PICKEREL IN BROWN BUTTER SAUCE

PICKEREL IN BROWN BUTTER SAUCE image

Categories Fish

Yield 4 people

Number Of Ingredients 9

1/2 cup (125 mL) all-purpose flour
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) freshly ground black pepper
1/4 teaspoon (1 mL) paprika
1 1/2 pounds (750 g) pickerel fillets cut into serving pieces
3 tablespoons (45 mL) canola oil
1/4 cup (50 mL) butter, divided
1 lemon, halved, seeds removed
2 tablespoons (25 mL) chopped fresh parsley

Steps:

1. Combine flour, salt, pepper, and paprika in a shallow dish. Dredge pickerel fillets in seasoned flour, coating both sides well and shaking off any excess. 2. Heat canola oi and 2 tablespoons butter in a nonstick frying pan over medium heat. When fat is sizzling, add floured fish and panfry until golden on both sides, about 2-3 minutes per side. 3. Remove fish from pan and place on a warm platter. Add remaining butter to pan and cook until it begins to brown. Squeeze juice of half a lemon into browned butter and sprinkle in chopped parsley. 4. Immediately pour butter sauce over fish and serve.