• Back 2 Skool Dinners - 27

    From Dave Drum@1:3634/12 to All on Fri Sep 13 13:04:00 2024
    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

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