Paneed Tripletail or Sheepshead — Robert St. John
Preheat oven to 350. Put seasoned flour into a large shallow pan. Lightly flour filets (using no egg wash or liquid). Heat half of the butter in a large skillet…
Ingredients
- 8 Tripletail or Sheepshead filets, 6-8 ounces each
- 4 Tbl Clarified Butter , divided
- 1 cup Seasoned Flour
- 4 cups Button Mushrooms, sliced
- 1 1/2 cups Green Onion, sliced
- 3 oz White Wine
- 1 Tbl Garlic, minced
- 1 1/2 cups Creole Cream Sauce
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