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Pan Fried Fish With a Rich Lemon Butter Sauce

1 cup dry white wine
12 cup lemon juice
2 tablespoons minced garlic
1 tablespoon shallot, minced
1 teaspoon salt
14 teaspoon black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
12 cup heavy cream
1 cup butter, room temperature (2 sticks)
12 tablespoon paprika
12 tablespoon salt
12 tablespoon garlic powder
14 tablespoon black pepper
14 tablespoon onion powder
14 tablespoon cayenne pepper
14 tablespoon dried oregano
14 tablespoon dried thyme
2 lbs flounder fillets (or cod)
12 cup flour (or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)
2 tablespoons olive oil
fresh parsley, for garnish


LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes. Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use. FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely. In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side. SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

Source: www.food.com