John Dory and Scampi Tails Carlina Style
- 2 (4 to 5-ounce) John Dory fillets
- 6 scampi tails, shells removed
- All-purpose flour
- 4 tablespoons extra-virgin olive oil
- Salt and pepper
- 3 tablespoons freshly made clarified butter
- 1 tablespoon finely chopped fresh curly parsley leaves
- 1 tablespoon finely chopped cucumber
- 1 tablespoon capers
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons fresh lemon juice
- 4 tablespoons fresh tomato sauce
- Rinse the fish fillets and scampi tails and then pat dry.
- Dredge the fish and scampi tails in flour on both sides.
- Heat olive oil in a medium non-stick pan over medium heat.
- Add fish and scampi to the pan and cook for about 2 or 3 minutes on each side (be careful not to break the fillets when flipping).
- Season with salt and pepper.
- Transfer to 2 dinner plates and keep warm.
- In a saute pan, heat the clarified butter over medium heat with the parsley until it is very hot.
- To serve, decorate the fish and the scampi with the chopped cucumber and capers.
- To each plate, add a few drops each of Worcestershire sauce, lemon juice, and tomato sauce.
- Pour the butter sauce over the fish and serve immediately.
flour, extravirgin olive oil, salt, butter, fresh curly parsley, cucumber, capers, worcestershire sauce, lemon juice, tomato sauce
Taken from www.foodnetwork.com/recipes/john-dory-and-scampi-tails-carlina-style-recipe.html (may not work)