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"MOTHER'S SECRET in preparing this recipe was to butter the fish first before dusting it with flour. That seals in the moisture of the fish, which makes it succulent and absolutely delicious."
This recipe is:
Quick
Originally published as Broiled Fish in Reminisce Extra June 1995, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jun. 26, 2012 by Rachel324
Delicious. Easy to make and tasted really fresh.
Reviewed on Feb. 17, 2012 by puppypal81
I used Swhai fish and instead of the recommended seasoning I sprinkled some Old Savannah Spice Co. seafood seasoning on it. Wow, it was delicious!
Reviewed on Aug. 07, 2010 by angcy
This is an easy and yummy recipe.
Reviewed on May. 15, 2009 by macs4445
Very good.
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