Broiled fish with tangy glaze
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fish Fillets |
| 2 | tablespoons | Margarine - Becel Light; melted |
| ¼ | cup | Ketchup |
| ¼ | cup | Lemonade; Frozen Concentrate |
| 1 | teaspoon | Mustard; prepared |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Garlic Powder |
| 1 | Bay Leaf | |
Directions
From: gordonk@... (gordonk)
Date: Tue, 16 Jul 1996 09:43:08 -0300 Recipe By: NB Fisheries
Thaw fish if frozen. Combine remaining ingredients; mix well. Pour over fillets. Marinate 30 minutes at room temperature or 1 hour in the refrigerator, mixing well once or twice. Place fillets in a single layer in a greased baking dish. Baste remaining sauce over fillets. Broil about 10 cm (4 inches) from source of heat, 5 - 7 minutes per cm ( 10 - 12 minutes per inch) thickness or until flesh is opaque and flakes easily when tested with a fork.
NOTES : Use Perch - Sole - Turbot - Cod - Haddock or Hake Digest eat-lf.v096.n098
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .
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