Perch With Currants And Walnuts
|Walnuts||2 Tablespoon, toasted and chopped|
|Perch fillets||1 Pound|
|Walnut oil||1 Tablespoon|
|Dried dill||1 Teaspoon|
|Garlic||1 Clove (5 gm), thinly sliced|
|Lime||1 , halved, peel grated|
|Dried currants||2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
Put plates in warm oven.
Rinse perch, pat dry.
In saute pan, heat oil over medium high heat.
Add dill, garlic, and perch; cook for 1 minute.
Add juice from half the lime and 1/2 teaspoon peel; cook for 5 to 6 minutes on first side.
Flip perch, cook an additional 5 minutes.
Add currants and wine; reduce heat and simmer, partially covered, for 4 to 6 minutes, until perch is opaque and flakes easily.
Remove perch to warm plates and hold in oven.
Quickly reduce sauce by half, stirring constantly.
Pour sauce over perch, top with walnuts, and serve at once.