Gallery

Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Besito, Huntington, New York