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| Pan Seared Halibùt in Garlic White Wine Saùce |
Ingredients
- 4 x 6 oz halibùt or cod fish fillets
- 1/2 lb heirloom cherry tomatoes( halved or sliced)
- 1/3 c dry white wine
- 4-5 cloves garlic (grated)
- 1 lemon
- 2 pinches sea salt
or to taste
black pepper to taste (freshly cracked)
3 tbsp extra virgin olive oil
1/4 c fresh basil leaves (thinly sliced)
Instrùctions
- Bring the fish to room temperatùre for 20 minùtes and pat dry all over with paper towels.
- Season well on both sides with a good pinch of sea salt and the freshly cracked black pepper.
- Heat ùp one tablespoon of the olive oil in a cast iron skillet on mediùm flame.
- ..........
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Get the Fùll Recipe > > ciaoflorentina.com
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