Fish Fillets With Endive And Capers Recipe
Do you want a fabulous Fish Fillets With Endive And Capers recipe? The main ingredient in Fish Fillets With Endive And Capers is always Fish. This Fish Fillets With Endive And Capers recipe is sure to sweep you off your feet!
Ingredients
1 teaspoon salt
Water
Butter or margarine
2 medium-sized heads Belgian endive, each cut lengthwise in half
1 slice white bread
4 small flounder fillets (about 6 ounces each)
1 tablespoon lemon juice
4 teaspoons all-purpose flour
1 tablespoon capers, drained
Directions
1. In 12-inch skillet over medium heat, heat salt, 3/4 cup water, and 3 tablespoons butter or margarine to boiling. Add endive; heat to boiling; cover and cook 5 minutes. With slotted pancake turner, remove endive to plate.
2. Meanwhile, in 1-quart saucepan over medium heat, into 2 tablespoons hot butter or margarine (1/4 stick), tear bread into crumbs. Cook, stirring frequently, until bread crumbs are browned. Remove from heat.
3. Arrange fish fillets in simmering liquid in skillet; place an endive half on each fillet; sprinkle endive with lemon juice. Cover skillet and simmer 3 to 4 minutes, just until fish flakes easily when tested with a fork and endive are fork-tender. With slotted pancake turner, remove endive-topped fillets to warm platter, draining as much liquid back into skillet as possible; reserve liquid.
4. In cup, mix flour and 1/4 cup water until smooth; gradually stir into hot liquid in skillet and cook over medium heat, stirring constantly, until mixture boils and thickens slightly. Stir in capers; press with spoon to blend flavors. Pour sauce over fish and endive; sprinkle crumbs on top of endive.
2. Meanwhile, in 1-quart saucepan over medium heat, into 2 tablespoons hot butter or margarine (1/4 stick), tear bread into crumbs. Cook, stirring frequently, until bread crumbs are browned. Remove from heat.
3. Arrange fish fillets in simmering liquid in skillet; place an endive half on each fillet; sprinkle endive with lemon juice. Cover skillet and simmer 3 to 4 minutes, just until fish flakes easily when tested with a fork and endive are fork-tender. With slotted pancake turner, remove endive-topped fillets to warm platter, draining as much liquid back into skillet as possible; reserve liquid.
4. In cup, mix flour and 1/4 cup water until smooth; gradually stir into hot liquid in skillet and cook over medium heat, stirring constantly, until mixture boils and thickens slightly. Stir in capers; press with spoon to blend flavors. Pour sauce over fish and endive; sprinkle crumbs on top of endive.
