Brush a nonstick skillet with olive oil. Dip fish in flour and shake off
excess. Heat skillet until hot. Add fish and saute, without moving, until
it just sets and turns a bit golden, 1 to 2 minutes. With a spatula, flip
the fish over to the other side and cook until the fish is firm and cooked
through, about 2 minutes. Remove fish to dinner plates Add water lemon
juice and zest to skillet and increase the heat to medium high. Scrape up
browned bits on bottom of pan and boil until syrupy about 2 minutes. Remove
skillet from the heat and swirl in butter and parsley. Season with salt and
pepper and spoon over fish. Serve with steamed sugar snap peas or other
vegetable. French bread on the side would be lovely.
Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6608 Posted to MC-Recipe Digest
V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997
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