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Fish Fillets and Gingered Lime Sauce
Ginger-Lime Butter Sauce
1 1/2 lbs. fish Fillets, such as Halibut, Mahi Mahi, Perch or other fish Fillets
1/4 cup all purpose flour
3/4 cup sliced almonds or finely chopped macadamia nuts
1 egg, beaten with 1 Tbsp. water
2 Tbsp. margarine
2 Tbsp. canola (vegetable) oil
6 Tbsp. margarine
1 Tbsp. fresh lime juice
1 1/2 tsp. finely grated ginger root
Rinse fish; pat dry with paper towels. Cut into 4 to 6 serving pieces. Sprinkle with seasoned salt; lightly coat with flour and gently shake off any excess. Place nuts into a shallow dish. In another dish, beat together the egg and water. Dip flour coated fish in egg mixture; roll in nuts until evenly coated on both sides.
In a large, heavy skillet heat the margarine and oil. Add fish and pan fry over medium high heat 4 minutes on each side until fish Fillets are golden and test done. Arrange on a platter or serve individually on warm dinner plates. Pass the Ginger-Lime Sauce.
GINGER-LIME SAUCE: In a small saucepan over low heat melt margarine and stir in lime juice and ginger root.
You can adjust the lime juice and ginger root to satisfy your taste buds!
4 to 6 servings