YELLOWTAIL SNAPPER GRENOBLOISE

This is a delicious fish dish that is sure to please at any dinner party.  The key is to get the freshest fish available.  Actually can be assembled up to 45 minutes ahead of time and kept warm.  See the instructions below.

1 C milk lightly seasoned with salt & pepper

1 C plain flour seasoned with salt & pepper

2 T sweet unsalted butter

2 T extra virgin olive oil

4   6 to 8 oz. filets of yellowtail snapper (or white fish of your choice)

2 shallots, chopped

1/4 C small non-parell capers

1/4 C lemon juice

1/2 C white wine

1/4 C chicken stock

3 T sweet unsalted butter to make the sauce

3 T chopped parsley

Pour the milk in one dish and the flour in another, salt and pepper each.  First dredge the fish in the milk, remove excess milk and dredge in the flour, make sure to shake to remove excess flour.  Set all fish aside.

(Preheat oven to 170, just to keep fish warm).  In a large saute pan, heat the butter and olive oil.  When the butter is foamy, add the fish filets and cook until golden brown on both sides.  Remove the filets and place onto a serving platter.  (Place platter into warming oven).

In the same saute pan, add the chopped shallots and cook for a couple of minutes.  Add the capers, lemon juice, and reduce for 2 minutes.  Add the white wine and reduce for another 2 minutes.  Add the chicken stock and the 3 T of sweet butter.  TO SERVE:  Pour the sauce on top of the fish filet and sprinkle with chopped parsley.

Optional:  Slices of lemon on top of fish for garnish.

NOTE: I have sauteed the fish up to 45 minutes in advance put it in the warm oven, made the sauce ahead and put it all together right before serving.  This helps when serving this great dish at a dinner party!  Just don’t let it soak in the sauce until serving.



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