Almond Sole Meuniere Recipe
Ingredients
| 4 (5- to 6-oz.) sole, flounder or other skinless, thin, lean, white fish fillets | ||
| Butter/Margarine | 3 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Almonds | 1/3 Cup (16 tbs), sliced | |
| 1-1/2 teaspoons finely shredded lemon or lime peel | ||
| 1-1/2 tablespoons lemon or lime juice | ||
| 2 or 3 parsley sprigs | ||
| 4 lemon or lime wedges | ||
| 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.
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.
Chef
