This is a recipe sent to me by the wife of a friend in the Navy. Haven’t tried it yet, but it sounds really good! He is in Iraq right now ( go figure, submariner in the desert…. only in America….) Say a prayer for him to stay safe! I think he has about 6 months to go till he can come home to his family…
2 lbs. of white fish (flounder, cod, tilapia, etc.)
1 dash Worcestershire sauce
6 T. butter, room temperature
¼ cup almonds or pecans (finely ground in blender or processor)
Heat a large skillet over high heat.
Add the wine lemon juice, garlic and shallots; cook for 3 minutes.
Stir in the salt, pepper, Worcestershire and hot sauce; simmer until the mixture is somewhat syrupy, about 3 minutes.
Stir in the cream and cook for 1 minute.
Over low heat, whisk in the butter, a few pats at a time and continue whisking until all butter is incorporated.
Mix fish spice blend together except for the buttermilk.
Rinse fish and place in a shallow dish; pour buttermilk over fish.
Remove fillets from the buttermilk and dredge in the fish spice blend, coating all sides.
In a large sauté pan, heat olive oil and pan-fry for about 4 minutes on each side.
Drizzle lemon butter sauce over the fish and garnish with fresh parsley.
Serve with steamed vegetables and a glass of white wine.