Brown Butter Fish Florentine
Superb, elegant and extremely simple! The browned butter flavor will knock your socks off. You don’t want to waste even a tiny drop of the butter, so serve the fish and vegetables over angel hair pasta to soak it up.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 266
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 266
1/4 cup all-purpose flour
1 pound tilapia fish fillet, about 1/2 inch thick, cut into 4 serving pieces
1/2 teaspoon salt
1 teaspoon lemon pepper seasoning
1/4 cup butter *
1 bag (9 oz) washed fresh baby spinach leaves
1/2 red bell pepper, cut into thin slivers
1/4 cup slivered almonds, toasted**
Directions:
*Do not use margarine or spreads.
**To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
1. In shallow dish, place flour. Sprinkle fish with salt and lemon-pepper seasoning; dip in flour to coat.
2. In 12-inch nonstick skillet, heat butter over medium heat 3 to 4 minutes, stirring constantly, until light golden brown. Add fish. Cook 6 to 8 minutes, turning once, until outside is browned and fish flakes easily with fork. Remove to plate; cover to keep warm.
3. Add spinach and bell pepper to butter in skillet. Cook 2 to 4 minutes, stirring frequently, until tender. On 4 dinner plates, spoon spinach mixture; top with fish. Sprinkle with almonds.
https://www.bettycrocker.com/recipes/brown-butter-fish-florentine/b4395cea-6c39-44e3-a568-faca6fe68e9e
**To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
1. In shallow dish, place flour. Sprinkle fish with salt and lemon-pepper seasoning; dip in flour to coat.
2. In 12-inch nonstick skillet, heat butter over medium heat 3 to 4 minutes, stirring constantly, until light golden brown. Add fish. Cook 6 to 8 minutes, turning once, until outside is browned and fish flakes easily with fork. Remove to plate; cover to keep warm.
3. Add spinach and bell pepper to butter in skillet. Cook 2 to 4 minutes, stirring frequently, until tender. On 4 dinner plates, spoon spinach mixture; top with fish. Sprinkle with almonds.
https://www.bettycrocker.com/recipes/brown-butter-fish-florentine/b4395cea-6c39-44e3-a568-faca6fe68e9e
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
