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Sauteed Fish Fillets with herb Butt er Sauce and Mango

Serves: Serves 4

Ingredients:

  • 13 cup dry white wine
  • 13 cup plus 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons minced shallot
  • 1 ripe mango, peeled, pitted, and cut into 18-inch dice
  • 2 tablespoons minced fresh mint
  • 1 tablespoon minced fresh Italian parsley
  • Coarse salt
  • 4 (4- to 6-ounce) skinless fish fillets
  • Freshly ground black pepper
  • 12 cup all-purpose flour
  • 1 tablespoon unsalted butter, plus 12 cup (1 stick) cold unsalted butter, cut into 18-inch-thick slices and refrigerated
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon water
  • 1 small red bell pepper, seeded and cut lengthwise into narrow strips, for garnish

Procedures:

  1. Combine the wine, 13 cup of the lemon juice, and the shallots in a heavy 112- to 2-quart saucepan and bring to a gentle boil over medium heat. Decrease the heat to medium-low and simmer for 3 to 4 minutes, or until reduced by half. Set a small strainer over a small bowl and pour the contents of the pan into the strainer. Press down on the shallots with a rubber spatula to extract its flavor, then discard the shallots and return the liquid to the saucepan. Set aside.


  2. In a small bowl, combine the mango, mint, parsley, the remaining 1 teaspoon of lemon juice, and a pinch of salt, and mix gently. Set aside.


  3. Sprinkle the fish generously on both sides with salt and pepper. Place flour on a plate or a sheet of waxed paper. Dip the fish in the flour to coat evenly and tap gently with fingertips to shake off the excess.


  4. In a large, heavy skillet, combine the 1 tablespoon of butter and the olive oil over medium heat and heat until the butter melts and sizzles. Tip the skillet to coat. Add the fish and cook, adjusting the heat to maintain a steady sizzle, for 2 minutes, or until lightly colored. Turn the fish with a wide slotted spatula and cook for 2 to 3 minutes more, or until cooked through and opaque at the thickest part. Transfer to 4 warmed plates and cover with aluminum foil.


  5. Return the wine mixture to medium heat and bring to a boil. Adjust the heat to low, and use a flat whisk to stir in the water.


  6. Add the remaining 12 cup of cold butter one piece at a time to the wine mixture, whisking constantly until each piece is melted before adding the next one. Keep the heat low and periodically lift the pan from the heat to prevent overheating the sauce. (If overheated, the sauce will separate.) After about 10 minutes, the sauce will be slightly thickened. Once all of the butter is incorporated, remove the saucepan from the heat and gently fold in the mango mixture.


  7. Spoon the sauce evenly over the fish. Garnish with the bell pepper and serve at once.

Marie Simmons

 
 
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