Halibut scrod from cordova
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Halibut fillets | ||
| ½ | cup | Melted butter |
| 1½ | cup | Bread crumbs |
| ¾ | cup | Parmesan cheese |
| ⅓ | cup | Evaporated milk |
| Dash of salt | ||
| Dash of pepper | ||
| Parsley flakes, optional | ||
Directions
Dip fish in milk; coat with mixture of crumbs, cheese, salt and pepper.
Pour ¼ cup butter in bottom of pan; arrange fish in pan, sprinkle with parsley flakes. Bake at 375-400 degrees until browned and fish flakes easily with a fork (about 20 minutes).
Posted to MM-Recipes Digest V4 #262 by Michael McLaughlin <mmclaughlin@...> on Oct 04, 1997
Related recipes
- Halibut
- Halibut (ivory coast)
- Halibut creole (cod may be used instead)
- Halibut creole(cod may be used instead)
- Halibut delight
- Halibut fillet with crabmeat stuffing
- Halibut in saffron broth
- Halibut orca bay
- Halibut pecante
- Halibut with a caper-basil vinaigrette
- Halibut with creole sauce
- Halibut with dill cream sauce
- Halibut with fried capers
- Halibut with scallion sauce
- Halibut with scallions
- Hearty halibut
- Just for the halibut
- Lemon-broiled scrod
- Scalloped halibut
- Sweet-sour alaskan halibut