 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I was making fish one night a few years ago and needed something to put on top of it. So I started throwing stuff together. I actually thought that i s was going to be horrible. To my surprise, it was WONDERFUL. You can put it on top of fish, chicken, steak, toasted bread, etc. Ingredients:
4 tablespoons unsalted butter |
3 tablespoons fresh garlic cloves (minced) |
4 -5 tablespoons basil (dried) |
2 -3 tablespoons parsley (dried) |
1 1/2 tablespoons dill (dried) |
1 lemon |
2 1/2 tablespoons tabasco sauce, habenaro |
1/2 cup olive oil |
1 1/2 cups white wine |
1 medium green bell pepper (diced) |
1 medium red bell pepper (diced) |
1/2 cup grape tomatoes (diced) |
1 (12 ounce) package white mushrooms (sliced) |
Directions:
1. Preheat Cast Iron Skillet*, Sautee Mushrooms in Butter for 8-10 minutes or until carmalized.
2. Combine remaining ingrediants in a bowl.
3. Reheat Cast Iron Skillet*.
4. Add Mixture of herbs, Veggies & wine to skillet.
5. Cook 15 minutes or until wine begins to reduce. DO NOT BURN.
6. Remove from heat when only a little liquid remains.
7. * = DO NOT SUBSTITUTE.
8. Top on Fish, Chicken, Steak, Lamb, Toasted Bread, etc.
|
|