HONEY-GLAZED FISH FILETS
Phyllis Speer
- 4 fish filets
- Cajun or Creole seasoning
- 3 egg whites
- Bread crumbs
- 8 Tbsp. butter plus 4 Tbsp. butter
- 4 Tbsp. honey
Beat egg whites in a bowl until frothy. Season fish filets to taste, with cajun seasoning. Dip filet in egg white and roll in breadcrumbs. Melt two tablespoons of butter per filet in skillet. Add two fish filets to skillet and cook until brown and done. Repeat with remaining fish. Remove to serving plate. To hot skillet add about one tablespoon butter and one tablespoon honey per filet. Heat until bubbling. Pour over fish and serve.
Viewer Comments
We have been watching the show since the early 90's, and enjoy it tremendously. It is a "hole" in our week when we are forced to miss it. Thanks to AETN, Phyllis and John
Comment made by Alvis and Brenda Haley on 16 Oct 2008
