It is delicious. Even 'fish haters' love it.
Ingredients:
1 tsp FRENCH'S® Worcestershire Sauce Products
2 lb Talapia
1 cup mayonnaise
1 tbsp lemon juice
1 tbsp pureed onion
1 tbsp Hidden Valley Dry ranch dressing mix
1 tsp dill weed
1/4 cup Parmesan Cheese grated
Directions:
Mix mayonnaise, lemon juice, pureed onions, French's Worcestershire sauce, dry ranch dressing mix, dill weed and the finely grated Parmesan cheese together to make a glaze. Rinse and pat the talapia dry. Spray a flat baking sheet with Pam and brush with butter. With your hands, coat both sides of the fish with the glaze, place on baking sheet with the flat side of the fish down. Sprinkle with Paprika and bake at 425 degrees for approximately 15 - 18 minutes until lightly brown.
I have been cooking for 60 years (since 9 years old). I am also an avid cookbook collector. Needless to say, cooking has been my passion. I've worked in almost every capacity in the Food and Beverage industry, including co-owner of two fine dining resturants. I've worked in Lake Tahoe and Mississippi. My favorite place to work was my last: Katherine's in Moon Lake, Mississippi. This was a wonderful steak and seafood place that was only open on the week-ends. We had 3rd and 4th generation patrons. I created this recipe while working there. It was a favorite with the customers. I will always be grateful to Bob and Betty Pike (owners) for letting me create and my family for letting me "practice" on them. June,I could not have done this without you.
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