---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Parmesan Cajun Fish
 Categories: Main Dish,Seafood
      Yield: 4 Servings
 
     12 oz Swordfish Steaks
      1    Lemon
      2 T  Olive Oil
      2 T  Tony Chachere's Creole
           -Seasoning
      1 t  Garlic,Crushed
      1 T  Dijon Mustard
    1/4 c  White Wine
    3/4 c  Parmesan Cheese

[Note: This is a favorite of both dad and i. The topping is rather
intense tasting. I prefer to remove the cheese topping before eating
the fish. - peggy.]
Halibut steaks can be used in place of the swordfish.

Clean fish.  Rub with fresh squeezed lemon juice and olive oil.
Place on a foil covered cooking sheet.
Sprinkle with your choice of Creole seasoning.

In a small bowl combine Parmesan cheese, garlic,  and mustard.
Add enough white wine to make a creamy paste.
If you don't have any white wine, you can substitute rice wine vinegar.

Spread the Parmesan paste on top of each fish steak.
Broil for 5 to 15 minutes or until the tops are bubbly and the fish is
cooked through.
Cooking time will vary depending on the thickness of the fish steaks.
Keep a close eye on the fish cause they can burn fairly quickly.
Serve.


Per Serving: 266 Cal (56% from Fat, 39% from Protein, 4% from Carb); 25
g Protein; 16 g Tot Fat; 5 g Sat Fat; 8 g Mono Fat; 3 g Carb; 1 g Fiber;
271 mg Calcium; 1 mg Iron; 2331 mg Sodium; 48 mg Cholesterol


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