Fish- Martini By The Sea
Source of Recipe
Hartford Courant 2/06/02
List of Ingredients
1/2 cup sliced almonds
2 boneless whitefish fillets
1 cup water
1 cup vermouth or white wine
2 teaspoons salt plus more to taste
Freshly ground pepper
2 tablespoons butter, melted
1/4 cup finely chopped parsley
Lemon wedges
Recipe
Heat large, dry skillet; toast almonds, stirring, until golden-brown, about 2 minutes. Do not overcook. Remove from skillet; set aside.
Heat water, vermouth and 2 teaspoons salt in skillet to a simmer. Add fillets; simmer until fish just turns opaque and flakes easily, about 5 minutes. Remove fillets; add salt and pepper to taste. Top with butter, almonds and parsley; squeeze lemon juice to taste.
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