Yield: 4 Servings
|1 tablespoon||Light mayonnaise|
|1 tablespoon||Lime juice|
|2 teaspoons||Dijon mustard|
|1 teaspoon||Dried dill|
|1⅓ pounds||Rockfish fillets|
|Freshly ground black pepper to taste|
|⅓ cup||Panko bread crumbs, see note|
Combine the mayonnaise, lime juice, honey, mustard and dill. Spread over the fish and place on a broiling pan.
Sprinkle the fish lightly with salt and pepper. Pat the bread crumbs on top of the fish and dot with the margarine.
Broil about 5 inches from the heat source under a hot broiler 12 minutes per inch of thickness, or until the fish tests done (140 degrees on an instant read thermometer). The fish can be served with lime wedges. Note: Panko bread crumbs can be found in the Asian food section of major supermarkets.
By Larry Brown of the Seattle Times writing in the San Jose Mercury News. 6/9/93.
Posted by Stephen Ceideburg