Nutty Drunken Yellow-eye--just got this in an e-mail from our local fish market--

sounds good! but, what about the no cheese with fish? bacon/brie/wine/cod, what's not to like!

 
So much for that. The mayo, parm, green onion mix on fish, then broiled is wonderful.

Must be a matter of taste, is that an Italian thing or more widespread? Inquiring minds...

Edited to add the recipe.

* Exported for MasterCook 4 by Living Cookbook *

Gourmet Grouper

Recipe By :
Serving Size : 6 Preparation Time: 0:00
Categories : Fish Main Dish


Amount Measure Ingredient -- Preparation Method

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter or margarine, softened
3 Tbs mayonnaise
3 Tbs chopped green onions
2 tsp chopped fresh chives
6 8-oz grouper fillets (1-inch-thick)
1/4 cup lemon juice
1/4 tsp pepper
lemon slices (optional)
fresh chives (optional)

1. Combine cheese, margarine, mayonnaise, green onions, and chives in a
small bowl; stir well, and set aside.

2. Place fillets on a lightly greased rank in a broiler pan. Drizzle lemon
juice over fillets; sprinkle with pepper. Broil 6 inches from heat 8 to 10
minutes or until fish flakes easily when tested with a fork.

3. Remove from oven; spread tops of fillets with cheese mixture. Broil an
additional 2 minutes or until cheese is lightly browned and bubbly. Remove
fillets to a serving platter. If desired, garnish with lemon slices and
fresh chives.

 
A version of this has been one of my best "go-to" recipes for years. My version broils the fish for

4-5 minutes, then turns them and broils them for another 4-5 minutes. Then spread sauce over the fish and broil 2-3 minutes longer, or until lightly browned. My recipe doesn't use chives, so if you don't have them, it's OK, and it calls for snapper, or any other fish filet. I've used salmon, too, and it is very good.

 
I read this "no cheese with fish" somewhere this week. I think on David Lebovitz blog. Don't know

the origain of it, maybe French or Italian?? Anyway, rules are made to be broken, right?

 
Tried it last night, really pretty and good!! Not real sure the Parm is necessary.

I too used dry vermouth for the white wine as suggested in the link. And like the idea of almonds instead of pinenuts.

Nan

 
Here is a halibut recipe that is popular all over Alaska, I like this version, several

do not have the tomatoes or vinegar. Several old timers say this is the old, original recipe??

It is also called Halibut Olympia, Halibut Gustavus. This is from the Fiddlehead Cookbook

Halibut Caddy Ganty
3# skinned halibut fillets 3/4" thick--other white fish may be used.
1 bottle dry white wine---I use dry vermouth as my cooking white wine--Nan's note
pour wine over fillets and refrigerate 1-2 hours

1/2 cup mayo
1.2 cup chopped tomato
6 Tabls, chopped onion
2 Tabls cider vinegar
2 Tabls safflower oil--I use light olive oil
4 sprigs parsley
1 1/2 cup sour cream
2 cups dry sourdough or French bread crumbs

Puree mayo, tomatoes,onion, vinegar, oil and parsley together in food processer. I like to not quite go to the puree stage and have minced tomato, onion and parsley. Cover and refrigerate.

Preheat to 500F. lightly oil two 9x13 pans.

Drain and pat fish dry. Roll in bread crumbs and place touching in pans. Spread topping over and sprinkle with paprika. Bake 10-15 minutes. Serve right away.

enjoy,
Nan

 
uh-oh made mistake typing, yes it goes in and lastly crumbs on top. Yum grouper good!!!

 
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