Côtelettes de Poissons Sautées

Sautéed Fish Steaks

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 pounds halibut, salmon, swordfish, turbot, snapper or other steaks
  • Coatings for steaks
  • ¼


  1. Halibut, salmon, and swordfish steaks are usually a slice across the fish. Slash the skin that surrounds the meat. Coat with melted butter and crumbs (No. 3) and sauté in hot butter and oil. Cook for about 4 minutes to a side, or until each side is browned. Season and serve with one of the butter s