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Rub any fileted fish with a generous amount of Catalina dressing on both sides. Season both sides with Old Bay seasoning and put in the kitchen range broiler as close to the heat source as possible. Do not turn over. Once the dressing has become blackened the filet should be done, usually about 5 minutes. Check with a fork for doneness. Do not overcook as the filet will dry out. It's the only way I prepare filets being a creature of habit. The juice left over will be very good on rice or potatoes. It makes laker filets quite tasty. Bon appetite!