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Categories:Viewed: 53 - Published at: 8 years ago
Ingredients
- 2 fish fillets (grouper, orange roughy, light whitefish)
- 1 egg, scrambled for wash
- 1 c. flour (for dredging fish)
- 3 Tbsp. butter
- 5 large strawberries
- 1 small banana
- 1 can pineapple rings or fresh pineapple chunks (3/4 c.)
- Hollandaise Sauce
Method
- Dip fish in egg wash, then dredge through flour, coating well. Set aside on dish.
- In medium saucepan, melt 1 1/2 tablespoons butter over medium heat. Saute fruit until warm, but not too soft, about 3 to 4 minutes. Set aside.
- Take remaining butter and melt in separate pan over medium-high heat. Saute fish.
- Add salt and butter to taste. Fish will be golden brown on both sides.
- Put on plates. Re-warm the fruit and pour over fish. Top with Hollandaise Sauce.
