- Heat the ghee in a large skillet over medium-high
heat. When it is hot and shimmering, add 2 tablespoons
of the butter and quickly swirl the skillet to coat the
bottom with butter. Once the butter is hot, add the
coated fish. Do not move the fillets for 2 minutes. After
2 minutes, gently flip the fish and cook for another 2
minutes, until the fish is cooked through and no longer
translucent in the middle. Place the fish on a serving
platter and pour the skillet drippings over the fish. - Add the remaining ¼ cup of butter to the skillet,
still over medium-high heat. Heat, whisking often, until
the butter foams up and brown (but not black!) flecks
appear, about 2 minutes. Remove the pan from the
heat, add the lemon juice and parsley to the browned
butter, and stir well. Pour the sauce over the fish. Serve
with lemon wedges or slices. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat the fish in a lightly
greased skillet over medium heat until warmed through.
sharon
(sharon)
#1