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Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
2 servings

Ingredients

Directions

Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour.

Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh side up.

Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1-ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high.

Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame.

Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.

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