|3 tablespoons||Vegetable oil|
|¾ cup||Flour freshly ground pepper|
|3 tablespoons||Butter chopped|
|½ cup||Dry Marsala|
|1||2 cloves garlic, coarsely|
1. Heat the oil over medium high heat in a heavy skillet 2. Dip the fish in the flour and shake off the excess. Quickly brown the fillets on both sides in the oil. (Poke with a finger to test for the springy feel of doneness; this step shouldn't take more than 3 to 5 minutes total.) Remove the fillets to a warm platter and salt and pepper. 3. Pour off most of the fat, keeping all of the brown residues. Add the garlic and soften it then add the Marsala and reduce it while loosening any residues. Add butter and any juices under the fillets. When the sauce thickens, add the fillets and reduce the heat to low. Turn the fillets in the sauce. Transfer to a platter and serve.
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