Preparation:
Cut fillets into serving-size portions. Steam over salted water for 9-10 minute or until fish flakes when tested with a fork. Remove from heat.
Carefully remove fish to heated platter and keep hot.
Combine melted butter and flour. Add hot milk, slowly.
Cook and stir over low heat until thickened. Add lemon juice and olives. Pour the sauce over fillets.
Serves 3-4.
UW Sea Grant Advisory Services |
