Dredge fillets in lemon pepper. Over low to medium heat, add garlic oil to coat pan. Add dredged fillets to pan and cook 2 minutes, each side. Place fillets on a bed of greens and top with Roasted Garlic and Sun-Dried Tomato Dressing.
Add all ingredients together and mix well.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Michele Faurot, Cafe Michele, Talkeetna, AK
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