You can use this formula for any type of seared fish, from scallops to sole to tilapia. Just cook your fish in a nonstick or stainless steel pan and then make the sauce in the same pan while the fish rests for a few minutes. The butter is great because the fish is lean and the wine is acidic. It's a simple but effective combination. Feel free to add chopped dill or basil depending on your desired flavor and types of fish. Parsley is always a winner, though...
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Author
Alex Guarnaschelli | 2025-03-04
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