Pan-Fried Fish With Bacon-Mushroom Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This easy-to-fix recipe is from the Australian Women's Weekly *Best Seafood Recipes* cookbook & turns whatever variety of white fish fillets you choose into a company-worthy taste treat. The sauce is the *STAR* here & can be made several hrs in advance, but the fish fillets are best cooked just prior to serving. *Enjoy* Ingredients:
4 slices bacon (chopped) |
1 medium onion (chopped) |
3/4 cup heavy cream |
2 green onions (chopped) |
2 teaspoons cornstarch |
1 tablespoon water |
4 ounces button mushrooms (sml size & sliced thinly) |
4 large white fish fillets |
1/4 cup flour |
1/4 cup butter |
Directions:
1. For Bacon-Mushroom Sauce:.
2. Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
3. Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
4. Add mushrooms, simmer for 1 min & set aside.
5. For Fish Fillets:.
6. Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
7. Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
8. To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
9. NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.
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