Ingredients
-
-
1 cup dry white wine
-
1/2 cup lemon juice
-
1 tablespoon shallot, minced
-
1 teaspoon salt
-
1/4 teaspoon black pepper
-
1 dash Worcestershire sauce
-
1 dash hot pepper sauce
-
1/2 cup heavy cream
-
1 cup butter, room temperature (2 sticks)
-
-
1/2 tablespoon paprika
-
1/2 tablespoon salt
-
1/2 tablespoon garlic powder
-
1/4 tablespoon black pepper
-
1/4 tablespoon onion powder
-
1/4 tablespoon cayenne pepper
-
1/4 tablespoon dried oregano
-
1/4 tablespoon dried thyme
-
-
2 lbs flounder fillets (or cod)
-
2 tablespoons minced garlic
Instructions
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.