Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. —Ann Berg, Chesapeake, Virginia
4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
6 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
Paprika
Juice of 1 lemon
1 tablespoon minced fresh parsley
2 teaspoons Worcestershire sauce
Directions
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.
Reviews
The cook was fine, but despitely lacked seasoning. Added some salt and it improved 100%.
Very good
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Delicious. Easy to make and tasted really fresh.
I used Swhai fish and instead of the recommended seasoning I sprinkled some Old Savannah Spice Co. seafood seasoning on it. Wow, it was delicious!
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This is an easy and yummy recipe.
Very good.
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