Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.
- 1 Teflon or Silverstone-coated skillet
6 lean Louisiana fish fillets
1 teaspoon oregano
1/2 teaspoon thyme
2 tablespoons sweet paprika
salt, white, black and red pepper
1 teaspoon margarine per fillet
1 tablespoon chopped shallots per fillet
1 tablespoon white wine per fillet
1/4 minced parsley to garnish
Turn your fire on high and place the skillet on the burner. Heat it prior to adding margarine. Meanwhile, season the fish with the herbs and spices, rubbing them into the fillets well. Add the margarine for each fillet you’re going to cook, swish it around the pan to coat the bottom, and drop in the shallots (stirring them quickly). Cook shallots for approximately one minute.
Then add the fish and let them cook over high heat until the margarine beings to turn them a toasty bronze color and the upper edges turn opaque.
Gently flip them over with a spatula. Total cooking time: approximately 4 minutes.
When ready to serve, place the fish fillets on a warming platter.
Then add the white wine (which can be substituted with bourbon, cognac or brandy) to the hot skillet and agitate the pan briskly to de-glaze the bottom and reduce the wine.
When slightly thickened, pour over fillets, and garnish with sprinkling of parsley.