Perch Filets With Red Pepper Sauce
|Melted butter||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Onion||1 Medium, thinly sliced|
|Red peppers||1 1⁄2 , thinly sliced|
|White sauce||375 Milliliter (1 1/2 Cups)|
|Worcestershire sauce||1 Milliliter (1/4 Teaspoon)|
|Tabasco sauce||1 Milliliter (1/4 Teaspoon)|
|Perch fillets||8 Small|
|Seasoned flour||1 Cup (16 tbs)|
|Vegetable oil||30 Milliliter (2 Tablespoons)|
Heat butter in saucepan.
Add garlic and onion; cover and cook 3 to 4 minutes over medium heat.
Stir in red peppers and season; continue cooking 7 to 8 minutes over medium heat, uncovered.
Pour mixture into food processor and puree.
Replace in saucepan and incorporate white sauce, Worcestershire, Tabasco and lemon juice.
Simmer sauce 8 minutes over low heat.
Do not cover.
Meanwhile, dredge fish in flour.
Heat oil in large frying pan and add filets.
Cook 3 to 4 minutes each side depending on size.
Season fish well when turning.
When fish is cooked, arrange on heated serving platter and top with red pepper sauce.