PAN-FRIED FISH WITH BACON-MUSHROOM SAUCE
This easy-to-fix recipe is from the Australian Women's Weekly *Best Seafood Recipes* cookbook & turns whatever variety of white fish fillets you choose into a company-worthy taste treat. The sauce is the *STAR* here & can be made several hrs in advance, but the fish fillets are best cooked just prior to serving. *Enjoy*
Provided by twissis
Categories < 30 Mins
Time 20m
Yield 4 Fish Fillets W/Sauce, 4 serving(s)
Number Of Ingredients 10
Steps:
- For Bacon-Mushroom Sauce:.
- Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
- Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
- Add mushrooms, simmer for 1 min & set aside.
- For Fish Fillets:.
- Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
- Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
- To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
- NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.
Nutrition Facts : Calories 428.7, Fat 33, SaturatedFat 19, Cholesterol 158.7, Sodium 255.3, Carbohydrate 12.6, Fiber 1.2, Sugar 2, Protein 21
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