Preparation:
Dredge both sides of filets in flour seasoned with salt and pepper. Melt
butter in saute pan over medium heat. Saute filets on one side, 3 or 4
minutes, until edges brown. Flip, add spices, then white wine and squeeze in
lemon juice. Saute filets a couple of minutes. Wine and lemon sauce will
quickly reduce and thicken.
Serve fish, topping with wine sauce and another squeeze of lemon. |