Wash fillets, leave a bit of moisture on the fish. Sprinkle both sides of the
fish with TRINIDAD LEMON-GARLIC MARINADE. Cover and refrigerate at least 30 minutes
(a few hours is best). Prepare the dressing before cooking the fish. Mix GREEN GODDESS
DRESSING BASE with water in a small bowl and let stand five minutes. Add mayonnaise
(regular or reduced fat), and lemon juice, whisk vigorously until well blended, and
pour into a serving bottle. Set aside.
To prepare fish, melt 1 TB. butter in a nonstick skillet. Sprinkle flour lightly over
fish fillets. Sauté over medium high heat, about 3 minutes per side for large thick
fillets, only a minute or so for tiny fish like lake perch fillets. Fish should be
lightly browned. Peek under a fillet after about 15 seconds. If it is already brown
reduce the heat a bit. Add the extra TB. of butter as needed if the pan seems dry.
Remove the fish to serving plates, drizzle 2-3 TB. of sauce over the fillets.
Prep. time: 10 minutes (5-10 minutes more if you are filleting your own fish)
Cooking time: 6 minutes