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Name: Fried-Fish Fillets with Sherry Vinegar and Herbs
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Fillets firm fish, 6 to 8 oz; (see note); 3 tb Extra-Virgin Olive Oil; Chives and chervil; Each,; salt and pepper to taste; 3 tb Sherry vinegar; 2 To 4 Tsp pure olive oil; 2 tb Mixed chopped fresh parsley

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INGREDIENTS

4 Fillets firm fish, 6 to 8 oz
(see note)
3 tb Extra-Virgin Olive Oil
Chives and chervil
Each,
salt and pepper ; to taste
3 tb Sherry vinegar
2 To 4 Tsp pure olive oil
2 tb Mixed chopped fresh parsley

Servings

INSTRUCTIONS

If youre leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper. Heat pure olive oil in saute pan over medium heat, using smaller amongst of oil for a nonstick pan. Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat). Cook for about 4 minutes altogether for 1/2-inch-thick fillets, turning them halfway through the cooking time (or covering them if fragile), and trans- fer them to hot plates or a platter. Wipe oil out of saute pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs. Bring sauce to rapid boil and season with salt and pepper to taste. Spoon boiling sauce over fish and serve immediatey. Makes 4 servings. Note: You can use red snapper (skin attached), sea bass (skin attached), salmon (skin attached or removed), tuna (skin removed), halibut (skin removed) or Dover sole (dark skin removed, light skin attached). Per Serving: Calories 283 Fat 15g Cholesterol 62 mg Sodium 342 mg Percent calories from fat 48% Typos by Bobbie Beers Posted to MM-Recipes Digest V5 #019 by "John Weber" on Jan 18, 98

NOTES

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Fried-Fish Fillets with Sherry Vinegar and Herbs

4 Fillets firm fish, 6 to 8 oz
 (see note)
3 tb Extra-Virgin Olive Oil
 Chives and chervil
 Each,
 salt and pepper to taste
3 tb Sherry vinegar
2 To 4 Tsp pure olive oil
2 tb Mixed chopped fresh parsley

If youre leaving the skin attached to the fillets, scrape off any  remaining scales. Season the fillets on both sides with salt and pepper.    Heat pure olive oil in saute pan over medium heat, using smaller amongst of  oil for a nonstick pan. Add fillets and adjust heat according to their  thickness (thicker the fillet, lower the heat). Cook for about 4 minutes  altogether for 1/2-inch-thick fillets, turning them halfway through the  cooking time (or covering them if fragile), and trans- fer them to hot  plates or a platter. Wipe oil out of saute pan with paper towel and add  vinegar, extra-virgin olive oil and mixture of herbs. Bring sauce to rapid  boil and season with salt and pepper to taste. Spoon boiling sauce over  fish and serve immediatey.    Makes 4 servings.    Note: You can use red snapper (skin attached), sea bass (skin attached),  salmon (skin attached or removed), tuna (skin removed), halibut (skin  removed) or Dover sole (dark skin removed, light skin attached).    Per Serving: Calories 283 Fat 15g Cholesterol 62 mg Sodium 342 mg Percent  calories from fat 48%    Typos by Bobbie Beers  Posted to MM-Recipes Digest V5 #019 by "John Weber" <hdbrer@ibm.net> on Jan  18, 98

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Nutrition

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Serving Size: 1 Serving (52g)
Recipe Makes: 4 Servings

Calories: 360
Calories from Fat: 360 (100%)

Amt Per Serving		% DV

	Total Fat 40.5g	54 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 19.5g
	Polyunsanturated Fat 13.4g
Cholesterol 0mg		0 %
Sodium 39.6mg		1 %
Potassium 4.3mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 360

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