Recipe - Fried-Fish Fillets With Sherry Vinegar And Herbs

4 Fillets firm fish, 6 to 8 oz
Each,
(see note)
Salt and pepper to taste
2 To 4 Tsp pure olive oil
3 tablespoon Sherry vinegar
3 tablespoon Extravirgin olive oil
2 tablespoon Mixed chopped fresh parsley
Chives and chervil

If you're 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 1/2inchthick 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, extravirgin 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 MMRecipes Digest V5 #019 by "John Weber" hdbrer@ibm.net on Jan
18, 98