![]() Spoon over it the juices left in the baking dish, and serve right away, with lemon slices on the side. Lift the fish out with a spatula, and set on a warm platter to serve family-style, or on individual plates. Bake, uncovered, until the crumbs are crisp and golden and the fish is cooked through, about 15 to 20 minutes. Spoon the seasoned bread crumbs on top of the fillets in a light, even layer. Drizzle with the remaining 3 tablespoons olive oil, and toss the crumbs well until evenly moistened with oil. Toss the bread crumbs in a bowl with the lemon zest, parsley, oregano, chopped peperoncino, and the remaining ¼ teaspoon salt. Arrange the vacuum-sealed fish in a bowl and cover it with cold tap water. If it is not in some sort of packaging, place it in a zip-top bag (do not place it water 'naked'). Lay the fiilets in the dish, turn and swish them in the dressing so both sides are thoroughly moistened, and arrange them, skin side down, in one layer. Here is how: First, be sure to leave the fish in its vacuum-packaging. Ingredients 2 (4 ounce) fillets mahi mahi 2 teaspoons olive oil cup salted butter 1 clove garlic, minced 1 tablespoon lemon juice 2 drops Louisiana-style hot sauce, or to taste 1 roma tomato, seeded and chopped (Optional) 1 green onion, chopped Directions Preheat an oven to 450 degrees F (230 degrees C). Drop in the garlic cloves, and stir with the dressing. Pour 3 tablespoons of the olive oil, the lemon juice, white wine, and another ¼ teaspoon salt into the baking dish, and whisk together well. Lightly salt the fish on both sides, using about ¼ teaspoon salt in all. Brush fish with olive oil, melted butter, or pesto to keep it moist, and season as desired with snipped fresh or dried herbs, spice blends, minced garlic, and/or salt and pepper.You will need a 4-quart shallow rectangular baking dish a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover. For fillets, tuck under any thin edges so they don't cook faster than thicker areas. 3/4 cup shredded Parmesan cheese 1/3 cup butter, softened (plus more for greasing dish) 1/4 cup mayonnaise 3 TBSP lemon juice 1/4 cup chopped green onions.
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