Pan-Fried Fillets with Hot Herb Vinaigrette
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 198 |
| pro | 22 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 |
| chol | 98 mg |
| sodium | 346 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 12 |
| vit A | 3 |
| vit C | 3 |
| folate | 5 |
Serve with: Crusty French bread and steamed green vegetables. This tried-and-true, simple yet elegant French home or bistro preparation can be used for practically any fish fillet: pickerel, catfish, tilapia, flounder, turbot, halibut, grouper, snapper or even mackerel.
Ingredients
Preparation
Season fish with all but pinch each of the salt and pepper. In nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook fish, turning once, until fish flakes easily when tested, 7 to 10 minutes. Transfer to plate; keep warm.
Add garlic and vinegar to pan; whisk in parsley, tarragon and remaining oil, salt and pepper. Pour over fish.
Additional information :
Variation
Pan-Fried Tuna with Hot Herb Vinaigrette: Use 1-inch (2.5 cm) thick tuna steaks; cook, turning once, for 4 to 6 minutes or until fish is white and opaque outside but still rare in centre.
- Keywords : Main Course; French; Fish; Skillet; Parsley;
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