Pan-Fried Fish With Bacon-Mushroom Sauce - cooking recipe

Ingredients

For Bacon-Mushroom Sauce
4 slices bacon (chopped)
1 medium onion (chopped)
3/4 cup heavy cream
2 green onions (chopped)
2 teaspoons cornstarch
1 tablespoon water
4 ounces button mushrooms (sml size & sliced thinly)
For Fish Fillets
4 large white fish fillets
1/4 cup flour
1/4 cup butter

Preparation

For Bacon-Mushroom Sauce:
Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
Add mushrooms, simmer for 1 min & set aside.
For Fish Fillets:
Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.