Pan-Fried Fish


  • White fish or salmon
  • 1 cup of dry white wine (or vegetable or chicken stock)
  • 2 tablespoons sugar
  • 3 tablespoons Blossom Lemon Dill Vinegar
  • 2 tablespoons cold butter



  • Pan-fry fish in peanut oil in a heavy, pre-heated skillet on medium high heat until browned and cooked through. Remove to plate and cover.
  • Deglaze pan with wine or stock; reduce to ½ cup.
  • On low heat, melt sugar in a heavy saucepan until golden brown. Slowly add vinegar. Stir in reduced wine; cook down until the sauce coats a spoon. If you want richer sauce, add butter, a little at a time. Drizzle over hot fish and serve.
  • Serving size varies depending on the amount of fish used.

Courtesy of Chef Maxine Borcherding, Western Culinary Institute. 

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