Pan Fried Fish With a Rich Lemon Butter Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
1 cup dry white wine |
1/2 cup lemon juice |
2 tablespoons minced garlic |
1 tablespoon shallot, minced |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 dash worcestershire sauce |
1 dash hot pepper sauce |
1/2 cup heavy cream |
1 cup butter, room temperature (2 sticks) |
1/2 tablespoon paprika |
1/2 tablespoon salt |
1/2 tablespoon garlic powder |
1/4 tablespoon black pepper |
1/4 tablespoon onion powder |
1/4 tablespoon cayenne pepper |
1/4 tablespoon dried oregano |
1/4 tablespoon dried thyme |
2 lbs flounder fillets (or cod) |
1/2 cup flour (or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds) |
2 tablespoons olive oil |
fresh parsley, for garnish |
Directions:
1. LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
2. Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
3. 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. 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. 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. SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
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