Sunday, March 4, 2012

Pan Seared Walleye with Corvina

This is what we had for dinner tonight. A few weeks ago, Brian and I went out to a nice restaurant (the kind without kids menus) and we had Sea Bass with Corvina.  Brian really wanted to recreate it, so we did tonight.  Unfortunately, Meijer's does not carry Sea Bass, so we resorted to Walleye.  It was still good and here is the recipe if you want to try it.
2 cups of chicken broth
1/2 cup of long grain rice
1/2 can of cream of mushroom soup
1 Tablespoon of sweet relish
1/2 of Tarragon
1/2 teaspoon of sesame oil or grape seed oil
2 Tablespoons of diced green onions
12 Greek olives
white fish of your choice cut into fillets
2 Tablespoons and 4 Tablespoons of Butter

In a 1 Quart Sauce pan, bring chicken broth to a boil and add rice and 2 Tablespoons of butter.  Reduce heat according to rice package instructions.
When the rice is about 20 minutes from being done, melt 4 Tablespoons of butter in a separate pan and add fish fillets.  Once the rice is cooked add the remaining ingredients to the sauce pan.
Place fish on a plate and pour rice mixture over it.
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