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Showing 1-5 of 5
on March 03, 2011
Ty anyone who has ever been intimidated by preparing fish: Try this recipe! It was super easy to prepare and the flavor is outstanding, probably better than you've had at most restaurants. I used haddock with fantastic results. You can probably use almost any fish you would like. The only other change I made was to reduce butter by half and when I make it again I will do the same, because I can't imagine this fish tasting any better than it did. What I also love about this recipe is that it's easy to do for a dinner party. I can prepare it in advance and then just pop it in the oven. I can't wait to serve it to my friends. Thank you very much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 01, 2013
on July 07, 2012
I wanted to saute something instead of broil, but I liked this recipe. I used it as my inspiration, with the following modifications:
Chop up the fish into 1-2 inch cubes. Pour double the wine and lemon into a bowl. Add parsley to the bowl. Add salt and pepper to the bowl. Add 1 tbsp extra virgin olive oil to the bowl. Now, add all the fish into the bowl, and use hands to cover the fish with this mixture.
Add half the amount of butter as the recipe calls for into a large saute pan, and for the remaining amount, use canola or olive oil. Heat the skillet to high. Add the entire bowl to this pan. Allow fish to cook on high head for 1.5 min, and then flip over. Wait 1.5 min on this side as well, and then use a spatula to mix the fish with the entire mixture in the pan. Remove fish from the pan (draining any excess fluid) and put onto a plate. Turn the heat as high as it will go, and allow the remaining mixture to thicken. Once it is of a mayonnaise-like consistency, separate the brown sauce from the remaining oil, and use a spoon to put some on top of the fish on the plate. Serve this way.
on November 16, 2011
By Chef #844218
on May 21, 2008
Serving Size: 1 (226 g)
Servings Per Recipe: 4