Amberjack with Radishes and Basil

1. 1

   In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.

2. 2

   Season both sides of the fillets with salt and pepper.

3. 3

   Add fillets to pan and cook on one side for about 3 minutes.

4. 4

   Turn fillets over when browned and add radish slices and lemon leaves (or zest).

5. 5

   Cook for 1 minute and add white wine.

6. 6

   When wine has evaporated, add fresh basil, and season, to taste.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.