White Fish Saute uses any kind of firm, white fish fillet to make this recipe great. Even though this recipe is fast and easy, it’s tasty enough for a special dinner. Serve with fresh green beans and hot cooked rice to soak in the sauteed mushrooms and lemon butter. Add a nice cold glass of white wine to finish your meal.

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White Fish Saute
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Course Dinner, Main Dish
Cuisine American
Keyword Fish, Rice, Vegetable
Prep Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 lbs White Fish halibut, turbot, cod, pollock, whiting
  • 1 cup All purpose Flour
  • 3 Eggs beaten
  • 4-5 Tablespoons Butter or margarine
  • 2-3 Tablespoons Canola Oil or other favorite oil
  • 2 cups Fresh Mushrooms sliced
  • 1/4 cup Green Onions/Scallions
  • Lemon Juice
  • Lemon wedges
Course Dinner, Main Dish
Cuisine American
Keyword Fish, Rice, Vegetable
Prep Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 lbs White Fish halibut, turbot, cod, pollock, whiting
  • 1 cup All purpose Flour
  • 3 Eggs beaten
  • 4-5 Tablespoons Butter or margarine
  • 2-3 Tablespoons Canola Oil or other favorite oil
  • 2 cups Fresh Mushrooms sliced
  • 1/4 cup Green Onions/Scallions
  • Lemon Juice
  • Lemon wedges
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Slice fish on the diagonal into large chunks. Dredge in flour, then place in beaten eggs and soak 2-3 minutes.
  2. In a large, heavy skillet, melt 2 Tablespoons each of butter and oil over medium high heat. Add fish and cook on both sides. Place in ovenproof dish and keep warm in a 400 F. oven. Add extra butter if needed.
  3. Saute mushrooms and onions in 2 Tablespoons butter. Add lemon juice. Pour mushroom mixture over fish and serve with cooked rice.
Recipe Notes

Allow the fish to soak in the egg while slicing the mushrooms and onions.

For 2 servings: use half the ingredients

For 8 servings: double the ingredients