Fillet Company Dinner
Adapted from a recipe in the Casserole Cook Book, page 142.
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.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course Lunch, Main Dish
Cuisine American
- 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
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.