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Robert Irvine

Pan-Seared Rockfish with Lemon Beurre Blanc

2006 Robert Irvine, All rights reserved

Show: Dinner: ImpossibleEpisode: Back in Time: Ye Ol’ Dinner Impossible

  • Cook Time

    30 min

  • Level

    Intermediate

  • Yield

    6 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
30 min
Total:
40 min
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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.

Pan-Seared Rockfish with Lemon Beurre Blanc
Rated: 5 stars out of 52 Reviews
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