"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cuban Broiled Fish with Parsley Recipe

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This recipe for Cuban Broiled Fish with Parsley, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, March 7, 2009


1 pound fresh or frozen skinless fish fillets, 1/2- to 3/4-inch thick
Salt and pepper
2 tablespoons butter, melted
3/4 cup soft bread crumbs (1 slice)
2 tablespoons snipped fresh flat-leaf parsley
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1 clove garlic, minced
1/4 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
Orange wedges (optional)

Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions.

Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges.

Sprinkle lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the fish.

Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.

Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic, oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1 to 2 minutes more or until topping is lightly golden.

Transfer fish to a serving platter. If desired, serve with orange wedges.

Number Of Servings:
Number Of Servings:
4 servings




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