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Pacific Rock Fish w/ White Wine and Almonds
Also Works Great with Talapia, Pacific Halibut, Catfish, Salmon and Trout
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Ingredients for 3 portions:
1 1/2 Pounds of Fish
1/8 tsp. Salt
1/4 tsp. Ground Pepper
2 Tbs. Whole Wheat Flour
2 Tbs. Olive Oil
3 Tbs. Almonds, sliced, toasted
2 Tbs. Lemon Juice
2 Tbs. Chopped Parsley
1/2 Cup White Wine
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Unwrap fish; leave it on the paper that it came in.
Check fish for any small bones and remove.
Sprinkle both sides of fish with salt and pepper.
Sprinkle both sides of fish with flour.
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Gather and measure parsley, almonds, lemon juice and wine.
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Place oil and pan over medium-high heat on the stove.
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When oil and pan are hot, but not burning hot, add the fish to the pan.
Be careful not to splash any hot oil onto you hands.
Cook fish for about four minutes on one side.
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Flip the fish over using a metal spatula.
Tilt the pan away from you as you flip the fish to avoid splashing yourself with the oil.
Cook the fish for about another four minutes or until done.
You can cut into the middle of one of the filets to check for doneness.
Remove cooked fish and place on serving platter.
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Add lemon juice and wine to the pan.
Cook and reduce the liquid by half.
Add the almonds and parsley and mix together.
Spoon the sauce over the fish and serve.
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