Ingredients
Fish
| 2 lbs. | skate fillets or | | Icelandic flounder | | 4 tbsp. | all-purpose flour | | 1 dash | salt, to taste | | 1 dash | pepper, to taste | | 3 tbsp. | canola oil |
Sauce
| 3 tbsp. | butter | | 3 oz. | hazelnuts or | | pecans, finely chopped | | 1-1/2 cup | dry white wine |
Garnish
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Dredge fish pieces lightly in flour seasoned with salt and pepper. Cut a diamond pattern into the flesh but not through the skin. In non-stick sauté pan, heat oil over medium-high heat and brown fish quickly on both sides (approximately three minutes for skate, two minutes for flounder). Remove fish to a paper towel and keep warm. Drain off excess oil from the pan.
In same pan heat butter over medium heat. Sauté nuts in butter until lightly toasted. Add wine. Reduce mixture by half. Arrange fish on six plates and pour sauce over. Serve with lemon wedges.
Similar Recipes
fried skate