Sea Bass Languedoc Style Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: 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 tbsp: Fresh lemon juice,
Chopped fresh chives or green onion tops,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp