Pan-Seared Rockfish with Lemon Beurre Blanc

1. 1

   Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume.

2. 2

   Meanwhile, heat canola oil in a large skillet over medium-high heat.

3. 3

   Dredge fish fillets in flour and saute in the hot skillet until golden brown.

4. 4

   Remove fish from heat and let rest.

5. 5

   When the sauce has thickened, slowly whisk in the butter.

6. 6

   Place fish on platter, and drizzle sauce around and over the fish to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.