Grilled Fish with Mushrooms and Rosemary Recipe
Ingredients
| 6 small whole sea bass or other fish suitable for frying | ||
| Sprigs of fresh rosemary or 6 teaspoons dried rosemary | ||
| All-purpose flour | ||
| Peanut oil | ||
| Butter/Margarine | 3/4 Cup (16 tbs) | |
| Mushrooms | 1 pound, thinly sliced | |
| Lemon juice | 1 | |
| Lemon wedges | ||
| Parsley | 3 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Clean the fish and rinse under cold water.
Dry inside and out.
Put 1 sprig of fresh rosemary or 1 teaspoon dried in the cavity of each fish.
Sprinkle fish inside and out with salt and pepper and dredge with flour.
Heat 1/4 inch of oil in a large skillet.
When it is hot, brown the fish quickly on one side, then on the other.
Do not overcook.
Immediately transfer the fish to a hot serving platter or another skillet and wipe out the skillet with a cloth or paper towel.
Quickly add the butter to the skillet, heat quickly, and add the mushrooms.
Stir; when the mushrooms are wilted, sprinkle with lemon juice.
Do not burn the butter.
Pour the mushrooms and sauce over the fish.
Garnish with wedges of lemon sprinkled with chopped parsley.
Serve immediately.
Dry inside and out.
Put 1 sprig of fresh rosemary or 1 teaspoon dried in the cavity of each fish.
Sprinkle fish inside and out with salt and pepper and dredge with flour.
Heat 1/4 inch of oil in a large skillet.
When it is hot, brown the fish quickly on one side, then on the other.
Do not overcook.
Immediately transfer the fish to a hot serving platter or another skillet and wipe out the skillet with a cloth or paper towel.
Quickly add the butter to the skillet, heat quickly, and add the mushrooms.
Stir; when the mushrooms are wilted, sprinkle with lemon juice.
Do not burn the butter.
Pour the mushrooms and sauce over the fish.
Garnish with wedges of lemon sprinkled with chopped parsley.
Serve immediately.
Chef
