Pan-Seared Rockfish with Lemon Beurre Blanc

Name: Pan-Seared Rockfish with Lemon Beurre Blanc
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters softened butter; 118 milliliters canola oil; 118 milliliters dry white wine; 237 milliliters heavy cream; 4 lemons, juiced; 1 kilograms rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass); 118 milliliters all-purpose flour seasoned with salt and freshly ground black pepper

Pan-Seared Rockfish with Lemon Beurre Blanc might be just the main course you are searching for. One serving contains 858 calories, 45g of protein, and 67g of fat. This recipe serves 6. It is a good option if you're following a pescatarian and דל פחמימות, diet. A mixture of heavy cream, juice of lemon, flour seasoned, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown.

Ingredients you will need

Sauce

Fish Fillets

Lemon Juice

Canola Oil

Cream

All Purpose Flour

Lemon

Wine

Equipment you will use

Sauce Pan

Frying Pan

Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter.

Ingredients you will need

Butter

Sauce

Fish

Equipment you will use

Whisk

Place fish on platter, and drizzle sauce around and over the fish to serve.

Ingredients you will need

Sauce

Fish

Equipment

Sauce Pan

Frying Pan

Whisk

Ingredients

Servings:

237milliliters

softened butter 118milliliters

canola oil 118milliliters

dry white wine 237milliliters

heavy cream 4

lemons, juiced 1kilograms

rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)118milliliters

all-purpose flour seasoned with salt and freshly ground black pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.