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Fish In Cream/mustard Sauce
2 Tbsp. butter
1 1/2 Tbsp. diced onion
2 Tbsp. red wine vinegar
3/4 cup whipping cream
1 lb. White Fish Fillets (Sole, Snapper, etc.)
1 1/2 Tbsp. Dijon mustard
Melt butter in large skillet, saute onion until tender over low heat.
Turn up heat and add vinegar, boiling until almost evaporated (about 2 minutes).
Add cream and boil until reduced by half (about 5 minutes).
Add fish and boil covered about 5 minutes (turn once).