Pan Fried Fish

Pan Fried Fish

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PAN-FRIED FISH w/SHRIMP DIANE SAUCE

THE ITALIAN FISHERMAN RESTAURANT

2503 OLD SHELL ROAD, MOBILE

251-478-2881

 

 

INGREDIENTS: 4 – 7-8oz. filets of firm flesh fish (drum, snapper)

                           1/4 cup Creole (Tony) Seasoning

                            9Tbsp unsalted butter    1 cup sliced cremini mush.

                            3 scallions, thinly sliced     2 cloves garlic, finely chopped

                            8 Large Shrimp, P/D

                             1/4 cup Fish or Shrimp stock      Kosher salt to taste

                             1 Tbsp Dry Sherry              1 tsp, finely chopped parsley

INSTRUCTIONS: Season fish w/half the Tony's; set aside. Put 3 Tbsp.  clarified butter in a cast iron skillet over med-high heat. Cook fish, turning once, about 4 minutes on each side. Transfer to dish, keep warm.

Add 2 Tbsp butter to skillet, add mushrooms & sauté. Add remaining Tony's, scallions, garlic and salt; cook about 3 minutes. Add shrimp and stock; cook shrimp until pink then whisk in remaining butter plus parsley. Serve with rice and hot sauce as desired. Enjoy with Crème DE LYS CHARDONNAY.

                              

 

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