WHITE FISH IN SWEET AND SOUR SAUCE
This elegant, mouthwatering dish can be done quickly and easily with a nonstick skillet.
- 4 white fish fillets, such as orange roughy, sole or halibut (about 1½ pounds)
- 1 cup all-purpose flour, spread on foil
- 2 large eggs, lightly beaten in a bowl
- 1 cup dry unflavored bread crumbs
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1½ cups dry white wine
- Juice of 2 lemons
- â…“ cup sugar
- Salt to taste
Instructions:
- Coat fish fillets lightly with flour, shaking off excess. Dip in beaten eggs, then coat with bread crumbs. Press bread crumbs onto fish with the palms of your hands. Set aside.
- Melt 2 tablespoons of butter with oil in a large, preferably nonstick, skillet. When butter foams add fish. Cook over medium heat until golden, about 2 minutes on each side.
- Place fish on a platter.
- Discard the fat from the skillet. Add remaining 1 tablespoon butter to skillet. When the butter foams add the wine. Cook, stirring occasionally, until the wine is reduced by half. Add lemon juice, sugar and salt to taste. Cook, stirring, over high heat about 1 minute. Return the fish to the skillet and cook 1 minute longer, stirring and moving the fish gently. At this point the sauce should have a thick consistency.
- Arrange fish on serving dishes, pour a few tablespoons of sauce over each serving and serve at once.