Sautéd Striped Bass in Bitter Orange & Grape Sauce

Mahi ba narenj-o shireh-ye angur

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Preparation info
  • Servings:

    4

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in
From Persia to Napa: Wine at the Persian Table

By Najmieh Batmanglij

Published 2015

  • About

Ingredients

  • 4 thick, firm-fleshed whitefish (striped bass, rockfish) fillets, about 2 pounds total
  • 2 teaspoons

Method

  1. Rinse fish in cold water. Pat dry with a paper towel and dust both sides with 1 teaspoon salt, ½ teaspoon pepper and flour.
  2. Heat half the butter and oil in a skillet over medium heat until very hot. Sauté the fish on both sides until golden brown. Remove from the skillet and keep warm.
  3. In the same skillet add the remaining butter and garlic, and stir-fry