Honey-mustard broiled rockfish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | tablespoon | Light mayonnaise |
| 1 | tablespoon | Lime juice |
| 2 | teaspoons | Honey |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Dried dill |
| 1⅓ | pounds | Rockfish fillets |
| ⅛ | teaspoon | Salt |
| Freshly ground black pepper to taste | ||
| ⅓ | cup | Panko bread crumbs, see note |
| 2 | teaspoons | Margarine |
Directions
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