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home > recipes > seafood > golden grilled fish
GOLDEN GRILLED FISH 800g of firm white fish (200g of raw fish per person) 1 T (15ml) flour 1 t (5 ml) brown sugar 4 T (60ml) melted butter Topping : 1/4 cup (62,5ml) thick mayonnaise 4 T (60ml) grated cheddar cheese 1 t (5ml) mustard 1 egg, separated METHOD: 1. Salt the fish and firm in the refrigerator for 1/2 hour before cooking. 2. Dust the firm and salted fish with a mixture of flour and sugar 3. Brush on both sides with melted butter 4. Place on a grill pan and grill until just done on both sides (about 5 minutes each side) 5. Meanwhile mix the mayonnaise, cheese, mustard and egg yolk 6. Whip the egg white until stiff and fold into the cheese mixture 7. Spread the souffle topping over the fish and brown under the grill. 8. Serve immediately - delicious with buttered, parsleyed potatoes and a tomato salad perfumed with chopped fresh or dried basil. Dave - how about a new section for our club ................. HINT FOR THE MONTH Eliminate fish smells by boiling a pot of water containing a few whole cloves, stick of cinnamon and a slice of lemon on the stove. To remove the smell of fish from your hands after preparation - pour a little vinegar into your hands, rub together and rinse well. Kind regards Sally Paterson Kwazulu Natal, South Africa (where the temperature has been 31 for too many days!!) A very happy new year to all the 18,611 members of the Daveg recipe club in 85 countries!!!!!

Golden Grilled Fish


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keyword: golden
keyword: grilled
recipes for seafood
recipes by sallyp
Email Address:
(posted April 18, 1995)

GOLDEN GRILLED
FISH

800g of
firm white fish (200g of raw fish per person)
1 T (15ml)
flour
1 t (5 ml)
brown sugar
4 T (60ml) melted
butter

Topping :

1/4 cup (62,5ml)
thick mayonnaise
4 T (60ml) grated
cheddar
cheese
1 t (5ml) mustard
1
egg, separated

METHOD:

1.
Salt the fish and firm in the refrigerator for 1/2 hour before cooking.
2.
Dust the firm and salted fish with a mixture of flour and sugar
3.
Brush on both sides with melted butter
4. Place on a
grill pan and grill until just done on both sides (about 5
minutes each side)
5. Meanwhile mix the
mayonnaise, cheese, mustard and egg yolk
6.
Whip the egg white until stiff and fold into the cheese mixture
7. Spread the souffle topping over the
fish and brown under the grill.
8. Serve immediately - delicious with buttered, parsleyed potatoes and a
tomato salad perfumed with chopped fresh or dried basil.

Dave - how about a new section for our club .................

HINT FOR THE MONTH

Eliminate
fish smells by boiling a
pot of water containing a few whole
cloves, stick of
cinnamon and a slice of lemon on the stove.

To remove the smell of
fish from your hands after preparation - pour a
little
vinegar into your hands, rub together and rinse well.

Kind regards
Sally Paterson
Kwazulu Natal,
South
Africa (where the temperature has been 31 for too many
days!!)

A very happy new year to all the 18,611 members of the Daveg recipe club in
85 countries!!!!!









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