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Hall Cook Book

Parmesan Cajun Fish

Category: Main Dish, Seafood / Submtd By: Betty Newberry

Yield: 4 Servings

This is a favorite of both dad and i. The topping is rather intense tasting. I prefer to remove the cheese topping before eating the fish. - peggy.

12 Ounces Swordfish Steaks	1 Teaspoon Garlic, Crushed
1 Lemon	1 Tablespoon Dijon Mustard
2 Tablespoon Olive Oil	1/4 Cup White Wine
2 Tablespoon Tony Chachere's	3/4 Cup Parmesan Cheese
-Creole Seasoning

Halibut steaks can be used in place of the swordfish.

Clean fish. Rub with fresh squeezed lemon juice and olive oil.
Place on a foil covered cooking sheet.
Sprinkle with your choice of Creole seasoning.

In a small bowl combine Parmesan cheese, garlic, and mustard.
Add enough white wine to make a creamy paste.
If you don't have any white wine, you can substitute rice wine vinegar.

Spread the Parmesan paste on top of each fish steak.
Broil for 5 to 15 minutes or until the tops are bubbly and the fish is cooked through.
Cooking time will vary depending on the thickness of the fish steaks.
Keep a close eye on the fish cause they can burn fairly quickly.
Serve.


Per Serving: 266 Cal (56% from Fat, 39% from Protein, 4% from Carb); 25 g Protein; 16 g Tot Fat; 5 g Sat Fat; 8 g Mono Fat; 3 g Carb; 1 g Fiber; 271 mg Calcium; 1 mg Iron; 2331 mg Sodium; 48 mg Cholesterol

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