WHITE FISH WITH LEMON AND FRESH HERBS
This is from the SLIMLINES column of one of the Thursday magazines{of the week June 3-9' 04}. Enjoy!
Provided by Charishma_Ramchanda
Categories Asian
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick skillet until it is hot.
- While it is heating, season the fish fillets with salt and pepper and dredge them in flour.
- Saute the fillets over high heat for about 2 minutes on each side.
- Transfer them to a warm platter and keep warm.
- Quickly add the chicken broth or fish stock to the pan.
- Stir with a wooden spoon to release any caramelised bits that may be stuck to the pan.
- Cook until the broth's been reduced by half.
- Add lemon juice.
- Pour the sauce over the fillets.
- Sprinkle with parsley and chives.
- Serve immediately{hot}.
- Note: You may have to saute the fillets in 2 batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
- Enjoy!
Nutrition Facts : Calories 120, Fat 4.8, SaturatedFat 0.8, Cholesterol 61.6, Sodium 76.5, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 17.5
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Check it out »#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #very-low-carbs #seafood #asian #indian #fish #stove-top #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #equipment #presentation #served-hot
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