Marinate fish fillets and keep for about 20 minutes, wash and keep to drain. 2. Heat oil in a pan and add fish. 3. Cook over high heat till the fish turns brown on both sides, keep aside. Transfer ...

3. In a heavy bottomed pan add 1/2 liter red wine. Add thyme, bay leaf, sugar and mustard sauce. Let it reduce. 4. Once the sauce starts to reduce add butter and whisk it. Let it simmer. Place the pan ...

Remove from the pan and keep the fish warm. Deglaze the pan with a capful of white wine or ... the sauce has a potential to split. Just before pouring the sauce over the fillet, add finely chopped ...

When it comes to creating a meal that’s both elegant and indulgent, nothing beats the harmonious blend of seafood wrap ...

Here's a great way to enjoy seasonal fish ... sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain fish with white ...

Today, we're exploring one such recipe from Child's sprawling oeuvre: Her Filets de Poisson Pochés au Vin Blanc (fish filets ...