|
|
Instructions |
|
|
|
Combine broth, lemon juice and peppercorns. Melt 1
twp butter with oil in larch nonstick skillet over
low heat.
|
|
|
|
Sprinkle fish fillets with salt and black pepper.
Place flour in shallow dish. Dredge fillets in flour
and shake off.
|
|
|
|
Increase heat to medium-high and heat until butter
is golden-brown. Saute fillets for 3 minutes on each
side or until fish easily flakes. Remove from pan.
|
|
|
|
Add broth mixture to pan, scraping loose brown bits.
Bring to boil and cook until reduced to 1/2 cup
(about 3 minutes). Stir in 2 tsp of butter, whisk
and pour over fillets.
|
|
|
| Serving
Suggestions |
|
|
Garnish with lemon wedge
|
|
|
Originally Submitted
4/8/2013
|
