| 41. | Drizzle wine and olive oil in equal amounts over each fillet.
|
| 42. | To save time, ask your fishmonger to prepare the fillets.
|
| 43. | The recipe can be finished with almost any firm fish fillet.
|
| 44. | 12 ounces sashimi-quality halibut or other firm white fish fillet
|
| 45. | Salt and pepper the fish fillets and dust lightly with flour.
|
| 46. | 6 king salmon fillets, about 5 ounces each, skin on
|
| 47. | Season the salmon fillets on both sides with salt and pepper.
|
| 48. | 6 halibut or sea bass fillets, 5 to 6 ounces each
|
| 49. | Spoon equal parts of the soy sauce mixture on each fillet.
|
| 50. | 6 ( 8-ounce ) red snapper fillets, skin on
|
