Photo: Pan-Seared Rockfish with Lemon Beurre Blanc Recipe
Ingredients
- 4 lemons, juiced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup canola oil
- 6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
- 1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
- 1 cup softened butter
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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By vetemomma
on April 07, 2013
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Fantastic Recipe. My son and I made it just as written and everyone loved it. I do suggest checking the flavor as you add it. We used the lemon as written and it was great for us, some folks may find it overpowering. Will be making again and again. I had no problems with curdling.
By kcan120
on March 24, 2013
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Loved it! Not sure what the sauce problem that some had was?
I will be making it again soon, and its on my short list of go to recipes. THANKS!
By monkepinay
Whidbey Island
on January 21, 2013
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The sauce isn't right. If you click on the link for beurre blanc it will tell you how they are supposed to be made. It has vinegar and nothing to do with lemon and butter not heavy cream and include shallots. Basically every thing about the sauce it wrong and super gross. It's sour as all get out and it almost impossible to save.
Read all 12 reviews