bsg (06/30/82)
(I tried to post this as a follow-up to a recipe that appeared earlier, but our follow-up isn't working.) Excuse the references to that article.) This reminded me of one of my favorite, easy fish recipes. Recommended for flounder, but will work on any of the types of fish mentioned above. (which were, I think cod, haddock, and a few more. It's also delicious with trout, but lower the pan a bit as trout takes a little longer to cook.) Place fish in pan. Brush tops lightly with oil (I use peanut oil, as it's the lightest.) In a bowl, mix two parts mayonaisse (prepared or fresh) with one part mustard. Add some chopped parsley (preferably fresh, but I've used dried in a pinch). Spread this goop on top of each filet. Broil close to heat until sauce is golden brown--about 3 minutes. (Fish should flake as well). That's it. Delicious and easy--this is one I frequently make just for myself, as it's easy to do in small quantities. But it's also simple and elegant for dinner parties. (This recipe comes from the Sixty Minute Gourmet cookbook, by, I think, Pierre Franey.) Billie Goldstein Bell Labs, Neptune NJ (...!npois!bsg)