To keep the fillets in one piece when turning them, place one spatula under the fillet and one spatula on top and gently flip.
Oxmoor House JANUARY 2005
1. Sprinkle fillets with pepper.
2. Heat a large nonstick skillet over medium-high heat. Coat fillets with cooking spray. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan, and keep warm. Repeat procedure with remaining fillets.
3. Add wine, onion, garlic, and tarragon to pan; bring to a boil. Reduce heat to medium-high, and cook 5 to 7 minutes or until liquid evaporates. Reduce heat to low; add butter, parsley, and salt. Cook 2 minutes or until butter melts.
4. Spoon sauce over fillets. Serve immediately.
carbo rating: 1
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