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Fish

Snapper Fillets, 1/2 inch or thicker*
White flour
White pepper
Black pepper
red pepper
Salt
Milk
Water
Peanut oil
Egg
Garlic powder, ground
Thyme
Onion powder


*Substitute Grouper or other firm fleshed non-oily fleshed fish.


Wash Fillets, set aside in refrigerator. For 6 Fillets, use 1 egg, 2 tablespoons water and make wash with beaten egg and water. Mix 1 cup flour, 1 teaspoon pepper and 1 teaspoon salt, 1/2 teaspoon thyme and onion powder, 1/4 teaspoon garlic powder.


Dredge fish through wash and flour. Fry in peanut oil at 350 to 375 degrees F , about 2 minutes per side. 1 avocado, sliced 1 small onion 1 bunch fresh parsley, finely chopped 1 cup white wine (NOTE: If you wouldn't drink it, don't use it!) 1 pint heavy cream Salt and pepper Fresh ground black pepper 2 Tbsp. peanut oil


Peel tomatoes and seed. Add onions, parsley; saute over low fire. Add wine, reduce volume by half; allow to cool. Add cream, return to fire, reduce by half again and fold in avocado slices and unpeeled halves of cherry tomatoes. Correct salt, add fresh grind pepper. Serve over fish recipe.



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