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Guilford, Connecticut

Member since Aug 2009

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Reviewed Crispy Golden Sauteed Fish

Apr 20, 2012 in Food Network Community Toolbox on

This was amazingly simple and tasty. Patting the fish dry (I used really fresh flounder) a second time prevented the fish from sticking and made a beautiful golden crust. I waited until I took the fish out of the pan to pour off all but 1-2 tsp of oil, add a little butter, lemon juice, a splash of white wine and capers and thickened the sauce wi"

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