Fried-Fish Fillets With Sherry Vinegar & Herbs Recipe




Fried-Fish Fillets With Sherry Vinegar & Herbs Ingredients

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 & Herbs

 

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This is a recipe for Fried-Fish Fillets With Sherry Vinegar & Herbs from the recipe cookbook of Recipes-to-go (Drink)


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Fried-Fish Fillets With Sherry Vinegar & Herbs

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Fried-Fish Fillets With Sherry Vinegar & Herbs Directions

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

 

 

 

 

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