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home > recipes > seafood > delightful fish fromage
Serves 4 2 long fillets of mild fish ( grouper, tilapia, sole, haddock etc. ) 1 onion, chopped butter or olive oil 2 cups shredded cheese ( Monterey Jack,Colby or mixtures of both, also mozzarella is okay) 1 cup of mayonnaise few dashes of hot sauce lemon juice butter My girls who dislike fish, raved about this recipe. It is Paula Dean's recipe with some changes of mine Season fish to taste with salt, pepper, garlic powder and paprika. Lay in pan. Sprinkle fish with juice of fresh lemon and place pats of butter or margarine over fish. Sauté onion in some oil or butter until tender. Cool. Mix together mayonnaise, and the cheese. Stir in the onions and a bit of hot sauce. Salt and pepper to taste. Spread cheese mixture to completely cover the fish. Bake 425 about 20 minutes or cheese is golden and bubbly and fish is fully cooked Divide into 4 pieces and serve immediately, Garnish with lemon wedges and chopped parsley.

Delightful Fish Fromage


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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: delightful
keyword: fromage
recipes for seafood
recipes by butterflydog
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(posted May 9, 2005)

Serves 4

2
long fillets of mild fish ( grouper, tilapia, sole, haddock etc. )
1
onion, chopped
butter or olive oil
2 cups shredded
cheese ( Monterey Jack,Colby or mixtures of both, also mozzarella is okay)
1 cup of
mayonnaise
few dashes of
hot sauce
lemon juice
butter

My girls who dislike
fish, raved about this recipe. It is Paula Dean's recipe with some changes of mine

Season
fish to taste with salt, pepper,
garlic powder and paprika. Lay in pan. Sprinkle fish with juice of fresh lemon and place pats of butter or margarine over fish.

Sauté
onion in some oil or butter until tender. Cool. Mix together mayonnaise, and the cheese. Stir in the onions and a bit of hot sauce. Salt and pepper to taste.
Spread
cheese mixture to completely cover the fish.

Bake 425 about 20 minutes or cheese is golden and bubbly and fish is fully cooked

Divide into 4 pieces and serve immediately,

Garnish with lemon wedges and chopped parsley.


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