A simple sea bass or flounder recipe for under the grill. Fillets that are 2.5cm thick take about 12 to 14 minutes to cook properly. If using thinner fillets, reduce cooking time accordingly.
Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half). Bake 350 for 10, then broil for 2.5 each side. The eaters will melt- so nummy. Primo recipe- takes 20 min, tops. - 03 Mar 2006 (Review from Allrecipes US | Canada)
Superb fish dish. Texture and flavor is out of this world. Half as much butter is just fine as there was lots left over. Use this base recipe for all fresh, flaky fish. I may try a bit of sweet white wine for bull nose dolfin. Be sure to turn when broiling as the browning gives a nice texture and crunch. - 24 Dec 2001 (Review from Allrecipes US | Canada)
The recipe title says it all! This was indeed, super! The only changes I made were to substitute garlic powder for the garlic salt, and I added a bit of dill, and a bit of salt-free lemon pepper to the spice mix. I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I baked the grouper for 10 minutes @350, then broiled for about 5 minutes to finish it off nicely. My fillets were thick. I loved the mayo/paprika topping too, and added some fresh chopped parsley over the fish. My room mate loved this dish too. Thank you Shirley, this one is a keeper! - 03 Nov 2004 (Review from Allrecipes US | Canada)