Chocolate-It's What's for Dinner

You know my feelings on Chicken Francese - good but can be very, very bad. I thought why not make fish Francese. So off I went... Fish Francese 1 lb Tilapia (or cod or sole) 1/2 c Wondra flour salt/pepper 2 T olive oil 1 c white wine 1/4 c lemon juice zest of 1 lemon Dredge fish in Wondra seasoned with salt and pepper. Make sure to tap off the excess flour. You want a very thin coating of flour. Heat skillet, add oil, and then fish. Cook fish until golden and then carefully flip over. Cook until done. Carefully pour wine and lemon juice to a section of the pan where there is no fish. Let reduce. Top fish with lemon zest. Simple huh? Pretty tasty too. This is one of those recipes that once you have the fish, you probably have all the rest of the ingredients already.

Not much to look at but a lot of flavor This recipe almost didn't make it here. When I carefully removed the fish from the pan, it fell apart and looked real messy. Then I thought I lost one of the toothpicks in the broth but then found it in the mound of fish. BUT then I tasted it and knew it was definitely worthy of a post. I bravely added some pepper flakes - I am very heat adverse. For some reason I am very sensitive to heat. I once cut a serrano chile* without gloves and my hands burned for a full 24 hours. I tired every single thing I read on the internet** - soaking your hands in milk, vinegar all sorts of things and nothing worked. So I figure if the outside of my body is that sensitive imagine the inside! But I digress yet again.  The Sous Chef really liked the heat in the dish (I thought I had gone a little heavy on the pepper flakes). But he confirmed that I needed to post this recipe. Don't mind the pictures - totally not pretty. But then again the taste is w...