Fish Fillet With Garlic Butter and Black Olives |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A recipe from the Coup de Pouce, I think it's from March or April. Tilapia and halibut can be used in this recipe. Ingredients:
1/2 cup butter |
12 garlic cloves, whole, peeled |
1 cup roasted red pepper, cut in fine strips |
1/3 cup black olives, pits removed |
2 tablespoons capers |
2 tablespoons fresh sage or 2 tablespoons dill or 2 tablespoons basil, chopped |
2 tablespoons lemon juice |
2 tablespoons vegetable oil |
1 lb fish fillet, with white flesh |
Directions:
1. In a large skillet, heat butter and garlic at medium heat until butter is frothy. Reduce heat to medium-low (or at low heat if butter is golden too fast) and cook for 15 minutes or until butter is golden, stirring from time to time. Reduce in purée the garlic cloves. Add red bell pepper, black olives and capers and cook for 4 minutes. Add sage and lemon juice and stir.
2. Meanwhile, in another large skillet, heat oil at medium-high heat. Add fish fillets and cook 6 to 8 minutes or until golden and the flesh is easy to flake with a fork (flip the fillets one time during cooking). Garnish the fillets with garlic butter and olives.
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