| 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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