Sea Bass With Garlic Mayonnaise
"Fancy fish for two in a flash from Good Food Magazine, January 1988."
photo by MsPia
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1⁄4 cup mayonnaise
- 1 medium garlic clove, minced
- 1 teaspoon fresh lime juice
- salt & freshly ground black pepper
- 2 skinned sea bass fillets (6-8 oz. each)
- 1 teaspoon chopped fresh parsley
directions
- Heat oven to 450 degrees.
- Combine mayonnaise, garlic, and lime juice in small bowl. Season with salt and pepper to taste. Place fish fillets, skinned side up, on broiler pan. Spread half the mayonnaise evenly over fillets.
- Bake 5-7 minutes and remove from oven.
- Heat broiler.
- Carefully turn fillets over and spread with remaining mayonnaise. Broil 4-6 inches from heat, watching carefully, until browned. Transfer fillets to serving platter and sprinkle with parsley. Serve h ot.
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Reviews
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This recipe is a keeper. My wife doesn't care for mayo, but she never knew she ate it. The fish turned out so moist and tasty. -
The aroma coming out of the oven was incredible! Delicious.<br/>Did not have parsley so I used cilantro instead. It goes really well with the lime>
Tweaks
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The aroma coming out of the oven was incredible! Delicious.<br/>Did not have parsley so I used cilantro instead. It goes really well with the lime>
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
