Parmesan Crusted Halibut (Sara Blann)

*** Susan's Note: Thanks to Sara Blann for serving this delicious dish at her Passover Seder. You could also add panko crumbs to the topping for some "crunch" - though that's probably not kosher.

Parmesan-Crusted Grouper (although I used Halibut)

Preheat broiler to high

Place fish fillets onto a lightly greased broiler pan. Squeeze juice from 1
lemon over the fillets and sprinkle with black pepper.

Broil 6 inches from heat for 10 minutes.

Remove from oven and spread with a mixture of: 1/2 cup grated Parmesan cheese,
1/3 cup butter softened, not melted, 2 tablespoons mayo, 2 scallions, thinly
sliced.

Return to oven and broil for 2 minutes longer, or until the topping is lightly
browned and bubbly.