This classic wine-butter sauce will work with any sturdy whitefish. The end result is a bit like shrimp scampi. You can adjust the butter in the sauce. Full amount for company and perhaps just 2-3 tablespoons for weeknights ;)
Time it will Take
15 minutes hands on, 20 minutes total
Ingredients
Halibut or other whitefish
1T olive or vegtable oil
1/2c butter
1 tomato, peeled, seeded, and cut into small dice
1 clove garlic minced
juice of one lemon
1/4 white wine
salt and pepper
Directions
Heat the oil in a wide skillet over medium high heat. Cook fish for 3 minutes or until lightly browned. Cover reduce to medium heat, and cook another 4 minutes, flipping gently occasionally, or until cooked through and browned. Don't overcook or the fish will be tough.
Remove the fish and keep warm. Add lemon and wine to the pan and scrape up any browned bits stuck to the bottom. Let cook for one minute. Add pieces of the butter one at a time, whisking until incorporated. When all the butter has been added and sauce is smooth toss in tomatoes and garlic and drizzle over fish. Serve on a bed of pasta or asparagus.
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