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Posted by AllieK - November 05, 2004
Luby's Pan-Grilled Haddock Provencale
Sauce:
4 medium tomatoes
1/2 cup butter
2/3 cup sliced mushrooms
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup lemon juice, freshly squeezed
1/4 cup cooking sherry
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon black pepper
Fish:
3 cups water
1/3 cup lemon juice, freshly squeezed
2 tablespoons Worcestershire sauce
2 cups all-purpose flour
1/4 cup paprika
2 tablespoons seasoned salt
8 6-ounce haddock, cod, trout, or catfish fillets
2 tablespoons vegetable oil
For sauce, place tomatoes in rapidly boiling water 3 minutes or until
skins begin to blister. Rinse under cool running water and peel. Core
and dice, retaining juice.
In a 10-inch skillet, melt butter. Add mushrooms, onion and celery and
cook, stirring frequently, 3 minutes. Add tomatoes, lemon juice,
sherry, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer
uncovered 5 minutes.
For fish, in a mixing bowl, whisk together water, lemon juice and
Worcestershire sauce. In a shallow bowl, mix flour, paprika and seasoned
salt until well blended. Dip fish into water mixture, then into flour
mixture, coating evenly. Heat oil in large skillet over medium heat.
Add fish and cook skin side up 4-5 minutes. Turn and continue cooking 4
minutes or until fish flakes when tested with fork. Serve sauce with fish.
Serves 8.
Luby's Pan-Grilled Haddock Provencale
Sauce:
4 medium tomatoes
1/2 cup butter
2/3 cup sliced mushrooms
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup lemon juice, freshly squeezed
1/4 cup cooking sherry
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon black pepper
Fish:
3 cups water
1/3 cup lemon juice, freshly squeezed
2 tablespoons Worcestershire sauce
2 cups all-purpose flour
1/4 cup paprika
2 tablespoons seasoned salt
8 6-ounce haddock, cod, trout, or catfish fillets
2 tablespoons vegetable oil
For sauce, place tomatoes in rapidly boiling water 3 minutes or until
skins begin to blister. Rinse under cool running water and peel. Core
and dice, retaining juice.
In a 10-inch skillet, melt butter. Add mushrooms, onion and celery and
cook, stirring frequently, 3 minutes. Add tomatoes, lemon juice,
sherry, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer
uncovered 5 minutes.
For fish, in a mixing bowl, whisk together water, lemon juice and
Worcestershire sauce. In a shallow bowl, mix flour, paprika and seasoned
salt until well blended. Dip fish into water mixture, then into flour
mixture, coating evenly. Heat oil in large skillet over medium heat.
Add fish and cook skin side up 4-5 minutes. Turn and continue cooking 4
minutes or until fish flakes when tested with fork. Serve sauce with fish.
Serves 8.