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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Light and flavorful - works well with most white flaky fish (snapper, tilapia, walleye and even mahi mahi). Ingredients:
extra virgin olive oil |
1 lb red snapper fillets or 1 lb rockfish fillet |
salt (to taste) |
fresh ground black pepper |
3 garlic cloves (crushed) |
thyme |
oregano |
basil |
1/4 cup white wine |
lemon juice |
capers |
sliced mushrooms |
Directions:
1. Trim off any belly fat or dark meat on fillets.
2. Soak fillets in lemon juice for no longer than 5 minutes. Remove fillets from lemon juice and press firmly with paper towel to remove the lemon juice from the fillets. (This will remove any fishy taste).
3. In a hot skillet over medium heat, coat pan with extra virgin olive oil. Add 3 cloves of crushed garlic.
4. Place fillets in the skillet in a single layer. Season with salt, pepper, and a generous amount of thyme, oregano and basil. After a few minutes, carefully turn fillets over. (Depending on what type of fish and how thick the fillets are, cooking time will vary). Season again as noted above. Add capers. I like a whole lot of them, but just add however many you like. Add sliced mushrooms (optional). Reduce heat to medium-low. Add white wine and a tiny splash of lemon juice. Cover and simmer until fish is done (this should only take a few minutes).
5. Plate the fillets and spoon the liquid from the pan over them.
6. Enjoy!
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