Rating: 4 stars
4075 Ratings
  • 5 star values: 0
  • 4 star values: 4075
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,075 Ratings
Kathy Gunst
September 2002

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Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate.

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  • In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the fillets and cook over high heat, turning once, until golden and crisp, 3 to 4 minutes. Transfer to a platter, cover with foil and keep warm. Repeat with another 1 tablespoon each of butter and oil and the remaining fish.

  • Add the remaining 1 1/2 tablespoons of butter and the almonds to the skillet. Cook over high heat, stirring, until golden, 2 minutes. Add the capers and lemon slices and cook until heated through, 1 minute longer. Spoon the sauce over the fish and serve.

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