Subj : Back 2 Skool Dinners - 27
To   : All
From : Dave Drum
Date : Fri Sep 13 2024 13:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Baked Fish W/Tartar Sauce
 Categories: Seafood, Breads, Vegetables, Sauces, Citrus
      Yield: 4 servings
 
      1 c  Mayonnaise
      5 tb Capers; drained, coarse
           - chopped
    1/4 c  Finely chopped pickles
      2 tb Fine chopped tarragon, dill
           - or parsley
      1 ts Worcestershire or soy sauce
      1 sm Garlic clove
      1 lg Lemon
           Salt & black pepper
    1/2 c  Panko bread crumbs
      2 tb Extra-virgin olive oil; more
           - for greasing
      4    (6 oz ea) thick white fish
           - fillets; such as halibut
           - or cod (skin on or off)
 
  Set the oven @ 400ºF/205ºC and set a rack in the upper
  part. In a medium bowl, stir together the mayonnaise,
  capers, pickles, herbs and Worcestershire sauce. Using a
  Microplane, finely grate the garlic into the bowl, then
  grate in the zest of the lemon. (Hold on to the lemon;
  you’ll use the juice later.) Stir to combine and season
  the tartar sauce to taste with salt and lots of pepper.
  
  In a small bowl, stir together the panko and olive oil;
  season with salt and pepper.
  
  Pat the fish dry on all sides and season lightly all
  over with salt and pepper. Transfer to a lightly greased
  or foil-lined sheet pan. Coat the top with a thin layer
  of the tartar sauce (a scant tablespoon per fillet).
  Sprinkle the panko evenly on top (about 2 tablespoons
  per fillet), pressing gently to adhere.
  
  Bake the fish on the top rack until almost cooked
  through, 10 to 15 minutes for fillets 1/2" to 3/4" thick
  (though you should check earlier, if using a thinner
  fish).
  
  Meanwhile, add 1 tablespoon juice from the lemon to the
  tartar sauce and cut the remaining lemon into 4 wedges
  for serving.
  
  When the fish is nearly cooked through, switch the oven
  to broil. Broil the fish on the top rack until the bread
  crumbs are golden and the fish flakes easily, 2 to 3
  minutes. Eat with a spoonful of tartar sauce, more black
  pepper and a squeeze of lemon. (Any extra tartar sauce
  will keep for up to a week in the fridge.)
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am not drawn to terrible novelty items from fast food chains.
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