FISH DROWNED IN LEMON BASIL

FISH DROWNED IN LEMON BASIL

Ingredients:
2 tablespoons olive oil
2 small zucchini or yellow squash, sliced
1 cup lemon basil leaves

Directions:
Zest from 1 lemon
Juice from 1 lemon
1. Rinse the fish fillets and pat dry with paper towels. Squeeze gently to find any
remaining bones and remove. Sprinkle lightly with salt and pepper. Set aside.
2. Place a skillet over medium heat and add the oil. Slide 2 fillets into the skillet
and cook on each side for 4–5 minutes, or until the center is almost opaque and
the fish begins to flake on the tips. Place on a clean plate to keep warm. Cook the
remaining fish and add to the plate.
3. If all of the oil is gone from the skillet, add another tablespoon of olive oil to the
pan before adding the zucchini rounds.
4. Sprinkle the basil, lemon zest, and a pinch of salt and pepper over the zucchini.
Cover the pan and steam for 1 minute before tossing. Place the fish on top of the
zucchini and sprinkle with lemon juice. Cover the skillet for 2–3 minutes to warm
the fish and finish cooking the zucchini. Serve immediately.
Which Fish Is Best?
For people who rarely eat fish at home, shopping for fish can be
overwhelming. But it shouldn’t be. Fish is often served as either a steak (a
cross section of the gutted fish) or a fillet (meat from one half of a fish).
Whitefish tends to have a less fishy taste on its own and picks up flavors
from sauces very well.
SEARED TUNA STEAK WITH TANGY CILANTRO SAUCE
Tuna is a low-fat fish and can become dry and bland when cooked through. By
cooking it till rare, you get a pleasant combination of cooked and rare textures.
Yields 2 servings
1 bunch cilantro, rinsed and picked over
1⁄ cup water
4
2 teaspoons plus 2 pinches salt
1⁄ cup rice wine vinegar
4
1⁄ cup safflower or canola oil
2
1 12–16-ounce tuna steak
Pinch pepper