Lemmon Fish

[Fishin Fool]

Lemon Sauce for Fish or Meat

2 Tablespoons margerine
1/4 cup dry white wine -- or chicken broth
2 tablespoons lemon juice
1/2 lemon cut in 4 wedges
corn starch
capers

Add margerine, wine and lemon juice to skillet.
Boil liquid until mixture is reduced by about half and mixture has thickened slightly.
Mix a small amount of corn starch with a small amount of cool water and slowly add a small portion to the boiling mixture.
Serve over cooked fish.
Sprinkle with fresh capers.
Serve with lemon wedges.

Fish Preparation
Salt fillets (I prefer white meat fish)
Dust with salted all purpose flour
Beat a couple of eggs, add salt
Dip dusted fillets in egg mixture and fry until done and light golden color and drain on paper towels then plate.
Pour lemon Sauce over fillets and add capers.

Also great served over a bed of pasta.
Works well with chicken or veal.

[Moe Fishintime]

I'm always on the look out for a good fish dish.