Pan Fried Fish With a Rich Lemon Wine 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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
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| LEMON BUTTER SAUCE: | |
| 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) |
| FISH SPICE BLEND: | |
| 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 |
| FISH: | |
| 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.
Source: food.com
