Plantation Broiled Cobia
Yield
3 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
fish fillets
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | each |
eggplant
sliced |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
eggs
beaten |
*
|
| 1 | x |
bread crumbs
|
*
|
| ¼ | pound |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
fish fillets
|
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | each |
eggplant
sliced |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
eggs
beaten |
*
|
| 1 | x |
bread crumbs
|
*
|
| 113.4 | g |
butter
|
|
Directions
Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper.
Brush them with oil and broil to golden brown. Cut eggplant into ¼ inch slices.
Dip the slices in flour, egg and bread crumbs.
Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter.
Garnish with boiled egg and stuffed tomatoes.
