- 51. BROILED BLUE FISH
- Place fish in shallow baking pan. ... sauce on top and broil in oven until brown, about 15 minutes, 400 degrees.
Ingredients: 4 (mayonnaise .. sauce ...)
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- 52. BROILED WHOLE FISH WITH VENETIAN SAUCE
- Wash fish. Make 2 incisions ... minutes on both sides. Broil fish 4 inches from ... Pour sauce over and serve.
Ingredients: 10 (garlic .. mint .. onions .. temperature ...)
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- 53. HEAVENLY BROILED FISH
- Thaw fish if frozen. Place fillets ... minutes. Combine remaining ingredients. Broil 4 inches from heat ... to 3 minutes until flaky.
Ingredients: 8 (juice .. mayonnaise .. onions .. salt .. sauce ...)
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- 54. QUICK BROILED FISH
- Mix butter and lemon ... pan with mixture. Place fish on broiler pan. Brush remaining mixture on fish. Broil about 10 minutes turning once. Serve 4.
Ingredients: 3 (fillets .. juice ...)
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- 55. BROILED FISH FILLETS
- Preheat broiler to High. Wash fish; pat dry. Sprinkle ... Yields 2 to 4 servings.
Ingredients: 4 (paprika ...)
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- 56. CAJUN BROILED FISH OF NEW ORLEANS
- Rinse fish and pat dry, cut ... sprinkle evenly with seasoning. Broil 4 inches from heat ... crisp salad and French bread.
Ingredients: 3 (oil ...)
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- 57. HEAVENLY BROILED FISH
- Thaw fish if frozen. Place fillets ... evenly over fish and broil 6 to 8 minutes ... a fork. Makes 6 servings.
Ingredients: 8 (cheese .. juice .. mayonnaise .. salt .. tops ...)
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- 58. REBEKAH'S BROILED FISH
- Place fish, single layer, on ... Tabasco. Set this aside. Broil fish 4-6 minutes until ... minutes or until lightly browned.
Ingredients: 8 (cheese .. juice .. mayonnaise .. onion .. salt ...)
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- 59. BROILED DEVILED FISH FILLETS
- Preheat broiler. Butter rack of broiler pan and place fish fillets on it. Combine ... Spread evenly over fish. Broil 3 to 4 inches ... minutes until fish flakes easily.
Ingredients: 7 (fillets .. juice .. mustard .. oil .. sauce ...)
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- 60. HEAVENLY BROILED FISH
- Thaw fish if frozen. Place fillets ... minutes. Combine remaining ingredients. Broil 4 inches from source ... a fork. makes 6 servings.
Ingredients: 8 (cheese .. juice .. salt .. sauce .. tops ...)
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