Sautéed Whiting With Lemon-Brown Butter Sauce


4 tablespoons unsalted butter, divided
1 1/2 lb whiting fillets
1 tablespoon seafood seasoning
1 tablespoon Italian parsley, coarsely chopped
Juice of 1/2 lemon


1. Preheat large sauté pan on medium. Season fish with
seafood seasoning. Place 2 tablespoons butter in pan; cook 2-3 minutes on each side or until fish is opaque and separates easily.
2. Remove fish from pan. Add remaining butter and parsley to pan; cook and stir 1-2 minutes or until slightly brown. Stir in lemon juice. Serve over fish.
Other Preparation Methods
Fry: Dip 1 1/2 lb whiting in
beaten egg, then coat with bread crumbs; shake off excess.
Preheat 3 tablespoons oil (more if needed) in large sauté pan
on medium-high. Cook fish 3-4 minutes on each side or
until crust is golden and flesh is flaky. Drain on a paper towel; season and serve.
Bake: Preheat oven to 400°F. Season 1 1/2 lb whiting with salt and pepper. Lightly oil a foil-lined baking sheet; place fish on pan and bake 5-6 minutes or until
opaque and separates easily.