50+ Friends Club Cookbook
Fish and Seafood

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Sautéd Seafood

From the Kitchen of: Tyshee
You can do the sautéing in the oven if you remember to turn and stir. Do not over cook seafood as it will be dry and rubbery. It should be firm and just done. Serve with white wine for a great company dish. Use sauté dishes if available.

2	lbs	mixed Fish
6	tbsp	butter
1	cup	fresh mushroom buttons or slices
2	tbsp	lemon juice
1	tbsp	Sherry
2		large cloves garlic, finely minced
		salt to taste
		pepper to taste

• Fish suggestions: halibut, shrimp, scallops, crab, clams in any combination. If using fish, cut into bite size pieces
• Melt butter over low heat with garlic
• Add Fish according to length of time it takes to cook -- scallops and clams cook faster than other seafoods and should be added last
• Add mushroom buttons or slices
• Toss mixture gently in the pan until just done
• Add lemon juice and wine; sprinkle with parsley
• Serve immediately