· Fish fillets
· Salt and pepper (and/or other seasoning such as Cajun or Creole seasoning)
· All purpose flour
· Butter and olive oil (or either one)Season fish. Dredge in flour to coat.
Heat butter and oil (equal parts) or one or the other in a heavy skillet—just enough to coat the bottom of the pan. Quickly pan-fry the fish, turning only once. Remove to a side plate and make a quick sauce (if desired) to pour over. Garnish with some chopped parsley and a slice of lemon.
A quick sauce:
· A finely chopped medium onion, bunch of green onions or 2 or 3 shallots
· Dry white wine
· 2 or 3 tablespoon finely chopped dill, parsley, chervil or tarragon
After the fish is removed from the pan, sauté the onion, stirring, just until it is tender. Pour over a large splash of wine and cook over high, stirring to reduce the wine by about 1/2. Drizzle over the fish before serving. Sprinkle with one of the fresh herbs.
· Salt and pepper (and/or other seasoning such as Cajun or Creole seasoning)
· All purpose flour
· Butter and olive oil (or either one)Season fish. Dredge in flour to coat.
Heat butter and oil (equal parts) or one or the other in a heavy skillet—just enough to coat the bottom of the pan. Quickly pan-fry the fish, turning only once. Remove to a side plate and make a quick sauce (if desired) to pour over. Garnish with some chopped parsley and a slice of lemon.
A quick sauce:
· A finely chopped medium onion, bunch of green onions or 2 or 3 shallots
· Dry white wine
· 2 or 3 tablespoon finely chopped dill, parsley, chervil or tarragon
After the fish is removed from the pan, sauté the onion, stirring, just until it is tender. Pour over a large splash of wine and cook over high, stirring to reduce the wine by about 1/2. Drizzle over the fish before serving. Sprinkle with one of the fresh herbs.
