This was simply delightful. It was light and fresh and really perfect. We talk about it often. And it was really so easy! I say that, Brian was the chef on this one. I just got the amazing benefit of a wonderful dish.
Ingredients
1/3 C olive oil
8 garlic cloves, peeled and halved
2/3 C chicken broth
salt
1/2 t ground pepper, plus more to finish the dish
four 4/5oz skinless fish fillets (snapper, halibut, mahi mahi, catfish, or bass)
1/2 C chopped cilantro
1 large lime, cut in wedges for serving
Instructions
Turn on the oven on its lowest setting. In a very large skillet, warm the olive oil over medium heat. Add the garlic and cook until soft, lightly browned and very aromatic, about 4 minutes. With a slotted spoon, scoop the garlic into a food processor or blender jar, leaving as much oil as possible in the skillet. Set the skillet aside.
Add the broth to the processor or blender, along with 1/2 teaspoon salt and the pepper. Blend until smooth.
Return the skillet to medium-heat. Generously season the fish with salt and pepper. When the oil is hot, lay in the fish. When Richly browned underneath, about 2 to 3 minutes, flip and cook until the fish gives slightly under firm pressure from your finger, about 2 minutes. Use a spatula to transfer each piece of fish to an oven-proof dinner plate. Keep warm in the oven.
Spoon the sauce over and around the fish and serve right away, with lime wedges for each person to squeeze on.
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