Perch Filets With Red Pepper Sauce Recipe
Ingredients
| Melted butter | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), smashed | |
| Onion | 1 Medium, thinly sliced | |
| Red peppers | 1 1/2 To taste, thinly sliced | |
| White sauce | 1 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1/4 Teaspoon | |
| Tabasco sauce | 1/4 Teaspoon | |
| 8 small perch filets | ||
| Flour | 1 Cup (16 tbs), seasoned | |
| Vegetable oil | 2 Tablespoon | |
| Juice 1/2 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
