Fillet Company Dinner
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Broiler
- Broiler Pan
Ingredients
- 500 grams white fish fillets, boneless, skinless, such as Pangasius or Barramundi, (1 lb)
- ¼ cup orange juice
- 2 tablespoons butter
- ½ teaspoon salt
- dash paprika
- 1 tablespoon orange peel, grated
- asparagus, cooked, drained, as desired
- butter, melted, as needed
- 4 strips pimento
- lemon wedges, as desired
Instructions
- Place fish fillets in a greased broiler pan.
- Mix together orange juice and 2 tablespoons melted butter, pour ½ over the fillets. Sprinkle with salt, paprika, and orange peel.
- Broil 5 minutes, 3 inches from broiler.
- Pour remaining juice mixture over fillets.
- Place asparagus in 4 stacks in broiler pan, brush with melted butter, top each with a pimento strip.
- Broil for 3-6 minutes or until fish flakes easily with a fork and is golden brown.
- Place fish and asparagus on a platter.
- Serve with lemon wedges, enjoy.
Notes
Low cost per serving.
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