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1
Place fillets in a bowl and cover with the cup of wine.
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2
Let rest for 20-30 minutes.
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3
Take a pyrex or other casserole dish and place a paper towel in the bottom.
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4
Take 5-6 fillets, however many will fit, and lay them in a single row on the paper towel.
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5
Using a another paper towel, pat the tops dry.
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6
Hold the kosher salt about 18 inches above the fish, evenly shake salt onto the fillets below.
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7
Do the same with black pepper, paprika, and finally with the flour.
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8
Place a dry paper towel over the first row of fillets, and repeat with another row.
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9
Continue until all the fish have been done.
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10
(Note that only one side of each fillet will be seasoned.
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11
This is OK.)
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12
Heat a large non-stick frying or saute pan over high heat.
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13
Pour in about 1 Tbsp of Olive Oil and 1 Tbsp of butter.
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14
Put in 1/3 or so of the chopped garlic, and spread evenly around the pan with a spatula.
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15
Lay 4-5 fillets into the pan seasoned side down, as many as will fit without squeezing.
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16
While fillets are cooking, season the tops of the fillets with a light sprinkling of salt and paprika.
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17
Flip the fillets after 1 minute, and cook for an additional minute on the other side.
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18
Remove from pan and place in a warming pan in an oven heated to 200 F. Repeat saute procedure for the remaining fillets.
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19
This should take 3-4 batches.
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20
Serve with lemon wedges (they are a must!)
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21
and with pasta seasoned with garlic/butter/olive oil, or with rice pilaf.
