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Dimitri's |
Sauteed Fish with Garlic and
Dill
This is wonderful on its own, and even better served over rice,
couscous or pasta.
** Please note that cooking times in
this recipe are for a thick cut of fish, like sea bass or snapper. Cooking
times will vary, and very thin fish, such as filet of sole, require hardly any
cooking at all.
Fish filets as fresh as you can find (preferably
purchase from a market stall by the sea, where the fishermen just caught it
that morning and you can haggle over the price)
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Coat the fish in olive oil, salt and
pepper on both sides.
Garlic (one clove per filet, chopped
fine or minced)
Dill (one handful per filet, chopped
fine)
Mix garlic and dill together in a bowl.
Set aside.
Pine nuts (a handful or
so) |
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Brown pine nuts in a fry pan on a high
flame, quickly, as they burn pretty quick. When brown, set aside as well.
Coarsely chop the browned nuts and set aside.
Heat a frying pan to hot, add a bit
more olive oil just to make sure the fish doesn't stick. When pan is hot, add
fish until it just starts to brown. Flip and barely brown on
2nd side. Turn heat down to
simmer.
Spread garlic/dill mixture on top of
fish. Simmer for 5 minutes covered. Flip the fish, so the garlic mixture cooks
with the fish. Cook covered for another 5 minutes and remove fish from the
pan.
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The juice of 1
lemon
1/4 to ½ cup white wine (Julia
Child, where are you?)
A pat or 2 of
butter
Browned pine
nuts |
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To make the sauce, leave the juices
from the fish in the pan, and add the remaining ingredients - the lemon juice,
wine, butter and nuts. Cook at medium heat until the mixture cooks down to the
consistency desired for sauce, and the wine has cooked off all its alcohol. Add
S&P to taste.
Pour sauce over
fish. |
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