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Rosemary Scented Fish Steaks

Ingredients
  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
  Water 2 Tablespoon
  Sugar 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish

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