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1 pound cod, halibut, pollock, rockfish, or sablefish fillets or steaks -- thawed if necessary
3 tablespoons butter or margarine
2 tablespoons dry white wine
1 tablespoon lemon juice
1/4 teaspoon salt
1 dash freshly-ground black pepper
1/4 cup toasted slivered almonds
2 tablespoons minced parsley
Hot rice -- (optional)
Cut fish into serving-sized pieces. In shallow microwave proof dish microwave butter at High 40 seconds or until melted. Stir in wine, lemon juice, salt and pepper.
Arrange fish in dish; turn to coat with butter sauce. Cover with plastic wrap; microwave at Medium 5 minutes.
Remove plastic wrap; spoon sauce over fish. Rotate dish 1/4 turn; cover and microwave at Medium 3 minutes longer or until fish flakes easily when tested with a fork.
Stir almonds and parsley into sauce in bottom of dish. Cover and let stand 2 minutes.
Conventional Method: Place butter in shallow baking dish and heat in oven at 450 degrees until butter is melted but not brown. Stir in wine, lemon juice, salt and pepper.
Arrange fish in dish; turn to coat with butter sauce. Bake at 450 degrees allowing 10 minutes baking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork.
Stir almonds and parsley into butter sauce.
To serve, spoon sauce over each portion. Serve additional sauce over rice.
This recipe yields 4 servings.