4 fillets firm fish, 6 to 8 oz
1 each,
1 (see note)
1 salt and pepper to taste
2 to 4 tsp pure olive oil
3 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
2 tbsp mixed chopped fresh parsley
1 chives and chervil
A Recipe for
Fried-Fish Fillets With Sherry Vinegar & He
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
This Recipe for Fried-Fish Fillets With Sherry Vinegar & He is one of thousands in the Recipes-to-go Drink Cookbook.
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
If you enjoy this Fried-Fish Fillets With Sherry Vinegar & He Recipe - you should enjoy the recipe collections you can find on the websites below:
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
This is a recipe for Fried-Fish Fillets With Sherry Vinegar & He from the recipe cookbook of Recipes-to-go (Drink)
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Herb Tip |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
If you're leaving the skin attached to the fillets, scrape off any
remaining scales. Season the fillets on both sides with salt and
pepper.
Heat pure olive oil in saute pan over medium heat, using smaller
amongst of oil for a nonstick pan. Add fillets and adjust heat
according to their thickness (thicker the fillet, lower the heat).
Cook for about 4 minutes altogether for 1/2-inch-thick fillets,
turning them halfway through the cooking time (or covering them if
fragile), and trans- fer them to hot plates or a platter. Wipe oil
out of saute pan with paper towel and add vinegar, extra-virgin olive
oil and mixture of herbs. Bring sauce to rapid boil and season with
salt and pepper to taste. Spoon boiling sauce over fish and serve
immediatey.
Makes 4 servings.
Note: You can use red snapper (skin attached), sea bass (skin
attached), salmon (skin attached or removed), tuna (skin removed),
halibut (skin removed) or Dover sole (dark skin removed, light skin
attached).
Per Serving: Calories 283 Fat 15g Cholesterol 62 mg Sodium 342 mg
Percent calories from fat 48%
Typos by Bobbie Beers
Serves: 4
Fried-Fish Fillets With Sherry Vinegar & He Recipe brought to you by Recipes To-Go