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4 flounder skinless fillets (4 to 6 oz. each)
Flour for dusting
Salt and pepper
1/4 c. peanut oil
1/4 c. white wine
2 tbsp. heavy cream
1 tbsp. dry sherry
2 green onions, chopped
1 clove garlic, minced
1/2 tsp. dill weed
1/4 c. parsley, minced
4 tsp. butter, room temperature
Dredge the fish in flour, salt and pepper. Brown QUICKLY in hot oil. Remove the fish and put on warm plate. Discard oil and add the wine, sherry, cream, onions, garlic, dill and parsley. Reduce over high heat until halved in volume. Cut 4 thin slices from lemon and put on each fillet. Squeeze the rest of juice into the pan and remove from heat. Swirl the butter in, a teaspoon at a time, until incorporated into the sauce. Pour over fish and serve immediately.