Pan-Seared Rockfish with Lemon Beurre Blanc
Total:
40 min
Active:
10 min
Yield:
6 servings
Level:
Intermediate
Total:
40 min
Active:
10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

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. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

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