Alfred Portale's Roast Whitefish With Garlic Butter |
|
 |
Prep Time: 8 Minutes Cook Time: 9 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
From the Gotham Bar and Grill in New York City, this was clipped from a recent issue of Coastal Living. Alfred Portale uses cod but that is not my favorite fish so I recommend you try using your favorite whitefish of choice, preferably a thicker filet of fish. Ingredients:
1/4 cup unsalted butter, softened |
1 1/2 tablespoons flat leaf parsley, chopped |
1 large garlic clove, peeled and minced |
2 teaspoons shallots, minced |
1/2 teaspoon dijon mustard |
1 1/2 tablespoons prosciutto di parma, minced |
1 tablespoon flour |
2 tablespoons lemon juice, freshly squeezed |
salt, to taste |
fresh ground black pepper, to taste |
2 tablespoons canola oil |
28 ounces skinless white fish fillets, boneless |
lemon wedge |
Directions:
1. Stir together first 10 ingredients in a small bowl; set aside.
2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the fillets with salt and pepper and cook 4 minutes. turn fillets over and cook 1 minute.
3. Spoon 1 tablespoon butter mixture over the top of each fillet; transfer skillet to oven and bake at 450 for 2 minutes or until fish is just cooked through and opaque in the cenhter.
4. Add any remaining butter to pan and let melt, stirring with juices in pan; spoon over fish and garnish, if desired. Serve immediately.
|
|