Dredge both sides of fish in seasoned flour. Heat 1 tablespoon of oil in a saute pan. Add fish to pan and saute both sides until caramelized. Remove excess oil from pan
Add juice of half of lemon to pan. Place in oven at 350 degrees for 5 minutes.
In a clean hot pan, add 1 tablespoon of oil and butter. Add garlic, being careful not to brown it. Add mixed peppers, parsley, crab meat, shrimp stock and tomato sauce.
Deglaze with sweet vermouth
Add heavy cream, lemon juice and worcestershire sauce.
Let reduce until it's reaches a nappe consistency.
Plate fish then top with vermouth crab meat sauce.
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|Serving Size: 1 Recipe (804g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1477 (75%)|
|Amt Per Serving||% DV|
|Total Fat 164.1g||219 %|
|Saturated Fat 48.5g||243 %|
|Monounsaturated Fat 44.3g|
|Polyunsanturated Fat 61.8g|
|Cholesterol 152.6mg||47 %|
|Sodium 1073.5mg||37 %|
|Potassium 898.2mg||24 %|
|Total Carbohydrate 121.6g||36 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 111.2g|
|Protein 17.3g||25 %|
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Calories per serving: 1973
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