Rinse fish and pat dry, cut into
Broil fish (steaks take 10 minutes per inch and 5 minutes on each side).
Mix topping.
Spread on top of broiled fish.
Broil until brown and bubbly.
Melt one tablespoon butter in a pan and saute mushrooms, set aside.
In a medium sauce pan melt two tablespoon of butter and stir in the flour until dissolved.
Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens.
Do not boil.
Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning, and sauteed mushrooms, heat through.
Hold warm until ready to serve.
Serve over grilled or broiled fish.
Preheat broiler.
Rinse fish and pat dry.
Lightly coat both sides of each fish piece with mayonnaise.
Place in a shallow baking dish.
Sprinkle with half of the Lemon Herb Seasoning and paprika.
Broil 3 to 4 minutes.
Turn fish and sprinkle with remaining seasonings.
Broil for another 3 to 4 minutes or until fish flakes when tested with a fork or is no longer translucent. Garnish with lemon slices and a sprig of fresh parsley.
Serve immediately.
Thaw fish if frozen.
Preheat broiler.
Cut fillets into 6 portions. Place fish in a single layer in a greased baking pan. Brush half the melted butter or Dill Sauce over the fish.
Season with salt and pepper.
Mix butter, juice, salt and pepper.
Baste fillets with sauce and place in broiler pan.
Broil about 5 minutes on each side, basting with sauce when fillets are turned.
Place on warm plate and pour remaining sauce over fish.
Serve immediately.
Mix all ingredients, except fish, in shallow dish.
Add fish and coat all sides with mixture.
Cover and refrigerate for 15 to 30 minutes.
Remove fish from marinade.
Broil 9 to 12 minutes or until fish begins to flake.
Preheat oven broiler to very hot. Brush a baking sheet with oil. Brush fish with oil and season. Place on prepared baking sheet and cook 5 mins on top rack, basting with lemon juice, until fish flakes easily.
Meanwhile, for the topping, combine parsley, garlic and lemon zest in bowl. Sprinkle on fish and serve on a bed spinach. Accompany with lemon wedges.
br>Season both sides of fish with garlic salt, onion salt
Put fish in flat pan or broiler pan.
Baste completely with lemon juice.
Set aside approximately 15 minutes prior to cooking, then add fresh thyme (sprinkle a lot all over fish).
Sprinkle paprika to taste; salt and pepper to taste or seasoned salt. Place other ingredients on top of fish; place dabs of margarine on fish.
Put in broiler; do not turn fish.
Brown to golden brown or color desired, brushing or basting with juices from fish periodically.
Add a tiny bit of water to fish.
Bake 10 to 15 minutes until done.
Brush cooking oil over the fish and sprinkle with paprika and a liberal amount of garlic powder.
Place the fish about 3-inches from the heat source and broil about 10 minutes on each side.
A sprinkle of lemon juice will improve the flavor of the fish.
Place fish in a single layer on a well-greased bake and serve platter 15 x 10-inches.
Brush fish with lemon juice; let stand 10 minutes.
Combine remaining ingredients and set aside.
Broil fish about 4 inches from source of heat for 6 to 8 minutes or until fish flakes easily when tested with a fork.
Remove from heat; spread with cheese mixture.
Broil 2 to 3 minutes longer or until cheese mixture is lightly browned.
Makes 6 servings.
Cut fish into 4 equal portions.
Place fish on unheated rack of broiler pan.
Combine melted butter, lime peel, lime juice and pepper sauce.
Brush some of the mixture over fish.
Sprinkle lightly with salt and pepper.
Broil 4 inches from heat for 12 minutes.
Brush with lime mixture.
Turn and brush again.
Broil 10 to 12 minutes more, until fish flakes easily when tested with a fork.
Remove fish to serving platter.
Combine all and serve over your favorite broiled fish.
n both sides of the fish. Sprinkle and rub both sides
Arrange fish in a single layer in shallow baking pan.
In small saucepan, combine lemon juice, butter, onion, dry mustard, salt and pepper.
Heat, stirring until blended.
Pour sauce over fish.
Preheat broiler.
Broil fish slowly, about 4 inches from flame, basting 2 or 3 times with sauce until fish is browned and will flake when tested with fork.
Sprinkle with paprika after final basting.
The liquid keeps fish moist and tender while it broils to a golden crust.
Rinse fish and pat dry.
Line cookie sheet or baking dish with foil.
For easy clean up, combine mayonnaise, Parmesan cheese, mustard and pepper.
Spread fish with mixture.
Broil about 5 inches from source of heat for 4 to 8 minutes, or until fish flakes with fork.
Sprinkle with parsley.
Serve immediately.
east several hours before broiling fish (can be made ahead and
Marinate fish in lemon juice for 30 minutes.
Lay fish on foil covered broiler pan.
Spoon margarine over fish.
Sprinkle with garlic salt, white pepper and paprika.
Broil about 25 minutes or until fish flakes easily.
Serves 4.
Arrange the fish in a single layer in heat- proof platter or shallow baking pan. In small saucepan combine lemon juice, butter, onion, brown, sugar, dry mustard, salt and pepper. Heat, stirring, till blended. Pour sauce over fish. Preheat broiler. Broil fish slowly, about 4 inches from the flame, basting 2 or 3 times with sauce till fish is browned and will flake when tested with fork. Sprinkle with paprika after final basting. Arrange cooked baby carrots and asparagus spears around edge of platter and serve. Makes 6 servings.