| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Main dishes | 4 | Servings | |
INGREDIENTS
| 1/4 | ts | Onion salt |
| 1/4 | ts | Dried whole oregano |
| 1/4 | ts | Dried parsley flakes |
| 1/4 | ts | Dried whole tarragon |
| 1/4 | ts | Pepper |
| 1 | sm | Clov garlic; minced |
| 1/4 | c | Butter or margarine; plus |
| 2 | tb | Butter or margarine; melted |
| 4 | Perch or other fish fillets -4-6 ounce each | |
| 3 | tb | Dry sherry |
INSTRUCTIONS
Sauté seasonings and garlic in butter in a large heavy skillet over medium heat 1 minute. Reduce heat to low; add fish. Cook fish 4 minutes; turn and cook an additional 3 -4 minutes or until fish flakes easily when tested with fork (do not overcook). Remove fish with a slotted turner; place on heated platter, and keep warm. Pour sherry into skillet; cook over high heat 30-45 seconds. Pour sherry mix over fish; serve immediately. Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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