Ingredients
Ingredients
4 teaspoons flour, divided
1 teaspoon seasoned salt
large zip-top bag
5-6 sprigs fresh Italian parsley
juice of 1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine
Ingredients
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Steps 1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside. 2. Preheat large saute pan on medium-high 2-3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands. 3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates. 4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in saute pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish. Steps 1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta. 2. Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally. 3. Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Enameled cast iron saucier — risotto, polenta, cream sauces
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream