Posted by: Thursday on: July 18, 2008
Found on page 216 of the July 2007 Cooking Light. We followed it mostly to the letter. The only variation I could see coming was depending on how seasoned your iron skillet. Ours is pretty seasoned, so the scallops tasted remarkably un-fishy. The orzo was also good, and not too lemony like some recipes for [...]
Posted by: Thursday on: May 30, 2008
1 lb of sole
1/2 cup all-purpose flour
2 teaspoons margarine or butter
1 bunch of green onion, thinly sliced
1/2 cup dry white wine
2 tablespoons lemon juice
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Heat oven to 375 degrees. Place flour in a shallow dish. Lightly coat fish fillets with flour and set aside. Melt margarine in ovenproof [...]
