Ed Pawlowski wrote:
> cshenk wrote:
>> I've never really 'gotten' the lemon juice with fish. I sometimes use
>> a lemon pepper seasoning, but not the juice.
>
> Depends on the fish. Adds a nice flavor to white fish, not so needed on
> a grilled swordfish.

Seems to be more about adding some acidity, not so much the sour flavor.

I never add lemon juice to a finished dish but I do broil a fish fillet
with it (added beforehand). If you add the lemon juice before cooking,
it blends with the other flavors. If you add it after cooking, it's just
a sour taste sitting on top.

Fillet of fish: (works for many varieties)

- spread layer of mayo on the fillet*
- add a squeeze of lemon
- sprinkle with tiny chopped onion

Put under broiler just until onions start to brown.

* I'm not even sure the mayo is necessary. On salt water fish that melts
immediately on the fish. Don't picture gobs of mayo on the fish fillet.
It's just a thin clear glaze.