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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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