Friday, March 2, 2007
Fish Fillets with Hot Buttered Garlic Sauce & Vegetables
| VegetablesIngredients: Sauce: * 15 cloves garlic, peeled (add more if you want) * 1/2 cup green bell pepper, stems and seeds removed, and chopped * 1 cup onion, chopped * 3 1/2 Tablespoons fresh cilantro or parsley, minced * 1 1/2 Tablespoons freshly squeezed lime juice * 8 Tablespoons hot melted butter or olive oil * Salt and freshly ground black pepper to taste Vegetables: * 2 tablespoons olive oil, divided * 3 tablespoons butter * 2 cups fresh, cleaned vegetables (broccoli, carrots, baby potatoes, etc) chopped * 1/2 cup dry white wine * 1 tablespoon fresh oregano leaves * 1 teaspoon sugar Fish: 1 pound trout, salmon, or corvina fish fillets, freshly ground pepper to taste Instructions: 1. Sauce: Place the garlic in a small sauce pot with enough water to cover them. Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow to cool. Mince the cooked garlic. Melt butter in a sautee pan, add the chopped onion and cook until translucent, then blend in the chopped bell pepper and cook for one more minute. Add the lime juice, cilantro (or parsley), chopped cooked garlic, and cook for 3-5 minutes. 2. Vegetables: in a skillet over medium heat, warm 2 tablespoons of olive oil. Cut the vegetables and add to the pan. Saute for 2 minutes. De-glaze with the wine, add a tablespoon of water and cook for 3-5 minutes. Season with salt, sugar, fresh herbs, pepper and stir. Cook for 2 more minutes an set aside. 3. Fish: In a nonstick pan over medium heat, warm the remaining tablespoon of butter. Add the fish fillets and cook until browned, about 3 minutes on each side. Season with salt and pepper and remove from the pan. 4. To serve: transfer the fish to a platter and arrange the vegetables around it. Top the fish with the garlic sauce. Serve Immediately. Buen Provecho! (4 servings) ----------------- |
