Francaise – Snapper, Mahi, Swordfish or Grouper

  • April 1, 2014

Multi-posts allow you to break a single post into several pages for easier viewing.

1 of 1 (or use arrow keys to navigate )

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


No Replies to "Francaise - Snapper, Mahi, Swordfish or Grouper"


    Got something to say?

    Some html is OK