Wonderful recipe. I've now made it twice. Last night I made it for one, and cutting down the recipe that much wouldn't have left me with enough sauce due to pan evaporation, so I didn't completely cut the liquid in half. I don't find anything bland about this recipe, however, I do make sure to season the fish before panfrying with a little salt and generous amount of fresh cracked pepper. Also, I think this yummy sauce would be good on many kinds of white fish and perhaps even chicken breasts. When I told a friend what I'd made for my supper he went, "That sounds like a meal for lovers." Was that a hint? lol I had it with sauteed zucchini and slices of heirloom tomato ... and a nice inexpensive sauv blanc. You just can't go wrong with this recipe, I don't think.
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Wonderful recipe. I've now made it twice. Last night I made it for one, and cutting down the...