Recipe by Pierre Dance
I think this was one of my Mum's dishes, but I'm not sure. Be that as it may it's a good one. On these hot summer days my portable oven goes out to the patio table to keep the heat out of the house but this dish cooks so quickly that's not necessary. I've done it using Roughy, cod, Alaskan Cod, Snapper, and even Tilapia. You can not go wrong as near as I can tell.
- 4 -8 fish fillets (depending on the particular fish)
- 2 -3 tablespoons lemon juice
- 1⁄2 cup parmesan cheese, freshly and finely grated
- 4 tablespoons clarified butter or 4 tablespoons ghee
- 3 tablespoons mayonnaise
- 3 tablespoons scallions, white and light green,chopped
- 1⁄4 teaspoon salt
- fresh ground black pepper
- 1 -2 dash cholula hot sauce or 1 -2 dash tapatio hot sauce
Directions See How It's Made
- Spray the broiler dish with Pam.
- Place fillets in the dish in a single layer.
- Brush with Lemon Juice.
- Let stand for 15 minutes.
- Combine all other ingredients.
- Broil fillets 4 inches from heat for 5 minutes.
- Spread mixture over fish.
- Broil 3-4 minutes more.
- Goes well with Couscous cooked in chicken stock with dates and lemon zest.
- Don't forget some cellar temperature Chianti.