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Almond Sole Meuniere

Ingredients
  Sole fillets/Flounder / other skinless, thin, lean, white fish fillets 24 Ounce (4 Pieces, 6 Ounce Each)
  Butter/Margarine 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Sliced almonds 1⁄3 Cup (5.33 tbs)
  Finely shredded lemon peel/Lime peel 1⁄2 Teaspoon
  Lemon juice/Lime juice 1⁄2 Tablespoon
  Vegetable oil 3
  Lemon wedges/Lime wedges 4
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 165F (75C).
Rinse fillets; pat dry with paper towels.
Season with salt and pepper.
Heat 1 tablespoon butter or margarine and 1 tablespoon oil in a large skillet.
Add seasoned fillets.
Over medium heat, cook 2 minutes on each side or until fish tests done, adding more oil, if needed.
Arrange cooked fish on a platter; cover with foil.
Keep warm in oven.
Add remaining 2 tablespoons butter or margarine and almonds to skillet.
Saute 2 to 3 minutes or until almonds are lightly toasted.
Stir in lemon or lime peel and lemon or lime juice.
Spoon sauce over fillets.
Garnish with parsley sprigs and lemon or lime wedges.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish

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