8 linguado fillets cleaned (800 g to 950 g)
9 tablespoons of lime juice
1 1/2 teaspoons of salt
1 cup of wheat flour (120 g)
3/4 cup of butter (150 g)
3 tablespoons of almond extract
3/4 cup of water (180 ml)
400 g of Moscatel grapes, cut in half lengthwise
8 linguado fillets cleaned (800 g to 950 g)
9 tablespoons of lime juice
1 1/2 teaspoons of salt
1 cup of wheat flour (120 g)
3/4 cup of butter (150 g)
3 tablespoons of almond extract
3/4 cup of water (180 ml)
400 g of Moscatel grapes, cut in half lengthwise
Temper the fillets with 3 tablespoons of lime juice and salt
Coat them with wheat flour and reserve
In a large skillet, melt butter over high heat until golden brown
Arrange the fillets in the skillet, reduce heat and cover
Cook for 2 minutes
Using a slotted spoon, remove the fillets from the skillet and reserve
In the same skillet, combine almond extract and increase heat, stirring until a caramel forms
Add the remaining lime juice, water, and grapes
Cook, stirring, until it starts to simmer
Add the fillets again, cover the skillet and cook for about 3 minutes or until they fall apart in shreds
Serve immediately
337 calories per serving
Dry, fruity, and aromatic white wines
$ Albiz 95, Portugal; Quinta de Camarate 95, Portugal; Château de la Tuillerie Carte Blanche 95, France; P.E; Dopff & Fils Gewürztraminer 95, France
