Broiled  Fish






4 orange roughy, red snapper, catfish or trout fillets (1 1/2 to 2 pounds)

  6 tablespoons butter, melted, divided

1 tablespoon all-purpose flour


juice of 1 lemon

  1 tablespoon minced fresh parsley

2 teaspoons Worcestershire sauce





Place fish on a broiler rack that has been coated with cooking spray.


Brush tops of fish with 3 tablespoons of the butter.

Dust with flour and sprinkle with paprika.


Broil 5 to 6 inches from the heat for 5 minutes or until fish just begins to brown.


Combine lemon juice, parsley, Worcestershire sauce and remaining butter.

Pour over the fish.


Broil 5 minutes longer or until fish flakes easily with a fork.


Serves 4






Breaded  Flounder  Fillets






1/4 cup all-purpose flour

1/4 cup cornmeal

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon pepper

2 egg whites

1/4 cup milk

4 flounder fillets (6 ounces each)

1 tablespoon grated Parmesan cheese






Preheat oven to 425 degrees.


In a shallow bowl, combine the flour, cornmeal, salt, paprika and pepper.


In another shallow bowl, beat egg whites and milk.


Coat fish with cornmeal mixture, then dip into egg white mixture.

Coat fish again in cornmeal mixture.


In a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray,

arrange fish in a single layer.


Sprinkle with Parmesan cheese.

Bake, uncovered, for 8 to 10 minutes or until fish flakes easily with a fork.



Serves 4






Baked   Herb  Coated  Cod






1/4 cup butter, melted

2/3 cup crushed butter-flavored crackers

2 tablespoons grated Parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1 pound cod fillets






Preheat oven to 400 degrees.


Place butter in a shallow bowl.


In another bowl, combine the crackers, cheese and seasonings.


Dip fillets in butter, then coat with crumbs.


Place in a greased 13 inch x 9 inch baking dish.

Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork.



Serves 4







 Salem's Den  Salem 2004 and Beyond