- 6 slices red perch, 1 inch [2.5 cm] thick, boned
- 1 cup [250 ml] fresh crabmeat
- 6 large fresh mushrooms, sliced
- 2 green onions, minced
- 2 tablespoons [30 ml] melted butter
- 2 tablespoons [30 ml] lemon juice
- 4 tablespoons [60 ml] butter
- Salt and pepper to taste
- 6 lemon segments
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- In a frypan, melt 4 tablesppons [60 ml] butter; lightly brown mushrooms and crabmeat for 5 minutes.
- Set aside.
- Salt and pepper fish slices on both sides; arrange in a shallow ovenproof dish.
- Brush one side of slices with melted butter and lemon juice.
- Broil for 10 minutes, 3 inches [8 cm] from heat.
- When done on one side, turn fish slices, brush with melted butter and lemon juice on the other side.
- Broil for 5 minutes.
- Equally divide carbmeat mixture on each fish slice; broil for 5 minutes more.
- Serve garnished with lemon segments.
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