Grilled Fish with a Parmesan and Tomato Topping.

    (106)
    20 minutes

    White fish fillets are grilled then topped with a mayonnaise and parmesan mixture along with thinly sliced tomatoes.


    92 people made this

    Ingredients
    Serves: 4 

    • 4 (125g) boneless white fish fillets
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup freshly grated Parmesan cheese
    • 2 tablespoons butter, softened
    • 1 1/2 tablespoons mayonnaise
    • 4 roma tomatoes or sun-dried tomatoes, sliced thin

    Directions
    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat grill to hot. Coat a grill tray with non-stick cooking spray.
    2. Brush both sides of fillets with lemon juice and then sprinkle with salt and pepper. Place fillets flat side up on prepared tray.
    3. In a small bowl mix Parmesan cheese, butter and mayonnaise.
    4. Grill fish about 10cm from heat for 6 minutes. Remove tray from oven and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices.
    5. Grill for an additional 4 to 6 minutes or until fish flakes easily with a fork.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (106)

    Reviews in English (78)

    by
    35

    Wow. I was pretty skeptical about this recipe. ("Tuscan"? I don't think so!) But the reviews were so glowing...and boy were they right. The crispy, toasty parmesan crust was a perfect match for the catfish, which was wonderfully tender. (I left off the tomatoes to make sure the cooking was even.) Quick, easily, and absolutely delicious. One note -- definitely pay attention to the instruction to place the fish 4 inches from the broiler, not right by the flames!  -  25 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    25

    This was really tasty. The fish didn't get cooked with the tomato slices on top, so I shoved them to the side. I had to keep it in the broiler for three additional minutes. It took six minutes on each side for exposed catfish to cook. I added mushrooms. I'll definitely make this again!  -  02 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    19

    I am a big catfish fan, actually most all fish. This hit the spot this evening. I noticed I had some frozen fillets in the freezer and had all the other ingredients. About 25 minutes later, I was enjoying my supper. I didn't alter the recipe, which is my tendancy on the second and third tries. As-is, this is a winner. I wil try it with mahi-mahi or grouper next.  -  07 Apr 2009  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate