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Serves 4 - 6:
Ginger-Lime Butter Sauce
1 1/2 lbs. fish fillets, such as
halibut, mahi mahi, perch or other
fish fillets
Seasoned salt
1/4 c. all purpose flour
3/4 c. sliced almonds or finely
chopped macadamia nuts
1 egg, beaten with 1 tbsp. water
2 tbsp. margarine
2 tbsp. canola (vegetable) oil
GINGER-LIME SAUCE:
6 tbsp. margarine
1 tbsp. fresh lime juice
1 1/2 tsp. finely grated ginger root
Rinse fish; pat dry with paper towels. Cut into 4 to 6 serving pieces. Sprinkle with seasoned salt; lightly coat with flour and gently shake off any excess. Place nuts into a shallow dish. In another dish, beat together the egg and water. Dip flour coated fish in egg mixture; roll in nuts until evenly coated on both sides. In a large, heavy skillet heat the margarine and oil. Add fish and pan fry over medium high heat 4 minutes on each side until fish fillets are golden and test done. Arrange on a platter or serve individually on warm dinner plates. Pass the Ginger-Lime Sauce.
GINGER-LIME SAUCE: In a small saucepan over low heat melt margarine and stir in lime juice and ginger root. You can adjust the lime juice and ginger root to satisfy your taste buds!
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