Baked Fish Souffle
|Fish fillets||1 1⁄2 Pound (Fresh Or Frozen)|
|Ground black pepper||1⁄4 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Onion||3 Tablespoon, minced|
|Pickle relish||1 Tablespoon|
|Parsley||1 Tablespoon, minced|
|Bottled red pepper sauce||2 Drop|
Preheat oven to 425°.
Place fillets in a greased baking dish; sprinkle with salt and pepper and pat with butter.
Bake for 10 minutes.
Beat egg whites until stiff but not dry.
Blend in remaining ingredients and spread over hot fish, covering completely.
Continue baking 10 to 15 minutes longer until topping is puffy and fish flakes easily with a fork.