Wednesday, July 24, 2013

Broiled Parmesan Fish


I love fish. As a young kid, I grew up fishing and eating our catch (usually trout) grilled, baked, smoked and pan fried. There was never a shortage of fish in our house. Between what we caught and froze to last the year plus whatever fresh salmon my grandpa brought back from his fishing excursions in Alaska plus the amazing access to fish and shellfish on the Washington coast line, fish was a major part of our diet.

And then Tennessee happened...

These days, fish is a year-'round craving. And if I'm lucky enough to get my hands on some fresh Alaskan salmon (just now coming into season) or wild caught shrimp that's not from the Gulf (BP will tell you it's safe, but the fishermen will tell you it's not), I'll darn near pay anything to snag it and satiate my fishy tooth.

A couple weeks ago, we were back home in Seattle to visit our old city and wonderful families and friends and got to bask in all the fish gloriousness that is the Pacific Northwest. Fresh clams, fresh oysters, fresh halibut, fresh everything and everywhere. So you can bet when I got back to Tennessee, all I wanted was some more fish.

With no wild-caught fish to be found at my store, I totally caved and got the farm-raised, probably-shipped-from-halfway-across-the-world tilapia just to calm my fish withdrawal and prepared it with this super easy fish recipe.

I recommend this prep for any of the white, flaky fishes that need a slightly lighter touch like halibut, roughy, etc. And, if you can swing it, try to find wild caught, sustainably harvested fish to use this preparation with.

Broiled Parmesan Fish
Adapted from AllRecipes.com

Ingredients:
1/4 c. Parmesan cheese
2 tbsp. butter, softened
1 tbsp. mayo
1 tbsp. fresh lemon juice
1/8 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery seed
1 lb. fish fillets

Directions:
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil

In a small bowl, mix together the cheese, butter, mayo and lemon juice. Season with basil, pepper, onion powder and celery seed. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 min. Flip the fillets over and broil for a couple more minutes, until nearly cooked through. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

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