| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1994 | 1 | servings | ||
INGREDIENTS
| 4 | tb | Extra-virgin olive oil |
| 2 | Sea bass fillets or tuna steaks; (1 inch thick) | |
| ; (8-ounces) | ||
| 12 | lg | Garlic cloves; sliced |
| 8 | Fresh thyme springs; (left whole) | |
| 3 | tb | Fresh lemon juice |
| Chopped fresh chives or green onion tops |
INSTRUCTIONS
Heat 2 tablespoons oil in heavy large nonstick 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. Serves 2. Bon Appetit May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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