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CATEGORY CUISINE TAG YIELD
Seafood Fish, Main dish 2 Servings

INGREDIENTS

4 tb Extra-virgin olive oil
2 (8 oz) sea bass fillets or tuna steaks (1 inch thick)
12 Large garlic cloves, sliced
8 Fresh thyme sprigs (left whole)
3 tb Fresh lemon juice
Chopped fresh chives or green onion tops

INSTRUCTIONS

Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high
heat.  Season fish with salt and pepper. Add to skillet and saute until
just cooked through, turning occasionally, about 8 minutes. Transfer fish
to plates.  Reduce heat to medium-low. Add remaining 2 tablespoons oil,
garlic and thyme and cook until garlic is golden brown, stirring
occasionally, about 4 minutes.  Add lemon juice and simmer until liquid
thickens slightly, about 1 minute. Season to taste with salt. Spoon sauce,
garlic and thyme over fish. Sprinkle with chives and serve.
From the Languedoc-Roussilon region of France. Bon Appetit/May 94 Typed by
Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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