2 (4 to 5-ounce) John Dory fillets
6 scampi tails, shells removed
4 tablespoons extra-virgin olive oil
Salt and pepper
3 tablespoons freshly made clarified butter
1 tablespoon finely chopped fresh curly parsley leaves
1 tablespoon finely chopped cucumber
1 tablespoon capers
1 tablespoon Worcestershire sauce
1 to 2 tablespoons fresh lemon juice
4 tablespoons fresh tomato sauce
Rinse the fish fillets and scampi tails and then pat dry. Dredge the fish and scampi tails in flour on both sides. Heat olive oil in a medium non-stick pan over medium heat. Add fish and scampi to the pan and cook for about 2 or 3 minutes on each side (be careful not to break the fillets when flipping). Season with salt and pepper. Transfer to 2 dinner plates and keep warm.
In a saute pan, heat the clarified butter over medium heat with the parsley until it is very hot.
To serve, decorate the fish and the scampi with the chopped cucumber and capers. To each plate, add a few drops each of Worcestershire sauce, lemon juice, and tomato sauce. Pour the butter sauce over the fish and serve immediately.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.