Yield
Makes 4 servings
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

How to Make It

Step 1

Sprinkle fish with salt and pepper. Dredge in flour, shaking off excess.

Step 2

Sauté fillets in vegetable oil 3 to 5 minutes on each side or until lightly browned. Serve with Avocado-Roasted Corn Pico de Gallo and Chipotle-Avocado Salsa.

Besito, Huntington, New York

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