Pipe 45
05-13-2004, 03:03 PM
MIKE'S
WHITE SEABASS
RED ONIONS
MAYO (BEST FOODS)
FRESH PARMIGIANO-REGGIANO CHEESE (GRATED)
FRESH DILL
BREAD CRUMBS (PLAN)
SALT & PEPPER
WHITE SEABASS OR ANY WHITE FLESH FISH I.E. GROUPER, PARGO ETC.
PRE HEAT OVEN TO 375* CUT ONION IN 1\4” THICK SLICES, SALT AND PERPER FISH, PLACE FISH ON TOP OF ONION (FISH SHOULD BE ABOUT SAME SIZE AS ONION SLICE) NEXT: START WITH 1 CUP MAYO, 3\4 CUP BREAD CRUMBS, 1\3 CUP CHEESE AND CHOPPED FRESH DILL TO TASTE (ABOUT 1\8 CUP) COMBINE INTO A THICK PASTE, SPREAD MAYO MIXTURE OVER TOP OF FISH, PLACE FISH AND ONION IN A BAKING DISH COVER WITH FOIL AND COOK TO MED RARE 8 TO 15 MIN (DEPENDS HOW THICH THE FISH IS) PRE HEAT BROILER REMOVE FISH FROM THE OVEN REMOVE FOIL PUT A LITTLE (OR A LOT) OF CHEESE ON TOP OF FISH PLACE BAKING DISH IN BROILER 3 TO 5 MIN UNTIL YOU GET A NICE CRUST ON TOP OF MAYO MIXTURE. ENJOY
WHITE SEABASS
RED ONIONS
MAYO (BEST FOODS)
FRESH PARMIGIANO-REGGIANO CHEESE (GRATED)
FRESH DILL
BREAD CRUMBS (PLAN)
SALT & PEPPER
WHITE SEABASS OR ANY WHITE FLESH FISH I.E. GROUPER, PARGO ETC.
PRE HEAT OVEN TO 375* CUT ONION IN 1\4” THICK SLICES, SALT AND PERPER FISH, PLACE FISH ON TOP OF ONION (FISH SHOULD BE ABOUT SAME SIZE AS ONION SLICE) NEXT: START WITH 1 CUP MAYO, 3\4 CUP BREAD CRUMBS, 1\3 CUP CHEESE AND CHOPPED FRESH DILL TO TASTE (ABOUT 1\8 CUP) COMBINE INTO A THICK PASTE, SPREAD MAYO MIXTURE OVER TOP OF FISH, PLACE FISH AND ONION IN A BAKING DISH COVER WITH FOIL AND COOK TO MED RARE 8 TO 15 MIN (DEPENDS HOW THICH THE FISH IS) PRE HEAT BROILER REMOVE FISH FROM THE OVEN REMOVE FOIL PUT A LITTLE (OR A LOT) OF CHEESE ON TOP OF FISH PLACE BAKING DISH IN BROILER 3 TO 5 MIN UNTIL YOU GET A NICE CRUST ON TOP OF MAYO MIXTURE. ENJOY