Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Monk fish |
| 2 tablespoons | Butter |
| ½ \N | Lemon juice only |
| ½ cup | Seasoned flour |
| 1 pinch | Seasoning salt |
| ¼ cup | White wine; (optional) |
| ½ tablespoon | Fresh chopped parsley |
| 2 tablespoons | Butter |
Cut monk fish into 4 pieces. Dredge in seasoned flour. Saute in 2 tablespoons butter. Cook 1 minute on each side. Remove. Add white wine, lemon, parsley and reduce by half. Shake 2 tablespoons butter into pan and serve over fish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.