Pan Poached Rockfish With Preserved Limes
Ingredients
- 2 rockfish fillets, skin on
- 2 slices preserved lime, thinly sliced (or the zest of 1 fresh lime)
- 2 tablespoons olive oil from preserved limes (or plain olive oil)
- 1 tomato, coarsely chopped
- 1 cup white wine or vermouth
- 1 lime -- 1/2 juiced, 1/2 cut into slices.
- Salt and pepper
Instructions
Pour olive oil in pan, lie fillets, skin side down on oil.
Sprinkle with salt and pepper to taste.
Put pan on burner set at medium high heat. Allow to cook until skin is sizzling for about 3 minutes.
Remove the fruit part of the lime and discard. Thinly slice the rind.
Sprinkle lime rind slices or zest on top of fish. Scatter chopped tomato on top of fish.
When done, remove fillets from pan. Turn up heat and reduce sauce to about .
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