Recipe courtesy of Michael Lomonaco
Save Recipe Print
4 to 6 servings



Begin the sauce before cooking the fish. In a saucepan over medium heat, place all of the sauce ingredients except the cream and butter. Simmer until 1/3 cup liquid remains.

Begin the fish. In a large saute pan over medium to high heat, heat the olive oil. Season the fish with salt and pepper. Add the fish to the hot oil and saute both sides for 3 to 4 minutes, or until golden. Remove the cooked fish steaks when the center bone pulls out easily with tongs, and keep warm.

Meanwhile, add the cream to the sauce and reduce over low heat for 2 minutes. Swirl in the cold butter off of the heat.

Add the tomatoes to the still hot fish pan at the same time and saute for 2 minutes before adding garlic, cilantro, and wine. Cook 1 minute. Add the avocado. Serve by placing the fish on the bed of tomato and avocado. Strain the butter sauce through a fine mesh strainer. Drizzle sauce all around.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Pan-Fried Flounder

Recipe courtesy of Martha Nesbit

Pan-Fried Trout

Recipe courtesy of Anne Burrell

Pan-Fried Cod with Slaw

Recipe courtesy of Food Network Kitchen

Pan Fried Tilapia

Recipe courtesy of Sandra Lee

Sheet Pan Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories