So, where are the recipies?

[Joe/GA]

I'd like to try Jack's recipe and can't find any of them. :(

Would someone please send it via PM or post it? Thanks! :D

[~~Snakeman~~]

This is the one originally posted by Jack Hexter.

Broiled fish in cheese sauce
Ingredients:
2 lbs fish fillet (preferably a light fish such as dolphin, snapper, grouper, halibut)
2 Tablespoons lemon juice
1/2 Cup grated parmesan cheese
11/4 Cup softened margarine
3 Tablespoons mayonnaise
3 Tablespoons chopped green onion (or more)
1 1/4 teaspoon salt
Hot Sauce to taste (or Tony Chachere's Seasoning)
Instructions: ..
Place fillets in a single layer greased baking platter and brush with lemon juice. Broil fillets about 4 " from heat for 4-6 minutes until almost done. While fish is broiling, combine remaining ingredients. When fish is almost done, remove from heat and pour off liquid. Spread cheese mixture over fish and return to broiler 2-3 minutes until mxture is brown and bubbly. (Watch thls closely)--- ~ ~ Note:
(Fish can be baked covered at 350* for about 15 minutes instead of the initial broiling)

[~~Snakeman~~]

This recipe is for slightly more advanced chefs, but is really not that difficult. I can do it, & I'm no chef. If you have heart problems, you may want to read this one & drool, but not prepare & eat it.

SNAPPER a la SURF

4 (4 ounce) snapper fillets
10 oz scallops, chopped
10 oz raw shrimp, peeled, de-veined & chopped
Clarified butter or olive oil for sautéing & broiling
2 TBSP garlic powder
10 oz crabmeat
3 TBSP grated Parmesan cheese
White Cream Sauce

Saute in butter or oil the scallops & shrimp. Add garlic powder, crabmeat & cheese.
Mix together well. Serve over broiled fillets & top with white cream sauce.

White Cream Sauce

Liquid from canned crabmeat & enough milk or cream to make 1 1/3 cups liquid.
1/3 cup white wine
3 TBSP each butter & flour

Melt butter in saucepan & add flour, stirring. Add milk & wine, stirring constantly. Heat until barely boiling. It will thicken.

[Joe/GA]

Thanks Greg! I'm going to use the first recipe tonight!:D

[Joe/GA]

Greg, when you cooked the fish Thursday night, did you let them cool before spreading the mixture on the filets? I cooked some last night and when I applied the mixture to the fish, it melted and started to run off. It still came out delicious, but not quite as good as yours. What's the trick?

[Jack Hexter]

Let it melt and run off. The trick is to use a small pan and put the fillet's close together so even if it melts, it stays on the fish. If it gets on the pan, just pour or scrape it back onto the fish when it's served

[Joe/GA]

The trick is to use a small pan and put the fillet's close together so even if it melts, it stays on the fish.

Yup. The next time I try it, that's what I'm gonna do. I saw that Greg used a broiler pan, so I did too. I thought that would be a good idea and save me the trouble of draining the fish. Unfortunately, when I did it, the mixture went into the bottom of the broiler pan too. :(
Anyway, it was still good!:) But, not as good as Greg's!