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HomePan Poached Rockfish With Preserved Limes

Pan Poached Rockfish With Preserved Limes

Preserved lemons are popular in North African cuisine. Limes and lemons can be preserved in late winter, when citrus fruit are at their peak. Packed in olive oil and turmeric, the rind and flavored olive oil are a wonderful addition to any fish dish. Preserved lemons can be bought at specialty food stores year round. There will be a recipe for preserved limes and lemons at Splendid Market come winter, until then, fresh zest or store bought will work fine.

Ingredients

2  rockfish  fillets, skin on
2  slices preserved  lime,  thinly sliced (or the zest of one 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

Preparation

1. Pour olive oil in pan, lie  fillets,  skin  side down on oil. Sprinkle with  salt  and pepper to  taste.
2. Put pan on burner set at medium high  heat.  Allow to cook until  skin  is sizzling for about 3 minutes.
3. Remove the fruit part of the lime and discard. Thinly  slice  the rind.
4. Sprinkle lime rind  slices  or  zest  on  top  of fish. Scatter chopped tomato on  top  of fish.
5. Pour wine or vermouth in pan.
6. Cover pan. Allow to cook until done — about 5 minutes, but it will vary depending on thickness of fish.
7. When done, remove  fillets  from pan.  Turn  up  heat  and  reduce  sauce to about ½.
8. Squeeze  lime  juice  over fish,  spoon  sauce over fish.  Serve  with fresh lime  slices.
Credit: Foodista

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