"MOTHER'S SECRET in preparing this recipe was to butter the fish first before dusting it with flour. That seals in the moisture of the fish, which makes it succulent and absolutely delicious."
- 4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
- 6 tablespoons butter, melted, divided
- 1 tablespoon all-purpose flour
- Juice of 1 lemon
- 1 tablespoon minced fresh parsley
- 2 teaspoons Worcestershire sauce
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika.
- Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Broiled Fish in Reminisce Extra June 1995, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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