| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Salmon steaks or thick fillets; (up to 2) |
| 1 1/2 |
tb |
Butter or margarine |
| 3 |
|
Shallots or green onions; including some green parts, finely chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Regular chicken broth or 1/4 cup each broth and dry white wine |
INSTRUCTIONS
Rinse fish and pat dry. in a wide frying pan, melt butter over medium heat.
Add shallots or green onions and garlic and cook, stirring, until limp
(about 3 minutes). Add broth and bring to a broil.
Arrange fish in the pan in a single layer. Reduce heat, cover, and simmer
until just lightly translucent (3 to 4 minutes for fish 1/4 to 1/3-inch
thick; 4 to 6 minutes for fish 1/2 to 3/4-inch thick; 8 to 12 minutes for
fish 1 to 1 1/2-inch thick.
With a wide spatula, lift out fish and put on a platter. Cover and keep
warm. Boil pan liquid, with any liquid that accumulates on the platter,
over high heat until it thickens slightly. Serve fish and pour pan juices
over.
Posted to KitMailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Feb 16, 1998
A Message from our Provider:
“Christ gives Life!”