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Oregon Seafood Recipe
Hazelnut Fish Sauté
Serves 6
- 1/4 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds fillets of sole
- 3/4 cup butter or margarine
- 1 cup thinly sliced hazelnuts (4 oz.)
- 1/4 cup lemon juice
- 1/4 cup chopped parsley
Combine flour, paprika, salt and pepper. Coat fillets with
seasoned flour. In large skillet, sauté fillets in 1/2 cup
butter, using butter as needed. Remove fish; keep warm. Add
1/4 cup butter and the hazelnuts to skillet; sauté until
lightly browned. Stir in lemon juice and parsley. Heat to
serving temperature and pour over fish.
Recipe from Oregon
Hazelnut Commission
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