1 result for month: 04/2014

Francaise – Snapper, Mahi, Swordfish or Grouper

Ingredients: 2- 8 oz. fresh fillets flour 1 egg, beaten 3 oz. butter, melted, divided 3 oz. white wine 2 oz. fish stock 2 oz. water 1/2 lemon Preparation: Lightly dust the fillets with flour, dip in egg wash. In sauté pan, melt 2 oz. butter and add floured fillets. Sauté 3-5 minutes depending on thickness of fish, turn fish, reduce heat to low. Add wine, fish stock and water. Squeeze in lemon juice. Finish with 1 oz. butter and cook until desired doneness