You may also like
Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 2 filets whole firm-fleshed fish, about 1 lb each* (scaled and gutted)
- 6 large garlic cloves, peeled, cut in thirds
- 2 tablespoons olive oil
- 1 cup flour
- 2 tablespoons fresh oregano, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon hot sauce
- 1 cup white wine
- 1 tablespoon butter
- 2 tablespoons lemon juice
- lemon slice (to garnish)
Method
- Wash fish and pat dry.
- Spread flour on a plate.
- Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
- Heat olive oil over high heat in a saute pan large enough to hold both fish without crowding.
- When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
- Place fish in the pan and brown 1-1/2 minutes on each side.
- Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
- Remove to a warmed side plate.
- (Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.)
- Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
- Add the butter and swirl to melt and blend.
- Correct seasoning and pour sauce over fish.
- Garnish with additional oregano and lemon slices.
