This recipe was originally shared by our friend Gene. Now it has become a regular around here. In the summer months, when we are lucky enough to have trout (note I say “have” because usually this means “given” not “caught” – remember, I’m still waiting for that day off to go fishing…) large enough to fillet rather than cook whole, this is our favorite mode of preparation. In the winter, we’ve used this recipe for all kinds of fish, from store bought frozen tilapia, to those “imitation crab” pieces, turning the most simple into a pretty fancy feast. We serve this over a bed of rice or hot buttered noodles, and of course, fresh bread to soak up the extra sauce.
I hope you try and enjoy.
Heavenly Fish
Start by mixing up the sauce in a small bowl:
2 tablespoons lemon juice
½ cup parmesan cheese
¼ cup melted butter
3 tablespoons mayo
3 tablespoons chopped green onion
Fresh ground pepper
Then cook the fish. Place fish fillets in a buttered baking dish, about 9 x 12”.
Squeeze the juice of one lemon over fish.
Broil 4-6 minutes or until no longer transparent.
Remove from heat.
Spread sauce mixture over fish.
Broil 2-3 minutes or until golden brown.