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Recipe Servings: 6 Description: Fish with a nice texture and rich taste. Allergens: Animal, Brewers yeast, Capsaicin/peppers, Cheese, Corn, Cow milk, Cucumber, Dairy, Egg, Egg yolk, Fermented, Fish, Fish/seafood, Fructose, Fruit/vegetable, Garlic, Gluten, Grain, Miscellaneous, Mustard, Nightshade, Onion, Paprika, Pepper, Spices, Sugar, Sulfites, Vinegar, Wheat, Yeast Ingredient List:

Qty	Name
1/3 cup	milk , or buttermilk
2-1/2 lbs fillets	pacific red snapper , or halibut, cut into serving pieces
1 tbsp	vegetable oil
1 tbsp	butter , or margarine
for topping	paprika
for topping	parmesan cheese , freshly grated
to taste	tartar sauce
3 tbsp	all purpose flour
3 tbsp	yellow cornmeal
1/2 tsp	dry mustard
1/4 tsp	garlic powder
1/4 tsp	dried rosemary , crumbled
1/8 tsp	pepper , freshly ground
1/2 tsp	salt

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Instructions: To make Cornmeal Coating: In a small bowl stir together all ingredients until well mixed. Preheat oven to 475F. Pour milk into a pie plate. On a large piece of waxed paper, spread coating. Dip fish in milk and then roll in cornmeal mixture to coat evenly. Place oil and butter in a 7 1/2-by-11-3/4-inch baking dish and place in oven. When butter melts, add fish and turn in butter-oil mixture to coat evenly. Sprinkle with paprika and Parmesan cheese. Bake until fish flakes when tested with a fork, 8 to 10 minutes for snapper and 10 to 12 minutes for halibut.
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Miscellaneous: Created: August 7th, 2007
Last Updated: August 7th, 2007
Source of Recipe: Pacific Fresh
Filed Under: Dinner




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