Ingredients:
8 oz. Chilean seabass
1 Scallion (green part only), sliced diagonally in 2-inch pieces
1 oz. Fish stock
1 T Lemon juice
1 T Water
1 T Whole salted butter
Procedure:
All-purpose flour seasoned with salt and white pepper, enough to coat fish Season the fish with salt and white pepper. Dredge in seasoned flour, shake off excess. Sautee skin-side-up over medium high heat until golden brown. Flip, and sauté the other side. Make a broth of the stock, juice, water, butter and a little salt to taste. Place sautéed fish in a bowl. Arrange scallions around it, and pour the broth into the bowl and over the fish.
Type: Authentic Recipe
Photo by: Wildfish Seafood Grille/Arizona Foothills Magazine
Recipe Author: Executive Chef Jennifer Anderson
Restaurant: Wildfish Seafood Grille, Scottsdale, AZ, USA
Source: Executive Chef Jennifer Anderson, Wildfish Seafood Grille
Source: http://www.arizonafoothillsmagazine.com/dining/recipes/1241-summer-friendly-recipes.pdf