Pan Seared Rockfish with Lemon Beurre Blanc
Ingredients
- 4 lemons, juiced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup canola oil
- 6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
- 1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
- 1 cup softened butter
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