Rosemary Scented Fish Steaks
|Swordfish/Grouper/sea trout/sea bass/hake steaks||24 Ounce (Four 6 Ounce Each Pieces)|
|All purpose flour||4 Tablespoon|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped rosemary/1/4 teaspoon dried leaf rosemary, crumbled||1 Teaspoon|
|White wine vinegar||2 Tablespoon|
Rinse fish; pat dry with paper towels.
Season with salt and pepper; dust lightly with flour.
Heat oil in a large skillet; add coated fish.
Turning once, pan-fry fish 3 to 4 minutes on each side until browned and fish tests done.
Arrange fish on a platter; keep warm by covering with foil.
Add garlic to skillet; saute 1 minute.
Add rosemary, vinegar, water and sugar.
Stirring and scraping up bits from skillet, cook sauce until slightly reduced.
Spoon sauce over fish