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+--- Thread: Fabulous Sculpin Fillets (/showthread.php?tid=138484)
Fabulous Sculpin Fillets - tubeN2 - 06-07-2004
[left][font "Verdana"][size 1]1 teaspoon Lawry's Seasoned Salt
[/size][/font][font "Verdana"][size 1]1/2 teaspoon Lawry's Garlic Powder with Parsley
[/size][/font][font "Verdana"][size 1]1/2 teaspoon Lawry's Seasoned Pepper
[/size][/font][font "Verdana"][size 1]1/2 cup flour
[/size][/font][font "Verdana"][size 1]2 tablespoons butter OR margarine
[/size][/font][font "Verdana"][size 1]1/2 cup dry vermouth OR dry sherry wine
[/size][/font][font "Verdana"][size 1]1 to 1 1/2 pounds sculpin fillets, cut in 4 pieces
1/4 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup minced shallots
1/2 pound fresh mushrooms, sliced
[/size][/font][font "Verdana"][size 1]2 teaspoons minced parsley (garnish)[/size][/font][/left] [left][font "Verdana"][size 1]In 9-inch pie plate, combine Seasoned Salt, Garlic Powder with Parsley, Seasoned Pepper and flour. Dredge fish in seasoning mixture; set aside. In large skillet over medium heat, add butter; heat until butter is melted. Add wine to melted butter. Add sculpin; reduce heat to low; cover and simmer 10 minutes. Remove fish to serving platter and keep warm. In same skillet, add chicken bouillon, water, shallots and mushrooms to butter-wine liquid over medium-high heat. Sauté 3 minutes. Spoon over fish. Garnish with parsley.
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