Ingredients
-
-
1
-
1/2
-
2
-
1
-
1
-
1/4
-
1
-
1
-
1/2
-
1
-
-
1/2
-
1/2
-
1/2
Directions
Pan Fried Fish With a Rich Lemon Butter Sauce, A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc Great served with fresh steamed veggies and steamed rice , Way too sour! Had to use a lot of honey Also needed to add flour to keep the sauce from getting runny And! I needed to dip in egg to make the flour stick to the fish Otherwise what is the point of flour!!!??, Where have you been all of my life??? Let me start by saying I am not a big fish eater, but with this recipe, I could eat fish often!!! Fabulous, wonderful, and beyond restaurant quality – its that good!!! I prepare this recipe as it, as no tweaking is necessary!! I do a few things to simplify this recipe so I can prepare it as a weekday meal if desired First, I make up a batch of the fish spice to keep on hand, that way its ready to go whenever I need it I also prepare the sauce ( which for me if my favorite part), and I divid it into 2-3 containers, and I freeze it (The sauce reciepe makes more than is needed for one serving, IMO) When I prepare this meal, I pull out a container of the sauce, defrost it in the microwave and enjoy! The sauce does not change consistently at all and tastes just as wonderful as when I first made it This has now become one of my top 10 favorite meals!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Lemon Butter Sauce: Heat a Large Skillet Over High Heat. Add the Wine, Lemon Juice, Garlic, and Shallots. Cook For 3 Minutes. |
|
2
Done
|
Stir in the Salt, Pepper, Worcestershire, and Hot Sauce and Simmer Until the Mixture Is Somewhat Syrupy, About 3 Minutes. |
|
3
Done
|
Stir in the Cream and Cook For 1 Minute. Over Low Heat, Whisk in the Butter a Few Pats at a Time. Continue Whisking Until All of the Butter Is Incorporated Into the Sauce. Serve Immediately or Keep Warm Until Ready to Use. |
|
4
Done
|
Fish: Mix Fish Spice Blend Ingredients Together. Season Both the Fish and Flour With Spices and Dredge the Fish in the Seasoned Flour or Panko/Almond Mixture, Coating Completely. |
|
5
Done
|
in a Large Saute Pan, Heat the Olive Oil. Add the Fish to the Saute Pan, Pan-Frying For About 4 Minutes on Each Side. |
|
6
Done
|
Serve: Drizzle Some Lemon Butter Sauce on Each Plate. Top With Fish and Drizzle More Sauce Over Top of Fish. Top With Fresh Parsley. |
