Luby's Pan Grilled Haddock Provencale, Copycat

8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"cod, trout, or catfish fillets can be used the dry mixture seems like one used in multiple dishes Can use regular sherry"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (387.9 g)
  • Calories 459.1
  • Total Fat - 24.1 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 130 mg
  • Sodium - 2527.1 mg
  • Total Carbohydrate - 28 g
  • Dietary Fiber - 5.4 g
  • Sugars - 2.2 g
  • Protein - 35.1 g
  • Calcium - 59.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 12.6 mg
  • Thiamin - 0.2 mg

Step 1

Sauce:

Step 2

Place 4 tomatoes in rapidly boiling water 3 minutes or until

Step 3

Skins begin to blister.

Step 4

Rinse under cool running water and peel.

Step 5

Core

Step 6

And dice, retaining juice.

Step 7

Veggies:

Step 8

In a 10-inch skillet

Step 9

Melt butter.

Step 10

Add mushrooms, onion and celery

Step 11

Cook

Step 12

Stirring frequently, 3 minutes.

Step 13

Add tomatoes, lemon juice,

Step 14

Sherry, garlic, salt and pepper.

Step 15

Bring to a boil.

Step 16

Reduce heat and simmer

Step 17

Uncovered 5 minutes.

Step 18

Fish

Step 19

Wet:

Step 20

In a mixing bowl, whisk together water, lemon juice and Worcestershire sauce.

Step 21

Dry:

Step 22

In a shallow bowl, mix flour, paprika and seasoned

Step 23

Salt until well blended.

Step 24

Dip fish into water mixture, then into flour

Step 25

Mixture, coating evenly.

Step 26

Heat oil in large skillet over medium heat.

Step 27

Add fish and cook skin side up 4-5 minutes.

Step 28

Turn and continue cooking 4

Step 29

Minutes or until fish flakes when tested with fork. Serve sauce with fish.

Tips & Variations


No special items needed.

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