INGREDIENTS

INSTRUCTIONS

Cut off dorsal and anal fins. Make a slit in the skin at the tail end of
the dark skin side of the fish, and, using a towel for a better grip, pull
the skin off. Sprinkle fish with about two tablespoons of milk on both
sides. Season with salt and pepper. Dredge in a pan of flour, shake off
excess. Let the fish dry on a rack for 10 minutes. Clarify 8 tablespoons
butter. Pour this clarified butter into a saute pan over medium to high
heat. Add the fish, white skin side up. Check after 1 minute to make sure
it is not sticking and cook three minutes on this side. Turn the fish over
and cook the fish 3 more minutes. Then remove the fish to a serving plate,
and wipe out the pan. Add 1 tablespoon butter to pan and melt it. Pour
foamy melted butter over fish. Sprinkle with chopped parsley and garnish
the plate with lemon wedges and parsley sprigs. This recipe yields 2
servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4868 broadcast 12-02-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-27-1998
Suggested Wine: Chablis Premier Crus, Montee de Tonnerre - 1987
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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