Fish Piquant
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish
|
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 3 | each |
garlic cloves
finely chopped |
|
| 1 | teaspoon |
rosemary leaves
spikes |
|
| ¼ | cup |
white wine vinegar
|
|
| ¼ | cup |
white wine
dry or water |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish
|
|
| 1 | x |
all-purpose flour
seasoned |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 3 | each |
garlic cloves
finely chopped |
|
| 5 | ml |
rosemary leaves
spikes |
|
| 59 | ml |
white wine vinegar
|
|
| 59 | ml |
white wine
dry or water |
*
|
Directions
Coat fish with seasoned flour and shallow fry in hot oil until golden brown and cooked through.
Drain on absorbant paper and place in a single layer in a serving dish.
Keep hot.
Drain most of the oil from the pan, leaving about 1 tablespoon.
Return pan to heat and add garlic, rosemary and 3 teaspoons of the seasoned flour.
Stir well and cook until flour is golden.
Remove pan from heat and pour in vinegar, swirling pan contents to blend.
Return to heat and stir in wine or water.
Let sauce bubble gently for 1 minute.
Pour over sauce and serve immediately.
