| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New import | 4 | Servings | |
INGREDIENTS
| 4 | Fillets firm fish, 6 to 8 oz | |
| Each | ||
| see note | ||
| Salt and pepper to taste | ||
| 2 | To 4 Tsp pure olive oil | |
| 3 | T | Sherry vinegar |
| 3 | T | Extra-virgin olive oil |
| 2 | T | Mixed chopped fresh parsley |
| Chives and chervil |
INSTRUCTIONS
If you're leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper. Heat pure olive oil in saute pan over medium heat, using smaller amongst of oil for a nonstick pan. Add fillets and adjust heat according to their thickness (thicker the fillet, lower the heat). Cook for about 4 minutes altogether for 1/2-inch-thick fillets, turning them halfway through the cooking time (or covering them if fragile), and trans- fer them to hot plates or a platter. Wipe oil out of saute pan with paper towel and add vinegar, extra-virgin olive oil and mixture of herbs. Bring sauce to rapid boil and season with salt and pepper to taste. Spoon boiling sauce over fish and serve immediatey. Makes 4 servings. Note: You can use red snapper (skin attached), sea bass (skin attached), salmon (skin attached or removed), tuna (skin removed), halibut (skin removed) or Dover sole (dark skin removed, light skin attached). Per Serving: Calories 283 Fat 15g Cholesterol 62 mg Sodium 342 mg Percent calories from fat 48% Typos by Bobbie Beers Posted to MM-Recipes Digest V5 #019 by "John Weber" <hdbrer@ibm.net> on Jan 18, 98
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