
have you already tried this?
was wondering how far form the broiler on high the fish should be?
probably at least a few inches, to keep from burning.
I'll be trying this very soon!
thanks!

Bill, will you be at PDO for Thanksgiving?

Wood Spinner Nov 4, 2009 at 6:10 PM #5

JOESTER
Oh yes we will be ther for the party. And no I have not tried it yet.

ernesto Nov 10, 2009 at 7:54 AM #6

Great recipe! Try substituting sour cream for half of the mayo.

joester Nov 10, 2009 at 12:14 PM #7

Ernesto -
have you made this with the substitution you recommend?
I know we use mayo often because of the oil - keeps fish moist.
would like to hear your report on the altered recipe.
thanks

ernesto Nov 10, 2009 at 12:18 PM #8

I have and I think it improves it ,but it's all a matter of taste.

bahiatrader Nov 10, 2009 at 1:30 PM #9

Heck, that recipe sounds like it would make an old rubber boot taste good! Just kidding. We've used variations of the same recipe with different cheeses for years. We even substituted french onion dip for some of the mayonaise one time. You always want to use mayonaise to maintain the moisture in the fish. Mayonaise is always great for broiling or barbecueing fish also. It's perfect when you get a nice splotchy brown crispy crust on it. The flesh will retain it's moistness..