Crispy Fish With Lemon Dill Sauce
- 1/2 cup dry white wine*
- 1/4 cup finely chopped shallots**
- 1 tablespoon fresh lemon juice
- 1 tablespoon Land O Lakes Heavy Whipping Cream
- 4 tablespoons cold Land O Lakes Butter, cut into pieces
- 1 tablespoon chopped fresh dill weed
- 1/2 teaspoon freshly grated lemon zest
- 1/2 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 1 Land O Lakes Egg
- 1 pound halibut fillets***
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons Land O Lakes Butter
- Combine wine, shallots and lemon juice in saucepan.
- Cook over medium heat until mixture comes to a boil.
- Continue boiling 4-5 minutes or until liquid is reduced.
- Reduce heat to low.
- Stir in whipping cream with whisk.
- Remove from heat.
- Stir in 2 pieces cold butter using whisk.
- Add another butter piece, whisking constantly.
- Place pan over low heat; continue whisking, adding remaining butter pieces one at a time, until mixture is creamy.
- Remove from heat.
- Stir in dill and lemon zest.
- Place flour and bread crumbs into separate shallow bowls.
- Beat egg in another shallow bowl.
- Set aside.
- Cut fish into 4-inch pieces.
- Season both sides of fish with salt and pepper.
- Dip both sides of fish into flour.
- Dip one side of fish into egg, then into bread crumbs.
- Melt butter in 12-inch skillet until sizzling.
- Place fish into skillet, crumb-side down.
- Cook over medium heat, turning once, 5-7 minutes or until fish flakes with fork.
- Top each fish fillet with 1 tablespoon lemon dill sauce.
white wine, shallots, lemon juice, cream, cold, dill weed, freshly grated lemon zest, allpurpose, bread crumbs, egg, salt, pepper, butter
Taken from www.landolakes.com/recipe/4304/crispy-fish-with-lemon-dill-sauce (may not work)