Fish Steaks With Rosemary
|Halibut steaks/Salmon / swordfish steaks||1 1⁄2 Pound (Each About 1 Inch Thick)|
|All-purpose flour||1 Cup (16 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm)|
|Fresh rosemary/Dry rosemary||1⁄2 Teaspoon|
Lightly sprinkle fish with salt and pepper.
Dust with flour, shaking off excess.
Heat oil in a wide frying pan over medium heat until oil ripples when pan is tilted.
Add fish, without crowding, and cook, turning once, until fish tests done takes 4 to 5 minutes on each side.
Transfer to a platter, cover loosely, and keep warm.
Add vinegar and water to pan drippings.
When sizzling stops, add garlic and rosemary.
Boil rapidly, scraping browned particles free from pan, until sauce is reduced by half.
Spoon sauce over fish and serve immediately.