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Ingredients
2 fluke fillets (1/4 pound each), each cut in half lengthwise
1 egg white
3 tbsp seasoned dried bread crumbs
2 tsp olive or vegetable oil
1 garlic clove, minced
½ cup water
¼ cup dry white table wine
1 tbsp each minced fresh parsley and freshly squeezed lemon juice
½ packet (1/2 tsp) instant chicken broth and seasoning mix
Method
Dip 1 fish fillet in egg white, then into bread crumbs, coating both
sides evenly; repeat procedure with remaining fillet, being sure to use
all of the egg white and bread crumbs.
In 9-inch nonstick skillet heat oil; add fillets and cook over
medium-high heat, turning once, until fish is cooked through and flakes
easily when tested with a fork, about 3 minutes on each side.
Transfer
fish to serving platter; set aside and keep warm.
To same skillet add garlic and cook over medium heat until golden,
about 15 seconds; stir in water, wine, parsley, lemon juice and broth
mix.
Cook over high heat until mixture comes to a boil; continue
cooking until mixture is reduced to about ¼ cup, about 4 minutes.
Pour
over fish fillets.
MAKES 2 SERVINGS.
Notes:
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