Post by chief_cook2 on Jan 1, 2003 18:53:27 GMT -6
Preparing the fish or chicken:
2 lb bluefish fillets ( or orange roughy or red snapper fillets or skinless, boneless chicken breasts )
3/4 cup lemon juice cold water
If using fish, cut into serving pieces. Place fish/chicken in shallow glass bowl. Pour over lemon juice and just enough water to cover. Marinate 20 minutes in fridge while you prepare the sauce.
Preparing the Sauce:
(Note - I make twice as much sauce so I will have some left to pour over the broiled chicken on the serving platter - this is especially good if you serve bread or noodles to soak it up.)
6 tablespoons melted butter or margarine 3 tablespoons lemon juice 2 teaspoons prepared Dijon mustard 1/2 teaspoon salt 1/4 teaspoon paprika
Melt the butter in a small non-reactive pan (enamel/stainless). Whisk in the remaining ingredients until smooth. Keep warm so it doesn't solidify, but don't let it come to a boil or burn.
Cooking and assembling the dish:
Preheat the broiler and grease the broiling pan. Put fish/chicken on pan. Spoon about 1/2 sauce over fish/chicken. Broil fish 4-6 minutes about 3 or 4 inches from the heat - closer and the sauce will burn; chicken takes 7-8 minutes per side depending on how thick the pieces are. Turn and repeat.
Remove to serving platter. (If you doubled the sauce recipe, pour the rest over.) Garnish with parsley, lemon slices and a dusting of paprika. ENJOY!
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!