Whitefish Grenoble Style

Recipe by Northern Cook
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (6 -8 ounce) white fish fillets
  • 1
    cup milk
  • 1
    cup flour
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
  • 14
    teaspoon granulated garlic
  • 1
    ounce clarified butter
  • Grenoble Sauce
  • 12
    cup diced lemon
  • 14
    cup diced fresh tomato (avoid using canned)
  • 14
    cup capers
  • 1
    ounce fresh butter
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DIRECTIONS

  • Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
  • Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
  • Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
  • **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.
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