| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 1/3 |
lb |
Fish; about 1/2 inch thick |
| 1/3 |
c |
All purpose flour |
|
|
Salt & pepper |
| 1 |
|
Clove garlic; minced or pressed |
| 1/2 |
c |
Dry white wine |
| 1 |
tb |
Lime juice |
| 1/2 |
ts |
Margarine or butter |
| 1 |
tb |
Olive oil |
| 3 |
|
Green onions; chopped |
INSTRUCTIONS
submitted by: bmarks@pipeline.com (Bev)
The dish can be made using any of the following fillets: tilapia, sole,
flounder, catfish or orange roughy
Rinse fish and pat dry. Put flour in a plate and season with salt & pepper.
Dredge fillets in flour, patting to remove excess. Combine garlic, wine,
lime juice and margarine in a small bowl. Heat olive oil in a large frying
pan over medium-high heat. Add fillets without overlapping (you may need to
cook in more than 1 batch). Cook until golden on bottom, about 3 minutes.
Turn and cook until opaque through the center, 1-2 minutes more. Transfer
to a platter and cover with foil to keep warm. Add wine mixture to pan and
boil, scraping up the cooked bits, until reduced by 1/2, 2-3 minutes. Stir
in onions and heat about 30 seconds. Pour sauce over fish and serve. Serves
4.
cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot 22 g
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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