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…

Enjoy!

Ingredients:
2 lbs. of white fish (flounder, cod, tilapia, etc.)
Lemon Butter Sauce
1 cup dry white wine
½ cup lemon juice
2 T. minced garlic
1 T. minced shallot
1 t. salt
¼ t. black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
½ cup heavy cream
6 T. butter, room temperature
Fish Spice Blend
½ tsp. paprika
½ tsp. salt
½ tsp. garlic powder
¼ tsp. black pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper
¼ tsp. dried oregano
¼ tsp. dried thyme
¼ cup almonds or pecans (finely ground in blender or processor)
¾ cup breadcrumbs
¼ cup buttermilk
Method:
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.