Pan Fried Fish With a Rich Lemon Butter Sauce

2Bleu's Note:

A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

Lemon Butter Sauce

• 1 cup dry white wine
• 1/2 cup lemon juice
• 2 tablespoons minced garlic
• 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)

Fish Spice Blend

• 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

Fish

• 2 lbs flounder fillets (or cod)
• 1/2 cup flour (or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)
• 2 tablespoons olive oil
• fresh parsley, for garnish

Directions:

1. LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
2. Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
3. 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.
4. 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.
5. 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.
6. SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

Reviews

[NeuroticRomantic]

My family and I absolutely loved this recipe!! I did make a few adjustments, I used frozen sole fillets we bought in bulk at Smith's, I left out the hot sauce and only added a sprinkle of cayenne to the rub, a few members of my family cannot handle anything too spicy. I also added a pinch or so of sugar to the sauce to cut a bit of the tang. That sauce was to die for. I wanted to upload a photo but our plates were nearly licked clean by the time they touched the table. I will be making this again and submitting a photo (: Thank you for the amazing recipe, 2bleu!!

[Chef #967578]

The rub was wonderful, although added to much of the rub to the fish and it was very spicey! Loved the fact that the fish was tender and crisp which i like. Didn't care for the sauce to much lemon to tart.
Will be using the rub but not the sauce. thank you for posting.

[gwynn]

We really enjoyed this fish rub. It was fantastic! The best we have had. We will be using this a lot. Thanks for posting this recipe.