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  Textcategory:Maincuisine:Greek...11 more

  Greek Broiled Fish

  GREEK BROILED FISH FLORIDA SEAFOOD
  Florida Department of Natural Resources
  Bureau of Marketing and Extensions Services
  3900 Commonwealth Blvd.
  Tallahassee Florida 32303
  
  2 pounds skinless red snapper
  1 teaspoon salt
  ½ teaspoon pepper
  2 tablespoons melted margarine or olive oil
  3 tablespoons lemon juice
  2 cloves garlic, finely minced
  3 TB. margarine or olive oil
  ½ c. thinly sliced onion rings, cut into ¼'s
  1½ cups chopped parsley
  1 c. chopped fresh tomato
  1 teaspoon lemon juice
  
  Card 1 Back:
  Thaw fish if frozen. Pat dry. Sprinkle fillets
  with salt/pepper. Place in a well-greased bak-
  ing pan, 15x9½x½". Combine 2 TB. melted marga-
  rine, lemon juice, and garlic, pour over fil-
  lets. Set aside. In a 1-quart saucepan, melt 3
  TB. margarine. Add onion and cook until tender,
  but not brown. Stir in parsley and tomatoes and
  cook just long enough to heat, about 1 min. Stir
  in lemon juice. Set aside. Broil fillets about
  4" from the source of heat for 4-6 min. Turn
  carefully and baste fillets with pan drippings.
  Broil 4-6 minutes longer or until fish flakes
  easily when tested with a fork. Spread veg-
  etable mixture evenly over fillets.
  Makes 6 servings.
  
  ---
  
  # Greek Broiled Fish
  
  *Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
  
  *Makes 6 servings*
  
  ## Ingredients
  
  - 2 pounds skinless red snapper
  - 1 tsp salt
  - 1/2 tsp pepper
  - 2 Tbsp melted margarine or olive oil
  - 3 Tbsp lemon juice
  - 2 cloves garlic, finely minced
  - 3 Tbsp margarine or olive oil
  - 1/2 cup thinly sliced onion rings, cut into quarters
  - 1 1/2 cups chopped parsley
  - 1 cup chopped fresh tomato
  - 1 tsp lemon juice
  
  ## Instructions
  
  1. Thaw fish if frozen. Pat dry.
  2. Sprinkle fillets with salt and pepper.
  3. Place in a well-greased baking pan, 15x9 1/2x1/2".
  4. Combine 2 Tbsp melted margarine, lemon juice, and garlic; pour over fillets. Set aside.
  5. In a 1-quart saucepan, melt 3 Tbsp margarine. Add onion and cook until tender but not brown.
  6. Stir in parsley and tomatoes and cook just long enough to heat, about 1 minute.
  7. Stir in lemon juice. Set aside.
  8. Broil fillets about 4" from the source of heat for 4–6 minutes.
  9. Turn carefully and baste fillets with pan drippings.
  10. Broil 4–6 minutes longer or until fish flakes easily when tested with a fork.
  11. Spread vegetable mixture evenly over fillets.