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Broiled Whitefish

  • Whitefish
  • olive oil
  • Salt and pepper
  • Flour
  • Butter
  • Parisienne potatoes
  • Lemon
  • Parsley.
Remove the whole sides from bones, moisten with olive oil, season with pepper and salt, dredge with flour. Broil well done under or over a quick fire. Serve in portions with Butter. Garnish with Parisienne potatoes, lemon and parsley.
Submitted by Cassyjean - Torrington, CT Jun 8, 2009 15 min 30 min 45 min


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