Pan Poached Rockfish With Preserved Limes

1. 1

   Pour olive oil in pan, lie fillets, skin side down on oil. Sprinkle with salt and pepper to taste.

2. 2

   Put pan on burner set at medium high heat. Allow to cook until skin is sizzling for about 3 minutes.

3. 3

   Remove the fruit part of the lime and discard. Thinly slice the rind.

4. 4

   Sprinkle lime rind slices or zest on top of fish. Scatter chopped tomato on top of fish.

5. 5

   Pour wine or vermouth in pan.

6. 6

   Cover pan. Allow to cook until done - about 5 minutes, but it will vary depending on thickness of fish.

7. 7

   When done, remove fillets from pan. Turn up heat and reduce sauce to about 1/2.

8. 8

   Squeeze lime juice over fish, spoon sauce over fish. Serve with fresh lime slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.