Parmesan Fish Ala Pam

When I saw Pam’s post and recipe for Parmesan Halibut on her For The Love Of Cooking blog, I knew it had to be tried but with the grouper I had in the freezer, rather than halibut.  However, when we went to get it out all we could find was red snapper but I thought Pam’s recipe would work with any white fish.

Here's a finished shot of Pam's Halibut but please visit her site for more how-to pics.  

I followed the recipe and made double the amount shown below for my two plus pounds of snapper.

Parmesan Halibut Grouper Snapper

INGREDIENTS:

½ cup of mayonnaise

1 tbsp parmesan, grated

1 clove of garlic, minced

1½ lbs halibut, skin on

Sea salt and freshly cracked pepper, to taste

Fresh parsley, chopped

Lemon wedges

INSTRUCTIONS:

1. Preheat the oven to 500 degrees. Coat a baking dish with cooking spray.

2. Whisk the mayonnaise, 1 tablespoon of parmesan cheese, and minced garlic together until well combined.

3. Place the halibut pieces in the baking dish skin side down then season with sea salt and freshly cracked pepper, to taste.

4. Brush the mayonnaise mixture evenly over each piece of halibut on the top and sides.

5. Sprinkle the remaining bit of parmesan on evenly on each piece of fish.

6. Place into the oven and bake for 10 minutes.

7. Turn the oven to broil and cook, watching carefully for another 1-2 minutes, or until the top is golden brown and the fish is cooked through.

8. Remove from the oven and sprinkle with fresh parsley.

9. Serve with lemon wedges. Enjoy

I forgot to take a shot of mine (Pam's looks better) but I thought is was delicious as the topping added to but did not hide the taste of the fish.

And now I have a fish story based on Bev saying this dish was okay but needed more flavor.  Even though she will eat unique seafood flavors such as fried oysters and shrimp, salmon, and crab, she will only eat very mild white fish – no river trout for her.  But when she said this dish needed more flavor, it finally dawned on me that the problem was that she could actually taste the fish.  She loves lemon/butter/garlic,/caper sauce on her crappie or highly seasoned breaded and fried grouper, etc, which hide the fish flavor.  So my deduction is by "more flavor", she actually meant enough flavor to mask the taste of the fish like sauces and breading can do.  I believe the bottom line is she does not really like white fish whether it’s from the river, lake, or ocean no matter how fishy tasting it is.  

We’re taking a trip to the Great Lakes this summer and one of the things that I’ve seen on TV and want to try is a Great Lakes White Fish boil but now I know that unless there is something else for her and Pat (same fish affliction) to eat, I had best go alone.  Married 30+ years and still figuring her out – not sure I will have enough time.

If you actually like fish, I'm sure you will enjoy Pam's recipe - thanks Pam for a delicious supper.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/26/18 Meal Date