Fish Fillet Saute
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| Works well with snapper, sole, flounder, orange roughy or any white flesh fish. For something extra special serve with the Tequila Fish Fillet Sauce. |
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| Serves 6 |
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| Preparation Time: |
5 minutes |
| Cooking Time: |
30 minutes |
| Marinade Time: |
15 minutes at least |
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| Fish fillets - 6 individual |
| Milk - 1/2 cup |
| All-purpose flour, as needed to coat fish |
| Salt - To taste |
| Cholula Hot Sauce, 1 tablespoon or to taste |
| Butter and vegetable oil - 1 1/2 tablespoon each |
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| Place the fillets in a glass dish in one layer - pour milk and Cholula Hot Sauce over and let rest for 15 minutes or longer. |
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| Mound flour seasoned with salt on a piece of waxed paper or a flat dish.
When ready to saute’ remove fillets from milk (don’t drain) and coat with flour on both sides. Saute’ in butter and oil over medium heat, about 2 or 3 minutes per side depending on thickness. It takes 10 minutes to cook a 1 inch thick fillet. The 30 minute estimate assumes you'll get two fillets in the pan at a time. |
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Recipe supplied by www.cholula.com |
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