Pan-Seared Porgy with Wilted Arugula Salad and Herb-Butter Sauce | Publix Super Markets
Pan-Seared Porgy with Wilted Arugula Salad and Herb-Butter Sauce
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Cooking tools:
- Nonstick saute pan
- Kitchen thermometer
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Serving platter
- Serving bowl
- Stove
- Tongs
- Spatula
- Paper towel
- Kitchen scale
- Plate
Ingredients
- 2 shallots, finely chopped
- 2 tablespoons fresh dill, coarsely chopped
- 1/8 bunch fresh Italian parsley, coarsely chopped
- 1 tablespoon fresh chives, thinly sliced
- 1 pint cherry (or grape) tomatoes, halved
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 4 porgy fillets (skin removed), about 1 1/2 lb
- 4 tablespoons salted butter
- 4 oz baby arugula
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