This was just okay. Needs more research.
Season on both sides:
- 1 pound firm seafood (sole, trout, redfish, shrimp, softshell crab)
- Kosher salt and freshly ground black pepper, to taste
Place flour on a plate and set aside:
- 1/4 cup flour
Heat butter in a skillet over medium-high heat:
- 2 tablespoons clarified butter
Dust filets in flour, shake off excess, and cook until browned on both sides and just cooked through (about 6 minutes).
Transfer filets to warm serving platter or individual plates; sprinkle with:
- 2 tablespoon parsley, finely chopped
Wipe skillet clean and return to heat. Cook, swirling pan, until butter begins to brown:
- 3 tablespoons clarified butter
Add and cook until heated through:
- 1/3 lemon, thinly sliced crosswise
Pour evenly over filets, including lemon slices, and serve immediately.