| 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
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