Fish Recipe of the Week
This is a take-off from a Sam Choy recipe for chicken that also works very well for any thick white meat fish fillet. Full of zesty flavor it is one of my favorites either hot or cold.
1 pound white meat fillets at least 1 ½ inch thick
1 tablespoon minced shallots
3 tablespoons butter
¼ cup white wine
juice and grated zest of 1 lime
salt and pepper
1 very thinly sliced lime
In a skillet saute the fish and shallots in butter for about 6 or 7 minutes. Remove the fish and set aside to keep warm.
Add white wine to skillet and reduce to half.
Add lime juice and cook until sauce thickens.
Season to taste with salt and pepper.
Pour sauce over fish and sprinkle with zest, garnish with lime slices.
Easy, simple and goes great with rice!