Grilled Parmesan White Fish

    Grilled Parmesan White Fish

    (116)
    3saves
    20min


    98 people made this

    This is a new take on grilled fish and very savoury. Serve with your favourite vegetable and couscous for an easy weeknight meal.

    Ingredients
    Serves: 4 

    • 4 fillets white fish
    • 1/2 lemon
    • 1/2 cup grated Parmesan cheese
    • 65g butter, softened
    • 1/4 cup mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 large clove garlic, crushed
    • 1/4 pinch salt
    • 1 pinch paprika

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

    1. Preheat the grill and set the oven rack about 15cm from the heat source.
    2. Place the fillets on the grill pan and squeeze the lemon over the top of the fish. Grill the fillets in the preheated oven for about 6 to 8 minutes.
    3. Combine parmesan, butter, Dijion, mayonnaise, garlic and salt in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the fillets. Sprinkle with paprika. Grill until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes.
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    Reviews and Ratings
    Global Ratings:
    (116)

    Reviews in English (115)

    by
    50

    Wowie, this was amazing!! I completely left out the butter to make it healthier, and it was still just totally yummy. We also used half Miracle Whip (instead of mayo) and half regular mustard (we don't like dijon). This is so light and fresh and flavorful and I highly recommend it. YUM!  -  21 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    20

    Delicious! Yum yum yum. Next time though, I will use much less mayo in the dijonaisse, and more dijon to make up for it. I also won't add any salt, and not quite as much parmesan. Hopefully that still turns out as tasty, because it was great but seemed a little too "greasy".  -  08 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    20

    This is a scrumptious way to serve orange roughy - I didn't change a thing. Make sure you have it at least six inches from the broiler, because otherwise it will start smoking like crazy. I give it 5 stars for taste, but took away one star overall for high fat content and calories.  -  30 Mar 2009  (Review from Allrecipes USA and Canada)

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