seafood - serves 4
submitted by bill justice, athens
directions
- Place the Vino de Milo Mediterranean Pinot Grigio Sauce in a small
saucepan over low heat and keep warm.
- In a medium skillet, heat the oil over medium-high heat until a water droplet bubbles.
- Prepare three bowls: one with 1/2 cup flour, one with 2 eggs
lightly beaten, and the third with 1 1/2 cups bread crumbs.
- Dip each fish fillet into the smaller bowl of flour, coating thoroughly.
dip into eggs, also coating thoroughly. finally, place into larger bowl of bread crumbs, pressing to completely coat.
- Cook fish in hot oil until cooked throughout, about 4-6 minutes per side.
a firm, almost black crust should form on the fish.
- Remove to a paper towel-covered plate to drain.
- Place fish atop freshly-cooked vino de milo angel hair pasta, and top with
warmed Vino de Milo Mediterranean Pinot Grigio Sauce.
Serving suggestion: Side with steamed baby carrots & green beans, and crusty French bread.
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