Garlic-Herb Whiting FilletsAdd To My Recipes
1 whole head garlic
1 and 1/2 tablespoons wine vinegar, such as Kedem White Wine Vinegar
1 and 1/2 teaspoons Blanchard & Blanchard Imitation Mustard
2 and 1/2 teaspoons chopped fresh scallions
1 and 1/2 teaspoons chopped Italian parsley
1 teaspoon dried tarragon
1/3 cup Bartenura Olive Oil
salt, for seasoning
pepper, for seasoning
7-8 ounces whiting fillets
Gefen Potato Starch, for coating
2 tablespoons Manischewitz Cottonseed Oil
Preheat oven to 400 degrees Fahrenheit.
Wrap garlic in foil and place packet directly on oven rack, roasting for about 40 minutes or until tender. Cool garlic.
Peel and finely mash enough cloves to measure one packed tablespoon. Place mashed garlic in small, heavy pan.
Add wine vinegar, mustard, scallions, parsley, and tarragon to pan. Gradually whisk in olive oil. Season sauce with salt and pepper to taste and set aside.
Sprinkle fish with salt and pepper; dust lightly with potato starch.
Heat oil in large, heavy skillet; add fish and sauté until brown, about five to eight minutes per side. Prior to serving, warm sauce and spoon over individual servings.
Note: This recipe provided with permission from kosher.com
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